Ascorbic acid and tissue browning in pears (Pyrus communis L. cvs Rocha and Conference) under controlled atmosphere conditions

被引：125

作者：

Veltman, RH ^{[1
]}

Kho, RM ^{[1
]}

van Schaik, ACR ^{[1
]}

Sanders, MG ^{[1
]}

Oosterhaven, J ^{[1
]}

机构：

[1] Agrotechnol Res Inst, NL-6700 AA Wageningen, Netherlands

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2000年 / 19卷 / 02期

关键词：

ascorbic acid; brown core; CA storage; pear; Pyrus communis; vitamin C;

D O I：

10.1016/S0925-5214(00)00095-8

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The relationships between storage gas composition and ascorbic acid (AA) levels, and between AA levels and the development of internal browning, were studied in 'Conference' and 'Rocha' pears (Pyrus communis L.). In both cultivars, AA levels declined under (browning-inducing) controlled atmosphere (CA) conditions, i.e. lowered O-2 and enhanced CO2 concentrations. Browning was initiated in a cultivar-dependent manner when an AA level threshold was passed. Several models describing the relation between AA levels and browning were fitted to estimate these AA thresholds. The thresholds depend on cultivar, picking date and growing location, varying between 2 and 6 mg 100 g FW-1. AA losses in both cultivars exceeded 50% of the initial values. In 'Conference' fruit, most AA was lost when fruits were transferred to CA. In 'Rocha' fruit, AA was lost mainly during long-term CA. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：129 / 137

页数：9

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