FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (5): 179-182.

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Changes of Superoxidation and Cell Membrane Permeability of “Fuji”Flesh during Browning Development

 KOU  Li-Ping, LIU  Xing-Hua, LI  Jin-Long, MA  Hong-Juan   

  1. College of Food Science and Engineering, Northwest Sci-Tech University of Agriculture and Forestry
  • Online:2004-05-15 Published:2011-10-24

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Abstract: Fuji”apples were treated with 0℃、CO2>40ml/L and 0℃、CO2<40ml/L respectively with 0℃ storageas control test. The browning index and activities of SOD, POD and CAT, MDA level of the flesh tissue were investigatedrespectively. The results showed that CO2>40ml/L could induce flesh browning. Activities of SOD, POD and CAT decreasednotably and MDA level and relative electrical conductivity increased sharply in the browning fruits during storage.

Key words: Fuji”apples, flesh browning, protective enzymes, cell membrane superoxidation