issue2

The plum fruits (cv. Fraiar) were packaged with polyvinyl chloride resin (PVC) film and then stored at 0°C for 60 days, the results showed that modified atmosphere packaging (MAP) delayed the fruit softening, suppressed the increase of the soluble solid and anthocyanin content and browning degree, decreased the activity of polyphenolic oxidase (PPO) and content of phenolics substance and suppressed the accumulation of malondialdehyde (MDA) and production of superoxide radical (O₂^-), but had less effect on the superoxide dismutase (SOD) activity. Thus, it suggested that the MAP inhibiting plum fruits from softening and browning, closely correlated with the regulation on phenolics metabolism and membrane lipid peroxidation.

Key words: MAP storage, browning, phenolics, active oxygen metabolism, plum fruits.

Article Purchasing

If you would like to buy just this specific document (article, review or this journal issue), thus take contact with the Editorial Office.

Please specify the title of the article or review, issue, number and volume.

Software and compilation © 2002 Science & Technology. All rights reserved.
Your use of this service is governed by Terms and Conditions. Please review our copyright Policy for details on how we protect information that you supply.

Note to Users

The section "Articles in Press" contains peer reviewed and accepted articles to be published in the print and/or online journal.

The requested document is freely available only to registered users with an online subscription to Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password.

The effect of MAP on quality and browning of cold-stored plum fruits

Abstract

Article Purchasing

Note to Users