TITLE Antioxidant system level in 'Braeburn' apple is related to its browning disorder
AUTHOR Yiping Gong
Agriculture and Agri-Food Canada, Summerland Research Centre, Highway 97, Summerland, BC, V0H 1Z0, Canada
Peter M.A. Toivonen
Agriculture and Agri-Food Canada, Summerland Research Centre, Highway 97, Summerland, BC, V0H 1Z0, Canada
O.L. Lau
Industry Research Program, Okanagan Federated Shipper Association, c/o Agriculture and Agri-Food Canada, Summerland Research Centre, Highway 97, Summerland, BC, V0H 1Z0, Canada
Paul A. Wiersma
Agriculture and Agri-Food Canada, Summerland Research Centre, Highway 97, Summerland, BC, V0H 1Z0, Canada
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ABSTRACT Many factors related to the occurrence of browning disorder in 'Braeburn' apple were investigated, including harvest maturity, cumulative temperature in growing season, and different orchard locations. The incidence of browning disorder was related to the harvest time of fruit and the activity of superoxide dismutase. Superoxide dismutase activity was lower in late harvested `Braeburn' apple fruit that had a higher disorder incidence. The risk of browning disorder was higher after growing seasons with lower cumulative temperature and lower activities of superoxide dismutase and catalase in fruit. The fruit harvested from the orchard located in a colder area had lower catalase activity, lower lipid soluble antioxidant levels, and a higher risk of browning disorder.
KEYWORD Antioxidant; 'Braeburn' apple; Browning disorder; Catalase; Superoxide dismutase;
ARTICLE INFO Botanical Bulletin of Academia Sinica, Volume 42 Number 4 October 2001, page 259-264, 6 pages
PUBLISHER Institute of Plant and Microbial Biology, Academia Sinica, Taipei, Taiwan, Republic of China