Antioxidative enzyme activity and internal browning of 1‐methylcyclopropene‐treated European pear fruits (cv. 'Shahmiveh' and 'Sebri'). (1st July 2014)

• Record Type: Journal Article
• Authors: Yazdani, Navid; Arzani, Kazem; Mostofi, Younes; Shekarchi, Maryam
• Is Part Of: International journal of food science & technology. Volume 49:Number 11(2014:Nov.)
• Page Start: 2514
• Page End: 2520
• Publication Date: 2014-07-01
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12579
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12579-abs-0001"> <title>Summary</title> <p>The effects of 1‐methylcyclopropene (1‐MCP) on antioxidative enzyme and internal browning (IB) incidence of two European pear cultivars 'Shahmiveh' and 'Sebri' stored at 0.5 °C were investigated. Ethylene production of 'Sebri' was delayed by 1‐MCP but suppressed in 'Shahmiveh'. IB increased in both cultivars, with a higher level of the incidence in 'Shahmiveh', and was reduced by 1‐MCP. Activities of catalase (CAT) and peroxidase, but not superoxide dismutase (SOD), decreased in untreated fruit during the first 40 days. 1‐MCP had little effect on SOD activity or on total phenolics. Polyphenoloxidase activity did not increase over time in 1‐MCP‐treated fruit of the IB sensitive 'Shahmiveh', and the effect was inconsistent for 'Sebri'. Ascorbic acid (AA) levels in 1‐MCP‐treated fruit of both cultivars declined at a lower rate compared with untreated fruit during storage, but the reduction in AA levels was faster in 'Shahmiveh' compared with 'Sebri'. Also, the effects of 1‐MCP on antioxidative systems may be related to IB development.</p> </abstract>