Claim · model-written summary
Absorbance of severely browned peel was twice that of green-yellow peel.
- Taxon
- bananat0
- Organ / stage
- peele0
- Outcome
- absorbance of severely browned peele0
- Direction
- twice as highe0
- Value
- twicee0
- Comparator
- green-yellow peele0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingQualifier
Verbatim
e0“The absorbance of severely browned peel was twice as high as green-yellow peel (Table 1).”
t0“Banana”
Title
Enzymatic Browning of Banana During Low Temperature Storage
Yue Jiang 植物生理学报 1991
Other claims from this paper (13)
- Intervention effect Peel glutathione decreased faster at 7℃ than 24℃.
- Observation Peel ascorbic acid increased at 24℃.
- Observation Peel ascorbic acid decreased at 7℃.
- Observation Dopamine increased during the first four days then decreased.
- Association Rapid loss of ascorbic acid, glutathione and dopamine correlated with browning and OD increase.
- Intervention effect PPO, POD and CAT activities were higher after 24℃ storage than 7℃.
- Association POD activity rose with storage time at both temperatures.
- Observation PPO and CAT activities showed distinct patterns.
- Intervention effect Low temperature raised activity of free-form PPO and POD.
- Intervention effect n-propyl gallate delayed browning.
- Intervention effect H_2O_2 promoted browning.
- Mechanism Browning was related to oxidation and peroxidation of membranes and substrates.
- Mechanism PPO activity alone did not fully explain browning degree.