FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 401-404.doi: 10.7506/spkx1002-6630-201018095

• Packaging & Storage • Previous Articles     Next Articles

Effect of Ozone Treatment on Browning of Huanghua Pear

YANG Zhen-feng1，ZHU Ke-hua2，CHEN Wei1，LU Sheng-min1,3,*   

  1. 1. Department of Food Science, Zhejiang Wanli University, Ningbo 315100, China；
    2. Institute of Crop and Nuclear Technology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China；
    3. Institute of Food Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
  • Received:2009-11-24 Revised:2010-06-20 Online:2010-09-25 Published:2010-12-29
  • Contact: LU Sheng-min1,3,* E-mail:lushengmin@hotmail.com

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Abstract:

Huanghua pear fruits were used to investigate the effect of ozone treatment at the concentrations of 5.0 mg/L and 2.5 mg/L for 5 min on browning of whole fruit stored at 20 ℃ and fresh-cut fruit at 5 ℃. Browning index, total phenol content, and activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL) were monitored during storage. Results showed that all parameters determined in whole and fresh-cut fruits with ozone treatment were better than those in the control. The browning index was significantly reduced after storage for 5 days in whole fruit and fresh-cut fruit during storage period. The ozone treatment could maintain higher content of total phenols, inhibit the activities of PPO and POD, increase PAL activity in whole fruit and inhibit PAL activity in fresh-cut fruit. The inhibitory effect on browning in Huanghua pear fruits treated with 5.0 mg/L of ozone solution was better than pear fruits treated with 2.5 mg/L of ozone solution.

Key words: ozone, browning, Huanghua pear

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