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Enzymes associated with blackheart development in pineapple fruit

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Zhou, Y., Dahler, J. M., Underhill, S. J.R. and Wills, R. B.H. (2003) Enzymes associated with blackheart development in pineapple fruit. Food Chemistry, 80 (4). pp. 565-572. ISSN 0308-8146

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Article Link: https://doi.org/10.1016/S0308-8146(02)00375-8


The involvement of browning enzymes, polyphenoloxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL) in blackheart development was investigated in pineapple fruit (Ananas comosus, Smooth Cayenne) following low temperature storage. An increase in PPO activity was related to the incidence of blackheart symptoms, both temporally and spatially. Fruit maturity significantly affected blackheart susceptibility; immature and over-mature fruits developed less blackheart injury than mature fruit. The effect of maturity on blackheart susceptibility was highly correlated to the response of PPO activity to chilling. POD showed no significant change after chilling. Enhanced PAL activity was observed during chilling at 6, 13 and 18 °C. Chilling (6, 13 and 18 °C) also inhibited the increase of ascorbate peroxidase activity observed in the fruit stored continuously at 25 °C, but had less effect on catalase activity. The results indicate that the development of blackheart symptoms in pineapple fruit results from the disturbance of a number of metabolic processes that occur at sub-ambient temperatures.

Item Type:Article
Subjects:Plant culture > Fruit and fruit culture > Culture of individual fruits or types of fruit > Pineapple
Plant pests and diseases > Individual or types of plants or trees
Live Archive:29 Jan 2024 02:25
Last Modified:29 Jan 2024 02:25

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