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|標題:||Effect of Cold Storage on Characteristics in Different Parts of 'TN17' Pineapple Fruit Flesh
冷藏對'台農 17 號'鳳梨果實不同部位果肉性狀之影響
|關鍵字:||pineapple;polyphenol oxidase;antioxidant power;鳳梨;多酚氧化酵素;抗氧化力||Project:||興大園藝學報, Volume 38, Issue 3, Page(s) 1-13.||摘要:||
The physical-chemical characteristics in different parts of 'TN17' pineapple fruit flesh were examined. The results indicated that the total soluble solid and total titratable acid increased progressively from the core to outer pulp, and there were no significant changes after storage. The pH value decreased progressively from the core to outer pulp, and there were significant decreases after storage. Contents of citric acid, malic acid and total acid in the inner pulp decreased after storage, but ascorbic acid content increased. Ascorbic acid content in the outer pulp was significant higher than that in the core before and after storage. The main mineral elements were K＞N＞P. Most mineral elements contents, except P, Mn and Cu, were lower in the core than in other parts, and there were no significant changes after storage. The calcium content in the inner pulp of pineapple fruit was significantly increased after storage. Ferric reducing activity power (FRAP) increased progressively from the core to outer pulp of fruit. After fruits were stored at 8 for 2 weeks, fo ℃ llowed by at room temperature for 4 days, the FRAP in pulps increased, but not in the core. Polyphenol oxidase activity in different parts of 'TN17' pineapple fruit flesh was analyzed. The results showed that PPO specific activity in the core of pineapple fruit was the highest, which increased after storage. In summary, the ascorbic acid content, calcium content and FRAP in the core were lower than those in other parts of fruit after storage, but the PPO specific activity was higher than that in the pulps. All of these characteristics are in favor of blackheart occurrence.
|Appears in Collections:||第38卷 第03期|
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