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Enzymatic Browning Factors of Pear Juice in Different Varieties and Its Correlation with Enzymatic Browning

ZHANG Ya-wei, CHEN Yi-lun   

  1. College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong
  • Received:2010-08-16 Online:2011-05-05 Published:2011-03-07

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Abstract: 【Objective】The objective of this experiment is to determine the physical and chemical factors (related enzymes, substrate composition and content, pH) of enzymatic browning in pear juice of different varieties, probe into the main factors by correlation analysis, and provide a theoretical and technical basis for the browning control and the species selection.【Method】With 7 varieties of pears (Yali pear, Changba pear, et al.) as the raw materials, activities of 5 kinds of enzymes (PPO, POD, PAL, CAT and APX) related to enzymatic browning, total phenols, pH values of pear fruit and color value (T440) of pear juice were studied, the contents of phenolic compounds in pear fruits were analyzed using HPLC.【Result】 The enzymatic browning in pear juice of the tested seven varieties was different, juice of Huangguan pear and Whangkeumbae browning was lighter, and Sydney and Suisho pear was heavier. The major related enzymes in pear juice of different varieties were different, and there were big differences in activities of enzymes related to enzymatic browning in pear fruits of different varieties. Total phenols content in pear fruits and its relationship with enzymatic browning in pear juice of different varieties varied; the phenolic compounds in pear fruits mainly were (+)-catechin, chlorogenic acid and coumarin, contents of phenolic compounds in pear fruits of different varieties were also different. pH values of pear fruit of different varieties were unequal, color value of pear juice showed a significant correlation with pH value of pear fruit.【Conclusion】The enzymatic browning in pear juice of the tested seven varieties was different. Activities of enzymes related to enzymatic browning, total phenols content in pear fruits and the effect of them on pear juice enzymatic browning differed among different varieties, the correlation of enzymes to enzymatic browning in pear juice was higher than total phenols content. Color value of pear juice showed a significant correlation with pH value of pear fruit.

Key words: pear juice , enzymatic browning , enzymes related to enzymatic browning , phenolic compounds , pH

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