Do enzymatic or non-enzymatic pathways drive the postharvest darkening phenomenon in carioca bean tegument?

Siqueira, Beatriz dos Santos; Bassinello, Priscila Zaczuk; Santos, Suzana da Costa; Malgaresi, Gabriel; Ferri, Pedro Henrique; García Rodríguez, Armando; Fernandes, Kátia Flávia

Do enzymatic or non-enzymatic pathways drive the postharvest darkening phenomenon in carioca bean tegument?

Data

2016

Autores

Siqueira, Beatriz dos Santos

Bassinello, Priscila Zaczuk

Santos, Suzana da Costa

Malgaresi, Gabriel

Ferri, Pedro Henrique

García Rodríguez, Armando

Fernandes, Kátia Flávia

Resumo

Four genotypes of carioca bean were accelerate aged (40 °C/75% relative humidity) and evaluated to determine if differences in postharvest darkening trait was an enzymatic or non-enzymatic process. Chromaticity a* was the colour parameter with major alterations, and increase in chromaticity b* often masked the reddish of tegument. Peroxidase activity was not detected. Polyphenoloxidase remained active along the storage time, but its activity was higher in the lighter genotypes. Flavonoid, proanthocyanidin and total phenol content were much higher in darker genotypes, although just this last component presented significant alterations. Genotypes showed different susceptibilities to the darkening independent of phenolic content. Results of principal response curves analyse suggested different pathways for the darkening process: darkening in lighter genotypes seem to be mostly due to polyphenoloxidase activity while in dark ones there are the combination of enzymatic and non-enzymatic oxidation.

Citação

SIQUEIRA, Beatriz dos Santos et al. Do enzymatic or non-enzymatic pathways drive the postharvest darkening phenomenon in carioca bean tegument? LWT: Food Science & Technology, London, v. 69, p. 593-600, 2016. DOI: 10.1016/j.lwt.2016.01.079. Disponível em: https://www.sciencedirect.com/science/article/abs/pii/S0023643816300792?via%3Dihub. Acesso em: 11 jul. 2024.