Role of 4-Hexylresorcinol (4-HR) in Color Related Physiological Parameters in Fresh-cut Peach

ACTA HORTICULTURAE SINICA ›› 2007, Vol. 34 ›› Issue (6): 1367-1372.

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Role of 4-Hexylresorcinol (4-HR) in Color Related Physiological Parameters in Fresh-cut Peach

ZHENG Lin-yan¹,HAN Tao^1*,LI Li-ping²,and JIA Hui-min¹

(¹Department of Food Science, Beijing Agricultural College, Beijing 102206, China; ² College of Chemical & Environmental Engineering, Beijing Technology & Business University, Beijing 100037, China)

Received:2007-03-19 Revised:2007-05-24 Online:2007-12-25 Published:2007-12-25

Abstract

Abstract: The changes in Hunter L, a, b or browning index and activities of polyphenoloxidase (PPO) and peroxidase (POD), total phenol content in fresh-cut peach(Prunus persica L.) treated by 4-hexylresorcinol (4-HR) were measured during storage at 0℃and 5℃. The results showed that treatments with 0.01% 4-HR, 0.01% 4-HR+1% citric acid (CA), 0.01% 4-HR+1% ascorbic acid (AA) and 0.01% 4-HR+1%CA+1%AA reduced the decline of Hunter L and the increase of Hunter a or b, to a various extent, delayed the time in flesh browning, inhibited activities of PPO and POD, and maintained total phenol contents. However, inhibitory effect of the browning by 4-HR was not significant.

Key words: Peach, 4-Hexylresorcinol (4-HR), Browning, Storage

CLC Number:

S 662.1

ZHENG Lin-yan;HAN Tao;LI Li-ping;and JIA Hui-min. Role of 4-Hexylresorcinol (4-HR) in Color Related Physiological Parameters in Fresh-cut Peach[J]. ACTA HORTICULTURAE SINICA, 2007, 34(6): 1367-1372.

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Role of 4-Hexylresorcinol (4-HR) in Color Related Physiological Parameters in Fresh-cut Peach

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