The Relationship between Fruit Browning Potential, Polyphenoloxidase Activity,Peroxidase Activity,Phenolic Compound,Total Soluable Protein,in Carambola Fruits(Averrhoa carambola L.)

• Main Authors: HEN, WEN-LING, 黃文玲
• Other Authors: Kuo-Chuan Lee, Ching-Chang Shiesh
• Format: Others
• Language: zh-TW
• Published: 1997
• Online Access: http://ndltd.ncl.edu.tw/handle/73835008748736836824

碩士 === 國立中興大學 === 園藝學系 === 85 === The objective of this experiment was to investigate fruit browning related factorand the relationship between leaf and color changes in fruits. Fruits of thirteen carambola cultivars, were collected from Fong-San TropicalExperimental Station,and three carambola cultivars,in 4 different stages of maturities, were assayed for browning potential, polyphenoloxidase,peroxidase,total souble protein,and phenolic compound both in the peel and pulp.Results showed that browning potential of peel was higher than that ofpulp in the most 13 varieties. The degree of browning in peelof Maa-Lai and Ell-Lin increased with fruit maturity, but dissimilar trend was displayed by Cheng-Chwei. Noregular patten of browning wase observed in pulp of all varieties. In both peel and pulp, experimental datd showed a posititive relationsipbetween browning potential and phenolic compound.Furthermore, the phenolic compound of fruit colse relationship between browning potential and phenolic compound,in general,played an important role of browning potential of carambola fruits.