title: The Impact of Maturity Stage on Cell Membrane Integrity and Enzymatic Browning Reactions in High Pressure Processed Peaches (Prunus persica).
abstract: Fruit maturity is an important factor associated with final product quality, and it may have an effect on the level of browning in peaches that are high pressure processed (HPP). Peaches from three different maturities, as determined by firmness (M1 = 50-55 N, M2 = 35-40 N, and M3 = 15-20 N), were subjected to pressure levels at 0.1, 200, and 400 MPa for 10 min. The damage from HPP treatment results in loss of fruit integrity and the development of browning during storage. Increasing pressure levels of HPP treatment resulted in greater damage, particularly in the more mature peaches, as determined by shifts in transverse relaxation time (T2) of the vacuolar component and by light microscopy. The discoloration of peach slices of different maturities processed at the same pressure was comparable, indicating that the effect of pressure level is greater than that of maturity in the development of browning.
authors.affiliation: Department of Food Science and Technology, University of California-Davis , One Shields Avenue, Davis, California 95616, United States.|Faculty of Science and Industrial Technology, Prince of Songkla University , Surat Thani Campus, 31 Makham Tia, Muang Surat Thani, Suratthani 84000, Thailand.
authors.forename: Chukwan
authors.initials: C
authors.lastname: Techakanon
authors.affiliation: Department of Pomology, University of California-Davis , One Shields Avenue, Davis, California 95616, United States.
authors.forename: Thomas M
authors.initials: TM
authors.lastname: Gradziel
authors.affiliation: Department of Food Science and Technology, University of California-Davis , One Shields Avenue, Davis, California 95616, United States.|Department of Applied Biology & Chemical Technology, The Hong Kong Polytechnic University , Kowloon, Hong Kong SAR, China.
authors.forename: Lu
authors.initials: L
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Technology, University of California-Davis , One Shields Avenue, Davis, California 95616, United States.
authors.forename: Diane M
authors.initials: DM
authors.lastname: Barrett
mesh_terms: D004156:Catechol Oxidase / Q000378:metabolism; D002462:Cell Membrane / Q000378:metabolism*; D005511:Food Handling; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D015416:Maillard Reaction; D010636:Phenols / Q000032:analysis; D010940:Plant Proteins / Q000378:metabolism; D011312:Pressure; D000068239:Prunus persica / Q000737:chemistry* / Q000201:enzymology
chemical_list: D010636:Phenols; D010940:Plant Proteins; D004156:Catechol Oxidase
keywords: 1H NMR; enzymatic browning; high pressure; maturity; peaches