Relationship between low-oxygen injury and ethanol metabolism in various fruits and vegetables.
Imahori Y., Remura K., Kishioka I., Fujiwara H., Tulio A.ZJr., Ueda Y., Chachin K.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.51
2004
บทคัดย่อ
Relationship between low-oxygen injury and ethanol metabolism in various fruits and vegetables.
The relationship between low oxygen injury and ethanol metabolism in twenty kinds of fruits and vegetables were investigated.The fruits and vegetables were stored under a continuous flow of 0%, 1%, 3%, 5% and 10% O2 (balance N2) or air at 20 °C for 7 days.At 0% O2, low-oxygen injury was induced and developed during storage in all the commodities.A visible low-oxygen injury, skin pitting, appeared in okra, eggplant and cucumber fruit, while discoloration occurred in Chinese chive leaves, cauliflower, spinach leaves, eggplant and pear fruit.In addition, water-soaked tissue appeared in Chinese chive leaves, cauliflower, spinach leaves, strawberry, banana and pear fruit.Significantly, off-flavor or off-odor was detected in all commodities after storing in various duration during experiments.Hence, the occurrence of off-flavor or off-odour is the most common and important detrimental symptom that limit tolerance of fruits and vegetables to low oxygen.Since the levels of ethanol were higher than those of acetaldehyde in all commodities at day 7, the development of off-flavor of off-odor was related to increases in ethanol concentration but not to acetaldehyde during storage.The rate of increase in alcohol dehydrogenase (ADH) activity was lower than that in ethanol levels of fruits and vegetables, and changes in ADH activity did not necessarily correlate with the changes in the levels of ethanol or with the development of off-flavor or off-odor.However, the intensity of off-flavor or off-odor was associated with the levels of soluble solids content (SSC) of fruits and vegetables.Hence, SSC is important in determining the ethanol level that causes off-flavor or off-odour and has significant implications regarding the development of off-flavor or off-odor in fruits and vegetables.