naa a22 4500 510727476 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0959-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0959-6 Effects of Hot Water Treatments on Antioxidant Enzymatic System in Reducing Flesh Browning of Persimmon [Elektronische Daten] [Orang Khademi, Alejandra Salvador, Zabiollah Zamani, Christina Besada] The flesh browning that appears during commercialization period is the main postharvest disorder that is limiting the market of "Rojo Brillante” persimmon in the Mediterranean area. Previous studies have suggested that mechanical damage suffered by the fruit during packing line operations is the trigger of this alteration when fruit is previously subjected to the required deastringecy treatment. In the present work, the effect of hot water treatments (HWTs) on flesh browning incidence of Rojo Brillante persimmon has been investigated. For that, fruits submitted to the commercial deastringency treatment were hot water treated at 45°C for 30min or 50°C for 20min and then subjected to different intensity of mechanical damage in packing line. Fruit bathed at 25°C for 25min and fruit hand-packed acted as control treatments. Our results confirmed that mechanical damage during packing is a decisive factor in the incidence of flesh browning, and this alteration is found to increase the damage intensity. HWTs significantly alleviated flesh browning disorder by affecting the antioxidative system enzymes; the activity of catalase and ascorbate peroxidase was increased by HWTs while the activity of peroxidases was reduced. No changes were observed in polyphenol oxidase and phenylalanine ammonia lyase activity. Therefore, the application of HWTs may be a useful postharvest technology to reduce flesh browning of persimmon induced by packing line operations. Springer Science+Business Media, LLC, 2012 Mechanical damage nationallicence Deastringency treatment nationallicence Browning nationallicence Hot water treatment nationallicence Antioxidant enzymes nationallicence Persimmon nationallicence Khademi Orang Department of Horticultural Science, University of Tehran, Karaj, Iran aut Salvador Alejandra Departamento de Postcosecha, Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain aut Zamani Zabiollah Department of Horticultural Science, University of Tehran, Karaj, Iran aut Besada Christina Departamento de Postcosecha, Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3038-3046 1935-5130 6:11<3038 2013 6 11947 https://doi.org/10.1007/s11947-012-0959-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0959-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Khademi Orang Department of Horticultural Science, University of Tehran, Karaj, Iran aut NATIONALLICENCE 700 1- Salvador Alejandra Departamento de Postcosecha, Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain aut NATIONALLICENCE 700 1- Zamani Zabiollah Department of Horticultural Science, University of Tehran, Karaj, Iran aut NATIONALLICENCE 700 1- Besada Christina Departamento de Postcosecha, Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3038-3046 1935-5130 6:11<3038 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer