Enzymes associated with blackheart development in pineapple fruit

• Published in: Food chemistry Vol. 80; no. 4; pp. 565 - 572
• Main Authors: Zhou, Yuchan, Dahler, Janelle M, Underhill, Steven J.R, Wills, Ron B.H
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-04-2003
• Subjects: Ananas comosus; Ascorbate peroxidase; Blackheart; Catalase; catechol oxidase; Chilling; cooling; fruit maturity; Peroxidase; Phenylalanine ammonia-lyase; Pineapple fruit; pineapples; Polyphenoloxidase; storage temperature; Phenylalanine ammonia-lyase; Catalase; Chilling; Pineapple fruit; Peroxidase; Ascorbate peroxidase; Polyphenoloxidase; Blackheart
• ISSN: 0308-8146; 1873-7072
• DOI: 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.