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Effect of Dehydration Treatment on Parameters Associated with Browning of Actinidia arguta Sieb. et Zucc during Storage at Room Temperature

MU Jing-jing，ZHANG Bo，LI Shu-qian，JIANG Dan，WENG Xia，LIU Chang-jiang，XIN Guang   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China；
    2. College of Chemistry and Life Sciences, Anshan Normal University, Anshan 114007, China
  • Online:2013-10-25 Published:2013-09-28

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Abstract:

The effect of dehydration treatment on the browning of Actinidia arguta Sieb. et Zucc during storage
period at (20.0 ± 0.5) ℃ was investigated by observing changes in browning index, polyphenol oxidase (PPO),
peroxidase (POD) and catalase (CAT) activities, and phenolic and malondialdehyde (MDA) contents. The results
proved that appropriately dehydrated fruits could reduce the growth of browning index. The times of peak occurrence
of PPO and POD activities were postponed and the peak values were reduced. In addition, the decomposition
of phenolic compounds was inhibited. CAT activity remained high during the later stage of storage and the
formation of MDA was decresed, thus reducing the probability of occurrence of browning. This study demonstrated
that 6% dehydration had a good effect on inhibition of fruit browning. This treatment delayed the occurrence
of browning in fruits effectively. The browning index of the fruits dehydrated by 6% was lower than those
dehydrated by 2% and 4% after 10 days of storage.

Key words: Actinidia arguta Sieb. et Zucc, dehydration treatment, parameters associated with browning