Relationship between activated oxygen metabolism and browning of “Yali” pears during storage

Journal of Food Processing and PreservationVolume 44, Issue 4 e14392 ORIGINAL ARTICLE Relationship between activated oxygen metabolism and browning of "Yali" pears during storage Ling Li, Ling Li orcid.org/0000-0003-2505-2045 College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, China Tianjin Engineering and Technology Research Centre of Agricultural Products Processing, Tianjin, ChinaSearch for more papers by this authorYinyin Zhang, Yinyin Zhang College of Horticulture and Landscape, Tianjin Agricultural University, Tianjin, ChinaSearch for more papers by this authorXiaolan Fan, Xiaolan Fan College of Horticulture and Landscape, Tianjin Agricultural University, Tianjin, ChinaSearch for more papers by this authorJidong Wang, Jidong Wang Commercial and Trading Company Limited, Beijing-Capital International Airport, Beijing, ChinaSearch for more papers by this authorLiya Liang, Liya Liang College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, China Tianjin Engineering and Technology Research Centre of Agricultural Products Processing, Tianjin, ChinaSearch for more papers by this authorShijie Yan, Corresponding Author Shijie Yan yanshijie@126.com College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, China Tianjin Engineering and Technology Research Centre of Agricultural Products Processing, Tianjin, China Correspondence Shijie Yan, College of Food Science and Biological Engineering, Tianjin Agricultural University, No. 22 Jinjing Road, Tianjin 300384, China. Email: yanshijie@126.com Lixia Xiao, School of Food Science and Engineering of Yangzhou University, 196 Huayang West Road, Yangzhou 225127, China. Email: lxxiao@yzu.edu.cnSearch for more papers by this authorLixia Xiao, Corresponding Author Lixia Xiao lxxiao@yzu.edu.cn School of Food Science and Engineering of Yangzhou University, Yangzhou, China Correspondence Shijie Yan, College of Food Science and Biological Engineering, Tianjin Agricultural University, No. 22 Jinjing Road, Tianjin 300384, China. Email: yanshijie@126.com Lixia Xiao, School of Food Science and Engineering of Yangzhou University, 196 Huayang West Road, Yangzhou 225127, China. Email: lxxiao@yzu.edu.cnSearch for more papers by this author Ling Li, Ling Li orcid.org/0000-0003-2505-2045 College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, China Tianjin Engineering and Technology Research Centre of Agricultural Products Processing, Tianjin, ChinaSearch for more papers by this authorYinyin Zhang, Yinyin Zhang College of Horticulture and Landscape, Tianjin Agricultural University, Tianjin, ChinaSearch for more papers by this authorXiaolan Fan, Xiaolan Fan College of Horticulture and Landscape, Tianjin Agricultural University, Tianjin, ChinaSearch for more papers by this authorJidong Wang, Jidong Wang Commercial and Trading Company Limited, Beijing-Capital International Airport, Beijing, ChinaSearch for more papers by this authorLiya Liang, Liya Liang College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, China Tianjin Engineering and Technology Research Centre of Agricultural Products Processing, Tianjin, ChinaSearch for more papers by this authorShijie Yan, Corresponding Author Shijie Yan yanshijie@126.com College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, China Tianjin Engineering and Technology Research Centre of Agricultural Products Processing, Tianjin, China Correspondence Shijie Yan, College of Food Science and Biological Engineering, Tianjin Agricultural University, No. 22 Jinjing Road, Tianjin 300384, China. Email: yanshijie@126.com Lixia Xiao, School of Food Science and Engineering of Yangzhou University, 196 Huayang West Road, Yangzhou 225127, China. Email: lxxiao@yzu.edu.cnSearch for more papers by this authorLixia Xiao, Corresponding Author Lixia Xiao lxxiao@yzu.edu.cn School of Food Science and Engineering of Yangzhou University, Yangzhou, China Correspondence Shijie Yan, College of Food Science and Biological Engineering, Tianjin Agricultural University, No. 22 Jinjing Road, Tianjin 300384, China. Email: yanshijie@126.com Lixia Xiao, School of Food Science and Engineering of Yangzhou University, 196 Huayang West Road, Yangzhou 225127, China. Email: lxxiao@yzu.edu.cnSearch for more papers by this author First published: 20 February 2020 https://doi.org/10.1111/jfpp.14392Citations: 2 Ling Li and Yinyin Zhang are contributed equally to this work. Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract This study investigated how metabolism of active oxygen is involved in core browning of "Yali" pears during storage. "Yali" pears from early, middle, and late harvests were stored under rapid or slow cooling regimes. It was shown that the delayed core browning under slow cooling regime was associated with high activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), glutathione reductase (GR), low activity of lipoxygenase (LOX), delayed membrane lipid peroxidation, suppressed accumulation of malondialdehyde (MDA), and H2O2, and reduced cell membrane damage. In contrast, rapid cooling enhanced the process of core browning. Fruit from the late harvest developed severe core browning associated with membrane lipid peroxidation and lower activities of SOD, CAT, POD, and GR. Fruit from the middle harvest maintained high SOD, CAT, POD, and GR activities and low level of active oxygen, correlative to lowest core browning. Practical applications Moderate maturity at harvest and slow cooling storage are the best combination to inhibit core browning of "Yali" pears through suppressing the accumulation of activated oxygen. The results can help guide farmers in production and aid in producing higher quality produce. Citing Literature Volume44, Issue4April 2020e14392 RelatedInformation