Cultivar affects browning susceptibility of freshly cut star fruit slices
Consumption of freshly-cut horticultural products has increased in the last few years. The principal restraint to using freshly-cut carambola is its susceptibility to tissue-browning, due to polyphenol oxidase-mediated oxidation of phenolic compounds present in the tissue. The current study investig...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade de São Paulo
2006-02-01
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| Series: | Scientia Agricola |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000100001&tlng=en |
| _version_ | 1819284712548466688 |
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| author | Gustavo Henrique de Almeida Teixeira José Fernando Durigan Ben-Hur Mattiuz Ricardo Elesbão Alves Timothy James O'Hare |
| author_facet | Gustavo Henrique de Almeida Teixeira José Fernando Durigan Ben-Hur Mattiuz Ricardo Elesbão Alves Timothy James O'Hare |
| author_sort | Gustavo Henrique de Almeida Teixeira |
| collection | DOAJ |
| description | Consumption of freshly-cut horticultural products has increased in the last few years. The principal restraint to using freshly-cut carambola is its susceptibility to tissue-browning, due to polyphenol oxidase-mediated oxidation of phenolic compounds present in the tissue. The current study investigated the susceptibility to browning of star fruit slices (Averrhoa carambola L.) of seven genotypes (Hart, Golden Star, Taen-ma, Nota-10, Malásia, Arkin, and Fwang Tung). Cultivar susceptibility to browning as measured by luminosity (L*) varied significantly among genotypes. Without catechol 0.05 M, little changes occurred on cut surface of any cultivars during 6 hour at 25°C, 67% RH. Addition of catechol led to rapid browning, which was more intense in cvs. Taen-ma, Fwang Tung, and Golden Star, with reduction in L* value of 28.60%, 27.68%, and 23.29%, respectively. Browning was more intense in the center of the slices, particularly when treated with catechol, indicating highest polyphenol oxidase (PPO) concentration. Epidermal browning, even in absence of catechol, is a limitation to visual acceptability and indicates a necessity for its control during carambola processing. Care must be given to appropriate selection of cultivars for fresh-cut processing, since cultivar varied in browning susceptibility in the presence of catechol. |
| first_indexed | 2024-12-24T01:51:44Z |
| format | Article |
| id | doaj.art-15c9857c0f0c4793a5c3400332a25ecb |
| institution | Directory Open Access Journal |
| issn | 1678-992X |
| language | English |
| last_indexed | 2024-12-24T01:51:44Z |
| publishDate | 2006-02-01 |
| publisher | Universidade de São Paulo |
| record_format | Article |
| series | Scientia Agricola |
| spelling | doaj.art-15c9857c0f0c4793a5c3400332a25ecb2022-12-21T17:21:42ZengUniversidade de São PauloScientia Agricola1678-992X2006-02-0163114Cultivar affects browning susceptibility of freshly cut star fruit slicesGustavo Henrique de Almeida Teixeira0José Fernando Durigan1Ben-Hur Mattiuz2Ricardo Elesbão Alves3Timothy James O'Hare4UNESPUNESPUNESPEmbrapa Agroindústria TropicalGatton Research StationConsumption of freshly-cut horticultural products has increased in the last few years. The principal restraint to using freshly-cut carambola is its susceptibility to tissue-browning, due to polyphenol oxidase-mediated oxidation of phenolic compounds present in the tissue. The current study investigated the susceptibility to browning of star fruit slices (Averrhoa carambola L.) of seven genotypes (Hart, Golden Star, Taen-ma, Nota-10, Malásia, Arkin, and Fwang Tung). Cultivar susceptibility to browning as measured by luminosity (L*) varied significantly among genotypes. Without catechol 0.05 M, little changes occurred on cut surface of any cultivars during 6 hour at 25°C, 67% RH. Addition of catechol led to rapid browning, which was more intense in cvs. Taen-ma, Fwang Tung, and Golden Star, with reduction in L* value of 28.60%, 27.68%, and 23.29%, respectively. Browning was more intense in the center of the slices, particularly when treated with catechol, indicating highest polyphenol oxidase (PPO) concentration. Epidermal browning, even in absence of catechol, is a limitation to visual acceptability and indicates a necessity for its control during carambola processing. Care must be given to appropriate selection of cultivars for fresh-cut processing, since cultivar varied in browning susceptibility in the presence of catechol.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000100001&tlng=enAverrhoa carambola L.cathecolpolyphenol oxidaseminimally processedfresh-cut |
| spellingShingle | Gustavo Henrique de Almeida Teixeira José Fernando Durigan Ben-Hur Mattiuz Ricardo Elesbão Alves Timothy James O'Hare Cultivar affects browning susceptibility of freshly cut star fruit slices Scientia Agricola Averrhoa carambola L. cathecol polyphenol oxidase minimally processed fresh-cut |
| title | Cultivar affects browning susceptibility of freshly cut star fruit slices |
| title_full | Cultivar affects browning susceptibility of freshly cut star fruit slices |
| title_fullStr | Cultivar affects browning susceptibility of freshly cut star fruit slices |
| title_full_unstemmed | Cultivar affects browning susceptibility of freshly cut star fruit slices |
| title_short | Cultivar affects browning susceptibility of freshly cut star fruit slices |
| title_sort | cultivar affects browning susceptibility of freshly cut star fruit slices |
| topic | Averrhoa carambola L. cathecol polyphenol oxidase minimally processed fresh-cut |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000100001&tlng=en |
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