To investigate the impacts of hexanal treatment on the core browning of Whangkeumbae pears during storage at room temperature,the fruits were fumigated with 5 μL/L hexanal and the control group was fumigated with water. The sensory qualities of L*, browning rates, respiration rates, ethylene release, hardness and the content of total soluble solids were analyzed. The activities of key enzymes involved in membrane lipid metabolism, such as phospholipase D (PLD), lipoxygenase (LOX) and lipase (LPS), as well as fatty acid contents, were measured. The results showed that hexanal was a PLD inhibitor. Compared with the control group, the hexanal fumigated Whangkeumbae pears showed lower respiratory intensity and ethylene release rate, which delayed the decline of the storage quality of Whangkeumbae pears. Meanwhile, hexanal treatment also significantly inhibited the activity of key enzymes in the membrane lipid metabolism of the core, delayed the decrease of fatty acid unsaturation, increased the ratio of unsaturated fatty acids to saturated fatty acids (U∶S) value and eventually delayed the browning of the core of postharvest fruits. Therefore, hexanal is beneficial to the storage of Whangkeumbae pears, and this research could provide theoretical and technical support for the storage of Whangkeumbae pears after harvest.
ZHAO Huanhuan
,
ZHOU Hongsheng
,
LIU Mengzhu
,
LUO Shufen
,
LI Pengxia
. Effect of hexanal treatment on the browning of the core of postharvest Whangkeumbae pears[J]. Food and Fermentation Industries, 2020
, 46(17)
: 189
-195
.
DOI: 10.13995/j.cnki.11-1802/ts.023814
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