Fruit Browning and Related Enzyme Activity Comparison of 10 Dominant Pomegranate Cultivars in Shandong
Feng Lijuan
Wang Chuanzeng
Yin Yanlei
Yang Xuemei
Wu Chong
Abstract：Taking 10 dominant pomegranate cultivars in Shandong as materials,the difference and corre-lation of fruit quality,browning and related enzyme activity,total phenols content,antioxidant capacity were compared and analyzed at maturation stage.The results indicated that the difference of fruit quality was signifi-cant in different pomegranate cultivars.The single fruit weight and soluble solid content of ‘Taishanhong’ were the highest.The 100 -grain weight of ‘Qiuyan’was the biggest.The titratable acid content of ‘Daqing-pisuan’was the highest.The ratio of soluble solid and titratable acid and soluble sugar content of ‘Taishan-sanbaitian’were the highest.There were significant differences in the fruit browning and related enzyme activ-ities,total phenols content and DPPH radial scavenging activity among different pomegranate cultivars.The browning degree,activities of PPO,POD,PAL,total phenols content and DPPH radial scavenging activity of‘Taishansanbaitian’were all the highest.The fruit quality indexes of different pomegranate cultivars existed different correlations.There was certain correlation of browning degree with fruit quality,related enzyme activ-ities,total phenols,DPPH radial scavenging activity.PPO and POD were the dominant enzymes that influ-enced the fruit browning of pomegranate.PAL influenced the fruit browning of pomegranate to some extent. The antioxidant capacity of pomegranate fruits was closely related to the contents of phenolic compounds.
Keywords：PomegranateBrowningPPOPODPAL
Publication Date：2016-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 34-37 )