Relationship between Carbon Dioxide-induced Browning and Intracellular Calcium in Yali Pears (Pyrus bretschneideri Rehd.)

doi:10.7506/spkx1002-6630-201113015

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (13): 62-65.doi: 10.7506/spkx1002-6630-201113015

• Basic Research • Previous Articles Next Articles

Relationship between Carbon Dioxide-induced Browning and Intracellular Calcium in Yali Pears (Pyrus bretschneideri Rehd.)

LIU Ye1，HU Xiao-song2,*，ZHANG Fei3

1. College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China； 2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China； 3. Xi’an Oils ＆ Fats Research ＆ Design Institute, State Administration of Grain Reserve of China, Xi’an 710082, China

Online:2011-07-15 Published:2011-07-02

Abstract

Abstract: Yali pears were subjected to short-time high-pressure carbon dioxide (HPCD) treatment in order to explore the relationship between their CO2-induced browning and intracellular calcium. After HPCD treatment, the content of water soluble and membrane-bound calcium decreased, whereas the contents of calcium oxalate, calcium phosphate, calcium pectate and calcium carbonate increased in Yali pears as the HPCD treatment time increased. An increase in the content of carbonate calcium was also confirmed by X-ray diffraction analysis after HPCD treatment. Moreover, the structure of brown Yali pears was destroyed, which was examined by transmission electron microscope (TEM). Therefore, HPCD treatment can change the types and distribution of calcium in Yali pear cells, increase cell permeability, and accelerate the browning of fruits.

Key words: high pressure carbon dioxide, yali pear, browning, cell structure, calcium content

CLC Number:

LIU Ye，HU Xiao-song,，ZHANG Fei. Relationship between Carbon Dioxide-induced Browning and Intracellular Calcium in Yali Pears (Pyrus bretschneideri Rehd.)[J]. FOOD SCIENCE, 2011, 32(13): 62-65.

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Relationship between Carbon Dioxide-induced Browning and Intracellular Calcium in Yali Pears (Pyrus bretschneideri Rehd.)

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