Effects of Peach Cultivar on Enzymatic Browning Following Cell Damage from High-Pressure Processing.
Peach cultivars contribute to unique product characteristics and may affect the degree of browning after high-pressure processing (HPP). Nine peach cultivars were subjected to HPP at 0, 100, and 400 MPa for 10 min. Proton nuclear magnetic resonance (1H NMR) relaxometry, light microscopy, color, polyphenol oxidase (PPO) activity, and total phenols were evaluated. The development of enzymatic browning during refrigerated storage occurred because of damage during HPP that triggered loss of cell integrity, allowing substrates to interact with enzymes. Increasing pressure levels resulted in greater damage, as determined by shifts in transverse relaxation time (T2) and by light micrographs. Discoloration was triggered by membrane decompartmentalization but limited by PPO activity, which was found to correlate to cultivar harvest time (early, mid, and late season). Outcomes from the microstructure,1H NMR ,and PPO activity evaluation were an effective means of determining membrane decompartmentalization and allowed for prediction of browning scenarios.
Faculty of Science and Industrial Technology, Prince of Songkla University , Surat Thani Campus, 31 Makham Tia, Muang Surat Thani, Suratthani 84000, Thailand.
Chukwan
C
Techakanon
Thomas M
TM
Gradziel
Diane M
DM
Barrett
D004156:Catechol Oxidase / Q000378:metabolism; D003116:Color; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry / Q000166:cytology; D015416:Maillard Reaction; D010636:Phenols / Q000032:analysis; D059828:Plant Cells / Q000737:chemistry; D011312:Pressure; D066244:Proton Magnetic Resonance Spectroscopy; D000068239:Prunus persica / Q000737:chemistry* / Q000166:cytology; D013045:Species Specificity
D010636:Phenols; D004156:Catechol Oxidase
1H-NMR; cell integrity; enzymatic browning; high pressure; peach cultivar