Changes in concentrations of phenolic compounds and polyphenol oxidase activity in banana peel during storage

DOI JASI Web Site Web Site 1 Citations 12 References
  • ROMPHOPHAK Teeranud
    Central Laboratory and Greenhouse Complex, Kasetsart University
  • SIRIPHANICH Jingtair
    Department of Horticulture, Kasetsart University
  • UEDA Yoshinori
    Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
  • ABE Kazuhiro
    Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
  • CHACHIN Kazuo
    Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University

Bibliographic Information

Other Title
  • バナナ追熟中における果皮のフェノール化合物とポリフェノールオキシダーゼ活性の変化

Search this article

Abstract

Phenolic compounds were analyzed in the outer, middle and inner layers of the peel and in the pulp of bananas during ripening from the ripening-initiation. The major phenolic compound found was dopamine followed by 3, 4-dihydroxyphenylalanine (L-DOPA), tyramine and tyrosine in all portions of the bananas. These compounds located mainly in the outer layer of peel followed by the middle and inner layers of the peel and the pulp. The concentration of dopamine decreased during ripening in all portions of the fruit, particularly in the outer layer of the peel in which senescent spotting appeared at a late stage of storage. On the other hand, those of the other compounds, namely L-DOPA, tyrosine and tyramine increased during ripening. Polyphenol oxidase (PPO) activity was detected in all portions of the fruit ; however, it increased only in the outer layer of the peel. Short-term (24h) nitrogen-gas treatment of the ripening-initiated banana delayed the induction of senescent spotting and the decrease in dopamine content, while it increased the PPO activity of the nitrogen-gas-treated bananas to the same extent as that of air-treated bananas. These results indicate that dopamine is used as substrate of PPO for the formation of brown pigments of senescent spotting.

Journal

  • Food Preservation Science

    Food Preservation Science 31 (3), 111-115, 2005

    Japan Association of Food Preservation Scientists

Citations (1)*help

See more

References(12)*help

See more

Details 詳細情報について

Report a problem

Back to top