Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 372163
Title Relationship between browning and the activities of polyphenol oxidase and phenylalanine ammonia lyase in banana peel during low temperature storage
Author(s) Nguyen, T.B.T.; Ketsa, S.; Doorn, W.G. van
Source Postharvest Biology and Technology 30 (2003)2. - ISSN 0925-5214 - p. 187 - 193.
Department(s) Agrotechnological Research Institute
Publication type Refereed Article in a scientific journal
Publication year 2003
Keyword(s) cut lettuce - inhibitors - fruits - peroxidase - ethylene
Abstract Kluai Khai (Musa AA Group) and Kluai Hom Thong (Musa AAA Group) bananas were stored at 6 and 10 °C. Visible chilling injury (CI) in the peel, mainly browning, occurred at both temperatures, but more so at 6 °C, and without significant differences between the cultivars. At the time of harvest, total free phenolics in the peel were three times lower in Kluai Khai than in Kluai Hom Thong fruit, the polyphenol oxidase (PPO) activity in Kluai Khai being considerably higher and phenylalanine ammonia lyase (PAL) activity much lower. As CI developed, PAL and PPO activities in the peel increased, and total free phenolics decreased. The decrease in total free phenolic compounds and the increase in PAL and PPO activities occurred more rapidly at 6 °C than at 10 °C, in both banana cultivars. Correlations between visible CI and the level of total free phenolics, and between CI and the activities of PPO and PAL, were all highly significant. The results indicate that low temperature stress induced concerted activities of PAL and PPO, which resulted in browning. Since the concentrations of free phenolic compounds and the rate of PAL and PPO activities varied considerably between the two cultivars, but browning did not, the changes in the biochemical parameters rather than their absolute levels were correlated with peel browning.
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