Relationship between browning and the activities of polyphenol oxidase and phenylalanine ammonia lyase in banana peel during low temperature storage

T.B.T. Nguyen, S. Ketsa, W.G. van Doorn

    Research output: Contribution to journalArticleAcademicpeer-review

    169 Citations (Scopus)

    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.
    Original languageEnglish
    Pages (from-to)187-193
    JournalPostharvest Biology and Technology
    Volume30
    Issue number2
    DOIs
    Publication statusPublished - 2003

    Keywords

    • cut lettuce
    • inhibitors
    • fruits
    • peroxidase
    • ethylene

    Fingerprint Dive into the research topics of 'Relationship between browning and the activities of polyphenol oxidase and phenylalanine ammonia lyase in banana peel during low temperature storage'. Together they form a unique fingerprint.

  • Cite this