Abstract
The degree of banana browning during low temperature storage could be expressed as light absorbance at 450 nm. The absorbance of severely browned peel was twice as high as green-yellow peel (Table 1). During the period of experiment, the glutathione content in banana peel stored at 7℃ decreased more rapidly than that stored at 24℃, whereas the ascorbic acid content at 24℃ increased, but that at 7℃ decreased (Table 3). Dopamine content increased within four days and then decreased (Table 2). Furthermore, it was found that the rapid decrease of ascorbic acid, glutathione and dopamine contents was all correlated with the visible browning and the increase of OD_(450). The activities of PPO, POD and CAT were higher after storage at 24℃ than at 7℃. POD activity increased with the time of storage at both temperatures, but the changes in PPO and CAT activities showed different enzyme patterns (Fig. 2). Analysis of the two forms (free and membrane bound) of PPO and POD indicated that low temperature storage could result in higher activity of enzyme in free form (Table 4, 5). It was shown that browning was delayed by treatment with n-propyl gallate, and promoted by H_2O_2. The above data of PPO, POD and CAT activities also provided an evidence that the browning of banana was related to the oxidation and peroxidation of membrane and some substrates concerned. It seems that the degree of banana browning can not be fully accounted for by PPO activity. Possible physiological mechanisms of browning at low temperature was discussed.
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Claims 14
Claim · model-written summary
Absorbance of severely browned peel was twice that of green-yellow peel.
Verbatim
e0“The absorbance of severely browned peel was twice as high as green-yellow peel (Table 1).”
t0“Banana”
Claim · model-written summary
Peel glutathione decreased faster at 7℃ than 24℃.
Verbatim
e0“During the period of experiment, the glutathione content in banana peel stored at 7℃ decreased more rapidly than that stored at 24℃, whereas the ascorbic acid content at 24℃ increased, but that at 7℃ decreased (Table 3).”
t0“Banana”
Claim · model-written summary
Peel ascorbic acid increased at 24℃.
Verbatim
e0“During the period of experiment, the glutathione content in banana peel stored at 7℃ decreased more rapidly than that stored at 24℃, whereas the ascorbic acid content at 24℃ increased, but that at 7℃ decreased (Table 3).”
t0“Banana”
Claim · model-written summary
Peel ascorbic acid decreased at 7℃.
Verbatim
e0“During the period of experiment, the glutathione content in banana peel stored at 7℃ decreased more rapidly than that stored at 24℃, whereas the ascorbic acid content at 24℃ increased, but that at 7℃ decreased (Table 3).”
t0“Banana”
Claim · model-written summary
Dopamine increased during the first four days then decreased.
Verbatim
e0“Dopamine content increased within four days and then decreased (Table 2).”
t0“Banana”
Claim · model-written summary
Rapid loss of ascorbic acid, glutathione and dopamine correlated with browning and OD increase.
- Taxon
- bananat0
- Compound
- ascorbic acid, glutathione and dopaminee0
- Outcome
- visible browning and the increase of OD_(450)e0
Not reportedDirection
Verbatim
e0“the rapid decrease of ascorbic acid, glutathione and dopamine contents was all correlated with the visible browning and the increase of OD_(450).”
t0“Banana”
Claim · model-written summary
PPO, POD and CAT activities were higher after 24℃ storage than 7℃.
Verbatim
e0“The activities of PPO, POD and CAT were higher after storage at 24℃ than at 7℃.”
t0“Banana”
Claim · model-written summary
POD activity rose with storage time at both temperatures.
- Taxon
- bananat0
- Outcome
- POD activitye0
- Direction
- increasede0
- Qualifier
- both temperaturese0
- Setting
- time of storagee0
Not reportedOrgan / stage
Verbatim
e0“POD activity increased with the time of storage at both temperatures”
t0“Banana”
Claim · model-written summary
PPO and CAT activities showed distinct patterns.
Verbatim
e0“the changes in PPO and CAT activities showed different enzyme patterns”
t0“Banana”
Claim · model-written summary
Low temperature raised activity of free-form PPO and POD.
- Taxon
- bananat0
- Treatment
- low temperature storagee0
- Outcome
- activity of enzyme in free forme0
- Direction
- highere0
Not reportedComparator
Verbatim
e0“low temperature storage could result in higher activity of enzyme in free form”
t0“Banana”
Claim · model-written summary
n-propyl gallate delayed browning.
Not reportedComparator
Verbatim
e0“browning was delayed by treatment with n-propyl gallate”
t0“Banana”
Claim · model-written summary
H_2O_2 promoted browning.
Not reportedComparator
Verbatim
e0“browning was delayed by treatment with n-propyl gallate, and promoted by H_2O_2”
t0“Banana”
Claim · model-written summary
Browning was related to oxidation and peroxidation of membranes and substrates.
Verbatim
e0“the browning of banana was related to the oxidation and peroxidation of membrane and some substrates concerned”
t0“Banana”
Claim · model-written summary
PPO activity alone did not fully explain browning degree.
Verbatim
e0“the degree of banana browning can not be fully accounted for by PPO activity”
t0“Banana”