Inhibition of membrane lipid super oxidization and browning by rapid dehydration technique during drying of grapes

Xinjiang is abundant in grapes. According to statistics, the production of grape accounted for 28.4% of the whole fruit production in Xinjiang in 2012. Thompson seedless grape (Vitis vinifera L. var Wuhebai) is the main species of green raisins. It was reported that the browning of actinidia arguta,...

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Published inNong ye gong cheng xue bao Vol. 30; no. 17; pp. 285 - 294
Main Authors Liu, Fengjuan, Meng, Yang, Bai, Yujia, Liu, Chunyue, Huang, Wenshu, Feng, Zuoshan
Format Journal Article
LanguageChinese
Published 01.09.2014
Subjects
Browning
Dehydration
Drying
Fruits
Grapes
Lipids
Membranes
Polyphenylene oxides
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Summary:Xinjiang is abundant in grapes. According to statistics, the production of grape accounted for 28.4% of the whole fruit production in Xinjiang in 2012. Thompson seedless grape (Vitis vinifera L. var Wuhebai) is the main species of green raisins. It was reported that the browning of actinidia arguta, longan, litchi and peach was caused by the polyphenol oxidase (PPO) contacting with the phenolic substrates, which resulted in the strengthen of the membrane lipid peroxidation and the increase of cell membrane permeability in fruits. In order to investigate the mechanism that rapid dehydration inhibited the membrane lipid peroxidation, PPO, browning of Thompson seedless grapes during the drying, the changes of physiological and biochemical properties caused by grape browning in dehydration drying process were investigated in this study, and subsequently obtained the theoretical basis for preventing raisins browning and maintaining the quality of Thompson seedless grapes. It was found that the browning in the dehy
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ISSN:1002-6819
DOI:10.3969/j.issn.1002-6819.2014.17.036