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Evaluating the browning potential of peaches

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Authors

Adel A. Kader , University of California
Alexander Chordas, University of California

Publication Information

California Agriculture 38(3):14-15.

Published March 01, 1984

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Abstract

Not available – first paragraph follows: Fresh fruit tissues turn brown when bruised, cut, or otherwise damaged during harvesting and postharvest handling. This browning detracts from the appearance of fruits marketed fresh or used for processing. The extent of the discoloration depends not only on the severity of bruising, but also on the inherent browning potential of the fruits. Browning potential depends upon the total amount of phenolic compounds and level of activity of the poly-phenol oxidase (PPO) enzyme, which catalyzes enzymic browning in fresh fruits. Normally, phenolic compounds are separated from PPO enzyme in the intact tissue. Once the fruit tissue is damaged, PPO gets access to the phenolic compounds, and reactions leading to browning occur. These reactions involve the oxidation of phenolic compounds to form quinones, which are tightly unstable and polymerize quickly to form brown-colored products.

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Author notes

Photographs were taken by Don Edwards, Department of Pomology, UC Davis.

Evaluating the browning potential of peaches

Adel A. Kader, Alexander Chordas
Webmaster Email: wsuckow@ucanr.edu

Evaluating the browning potential of peaches

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Adel A. Kader , University of California
Alexander Chordas, University of California

Publication Information

California Agriculture 38(3):14-15.

Published March 01, 1984

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Not available – first paragraph follows: Fresh fruit tissues turn brown when bruised, cut, or otherwise damaged during harvesting and postharvest handling. This browning detracts from the appearance of fruits marketed fresh or used for processing. The extent of the discoloration depends not only on the severity of bruising, but also on the inherent browning potential of the fruits. Browning potential depends upon the total amount of phenolic compounds and level of activity of the poly-phenol oxidase (PPO) enzyme, which catalyzes enzymic browning in fresh fruits. Normally, phenolic compounds are separated from PPO enzyme in the intact tissue. Once the fruit tissue is damaged, PPO gets access to the phenolic compounds, and reactions leading to browning occur. These reactions involve the oxidation of phenolic compounds to form quinones, which are tightly unstable and polymerize quickly to form brown-colored products.

Full text

Full text is available in PDF.

Author notes

Photographs were taken by Don Edwards, Department of Pomology, UC Davis.


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