Physiological And Biochemical Effects Of Browning In The Process Of CO₂ De-astringent Among Astringent Persimmon

Astringent persimmon has unique flavor and rich nutrition.However,most of the main persimmon varieties in China,especially those with good flavor and high sugar content,have different degrees of browning after de-astringent,which greatly reduces the commercial value of persimmon fruits.The key to improve the market acceptance of the persimmon food is to solve the problem of browning.Thus,physiological and biochemical mechanism in astringent persimmon fruits during CO2 de-astringency process should be investigated firstly.In this study,easy-browning variety 'Zhongshi 1'as study object and difficult-browning variety 'Hiratanenash'as control were used,to detect the change rules of components and enzyme activities related to browning through physiological and biochemical means.The result will provide theoretical basis for the prevention of browning.The major results are described as follows:1.After deastringent CO2,the Browning of persimmon 'Zhongshi 1' was caused by the rapid consumption of phenolic and antioxidant content due to the high concentration of CO2,and the accumulation of insoluble tannins,soluble solids,soluble sugars and MDA content,leading to the accelerated softening of the fruit.2.After deastringent CO2,compared with 'Hiratanenash'persimmon,the Browning of persimmon 'Zhongshi 1',in the acceleration of softening,broke the regional distribution of phenol enzyme,promote the fruit phenolic enzymatic Browning,and as the degree of fruit softening,POD,SOD,CAT and PAL can't effectively remove adverse environmental impact,cause the harmful material such as a large number of accumulation of MDA,so that the 'in' fruit Browning after removing puckery for persimmon'Zhongshi 1'.