Changes in concentrations of phenolic compounds and polyphenol oxidase activity in banana peel during storage
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- ROMPHOPHAK Teeranud
- Central Laboratory and Greenhouse Complex, Kasetsart University
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- SIRIPHANICH Jingtair
- Department of Horticulture, Kasetsart University
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- UEDA Yoshinori
- Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
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- ABE Kazuhiro
- Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
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- CHACHIN Kazuo
- Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
Bibliographic Information
- Other Title
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- 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
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Description
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
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- Food Preservation Science
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Food Preservation Science 31 (3), 111-115, 2005
Japan Association of Food Preservation Scientists
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Details 詳細情報について
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- CRID
- 1390282680093851392
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- NII Article ID
- 10016445085
- 40007082227
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- NII Book ID
- AA11178236
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- ISSN
- 18811590
- 21861277
- 13441213
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- Text Lang
- en
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed