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Enzymatic browning of banana during low temperature storage

Jiang Yueming, Chen Mianda, Lin Zhifang, Chen Fang

S China Inst. Bot., Acad. Sin.

Abstract

The glutathione content in banana peel stored at 7-DEGREES-C decreased more rapidly than that stored at 24-DEGREES-C, whereas the ascorbic acid content at 24-DEGREES-C increased, but that at 7-DEGREES-C decreased. Dopamine content increased within four days and then decreased. Furthermore, it was found that the rapid decrease of ascorbic acid, glutathione and dopamine contents was all correlated with the visiblc browning and the increase of OD sub(450). the activites of PPO, POD and CAT were higher after storage at 24-DEGREES-C than at 7-DEGREES-C. POD activity increased with the time of storage at both temperatures, but the changes in PPO and CAT activities showed different enzyme patterns. Analysis of the two forms (free and membrane bound) of PPO and POD indicated that low temperature storage could result in higher activity of enzyme in free form. It was shown that browning was delayed by treatment with n-propyl gallate, and promoted by H sub(2) O sub(2).

Key words: Banana;Low temperatuer;Enzymatic browning

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Citing This Article：

Jiang Yueming, Chen Mianda, Lin Zhifang, Chen Fang. Enzymatic browning of banana during low temperature storage. Acta Physiol Sin 1991; 43 (2): (in Chinese with English abstract).