Correlations between Browning Degree and PPO or POD Activity of Dajiao Banana (Musa paradisiaca ABB cv. Dajiao) and Preliminary Identification of Browning Substrates during Postharvest Ripening

doi:10.7506/spkx1002-6630-201204058

Abstract

Abstract: The variation regularity of browning degree (BD), polyphenol oxidase (PPO) and peroxidase (POD) of Dajiao banana (Musa paradisiaca ABB cv. Dajiao) was observed and compared with other two banana varieties, Fenjiao and Cavendish. Meanwhile, the role of total and free phenol contents in the browning of Dajiao banana was investigated. BD indicated a progressively increasing trend in the three varieties of banana during postharvest ripening, and Fenjiao and Cavendish browned significantly faster than Dajian after the 13th day of storage, suggesting that Dajiao was more suitable for deep processing. In addition, Dajiao exhibited low PPO and POD activities and low free phenol content but high total phenol content and consequently browned slowly, demonstrating an association between the BD and PPO or POD activities and a negative correlation between the browning rate and free phenol content of Dajiao. The correlation coefficients between BD and PPO or POD activities were 0.8789 and 0.9240, respectively. Thus, there is a close correlation between the browning potential and PPO or POD activities of Dajiao. The main browning substrates in Dajiao were gallic acid and epicatechin as preliminarily identified using UV-VIS absorption spectroscopy and HPLC.

Key words: Dajiao, polyphenol oxidase, peroxidase, browning substrate

CLC Number:

TS201.2

BAI Yong-liang，YU Ming，YUAN Gen-liang，DU Bing，LU Wang-wang，HUANG Shou-yao，YANG Gong-ming. Correlations between Browning Degree and PPO or POD Activity of Dajiao Banana (Musa paradisiaca ABB cv. Dajiao) and Preliminary Identification of Browning Substrates during Postharvest Ripening[J]. FOOD SCIENCE, 2012, 33(4): 271-275.

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Correlations between Browning Degree and PPO or POD Activity of Dajiao Banana (Musa paradisiaca ABB cv. Dajiao) and Preliminary Identification of Browning Substrates during Postharvest Ripening

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