The effect of low-temperature storage on the activity of polyphenol oxidase in Castanea henryi chestnuts

被引：43

作者：

Xu, JS ^{[1
]}

机构：

[1] Xiamen Univ, Sch Life Sci, Key Lab, Minist Educ Cell Biol & Tumor Cell Engn, Xiamen 361005, Peoples R China

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2005年 / 38卷 / 01期

关键词：

Castanea henryi chestnuts; phenolics; polyphenol oxidase activity; browning reaction; storage treatments;

D O I：

10.1016/j.postharvbio.2005.05.011

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Chestnuts of Castanea henryi (Skan) Rehd. et Wils were stored at 4 and -20 degrees C for a duration of 6 months. The effects of such storage treatments on the polyphenol oxidase (PPO) activity and total free phenolics content were investigated. Total phenolics content showed uneven distribution in C. henryi chestnuts. The chestnut PPO was isolated and characterized in terms of optimum temperature (40 degrees C), optimum pH (5.0), substrate specificity (catechol most efficient) and relative molecular weight (69.0 kDa). The PPO specific activity decreased from ca. 1180 to 340 U mg(-1) for chestnuts stored at 4 degrees C and to ca. 300 U mg(-1) for those stored at -20 degrees C. The PPO activity and the storage temperatures in this investigation showed a significant (P < 0.05) correlation. Moreover, the total phenolics content in both embryonic bud and endosperm decreased more during storage at -20 degrees C than at 4 degrees C. We therefore found a statistically significant correlation (P < 0.05) between the phenolics content and the PPO activity in chestnuts stored at these temperatures. (c) 2005 Elsevier B.V. All rights reserved.

引用

页码：91 / 98

页数：8

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