Dynamic Changes of Browning Degree，Phenolics Contents and Related Enzyme Activities During Pear Fruit Development

doi:10.16420/j.issn.0513-353x.2021-0703

Acta Horticulturae Sinica ›› 2022, Vol. 49 ›› Issue (11): 2304-2312.doi: 10.16420/j.issn.0513-353x.2021-0703

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Dynamic Changes of Browning Degree，Phenolics Contents and Related Enzyme Activities During Pear Fruit Development

SU Yanli, GAO Xiaoming, YANG Jian, WANG Long, WANG Suke, ZHANG Xiangzhan, XUE Huabai()

Zhengzhou Fruit Research Institute，Chinese Academy of Agricultural Sciences，Zhengzhou 450009，China

Received:2022-06-21 Revised:2022-08-01 Online:2022-11-25 Published:2022-11-25
Contact: XUE Huabai E-mail:xuehuabai@caas.cn

Abstract

Abstract:

Browning of pear flesh is an important problem affecting its quality. In this experiment，Browning varieties‘Baozhu’，‘Pingguoli’and non-browning varieties‘Fengshui’，‘Honghuada’were used to study the physiological mechanism of pear flesh browning，by measuring the changes of browning degree，phenolics and related enzyme activities during fruit development. The results showed that the browning degree，phenolic content and some enzyme activities of pear flesh decreased gradually with The growth and development of the fruit. Arbutin，chlorogenic acid and epicatechin were the main phenolic compounds in pear fruit from young fruit stage to mature fruit stage，accounting for more than 90% of the total phenolic content. The contents of arbutin and chlorogenic acid in the fruits of the two browning varieties were higher than those of the two non-browning varieties. According to the correlation analysis between fruit browning degree and phenolic substance content，single phenolic substance had little effect on fruit browning in young fruit stage，and phenolic substance strongly correlated with fruit browning in late fruit growth were arbutin，catechin，chlorogenic acid and caffeic acid. In the process of fruit growth and development，the PPO，PAL activities and total phenol content of browning varieties were higher than those of non-browning varieties. The PPO activity of the browning varieties was significantly different from that of the non-browning varieties at young fruit stage（P < 0.05），and it was not significantly different at mature fruit stage. The activities of PPO and PAL were significantly correlated with the contents of most phenolic substances in the fruits of the four varieties. The study on fruit browning at different development stages should take PPO activity and total phenolic content into consideration.

Key words: pear, browning, phenolics, enzyme activity, dynamic change

CLC Number:

S661.2

SU Yanli, GAO Xiaoming, YANG Jian, WANG Long, WANG Suke, ZHANG Xiangzhan, XUE Huabai. Dynamic Changes of Browning Degree，Phenolics Contents and Related Enzyme Activities During Pear Fruit Development[J]. Acta Horticulturae Sinica, 2022, 49(11): 2304-2312.

Figures/Tables 5

References 20

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发育时期 Develop- mental period	品种 Cultivar	酚类物质Phenolics
发育时期 Develop- mental period	品种 Cultivar	熊果苷 Arbutin	没食子酸 Gallic acid	儿茶素 Catechin	绿原酸 Chlorogenic acid	咖啡酸 Caffeic acid	香草醛 Vanillin	表儿茶素 Epicatechin	对香豆酸 Coumaric acid	芥子酸 Sinapic acid	芦丁 Rutin	槲皮素 Quercetin
花后35 ~ 80 d From 35 to 80 days after anthesis	宝珠 Baozhu	0.795	0.873	0.887	0.863	0.846	0.650	0.584	0.608	0.494	0.844	0.823
	苹果梨Pingguo	0.736	0.873	0.909	0.837	0.885	0.827	0.690	0.552	0.897	0.878	0.742
	崇化大梨 Chaongahu dali	0.982^*	0.935	0.925	0.942	0.925	0.866	0.976^*	0.829	0.920	0.950	0.991^**
	丰水Fengshui	0.488	0.671	0.395	0.687	-0.125	0.710	0.957^*	0.735	0.547	0.455	0.617
花后95 d至果实成熟 From 95 days after anthesis to fruit ripening	宝珠 Baozhu	0.949^**	0.922^**	0.978^**	0.904^*	0.937^**	0.873^*	0.807	0.708	0.643	0.624	-0.238
	苹果梨Pingguo	0.910	0.534	0.754	0.993^**	0.995^**	0.842	0.487	-0.672	0.994^**	0.998^**	-0.886
	崇化大梨 Chaongahu dali	0.976^**	0.831	0.970^**	0.941^*	0.937^*	1.000	0.929^*	0.785	0.489	—	-0.382
	丰水Fengshui	0.023	-0.510	0.991	-0.330	0.991	0.073	0.203	-1.000^**	-0.115	—	0.300

发育时期 Develop- mental period	品种 Cultivar	酚类物质Phenolics
发育时期 Develop- mental period	品种 Cultivar	熊果苷 Arbutin	没食子酸 Gallic acid	儿茶素 Catechin	绿原酸 Chlorogenic acid	咖啡酸 Caffeic acid	香草醛 Vanillin	表儿茶素 Epicatechin	对香豆酸 Coumaric acid	芥子酸 Sinapic acid	芦丁 Rutin	槲皮素 Quercetin
花后35 ~ 80 d From 35 to 80 days after anthesis	宝珠 Baozhu	0.795	0.873	0.887	0.863	0.846	0.650	0.584	0.608	0.494	0.844	0.823
	苹果梨Pingguo	0.736	0.873	0.909	0.837	0.885	0.827	0.690	0.552	0.897	0.878	0.742
	崇化大梨 Chaongahu dali	0.982^*	0.935	0.925	0.942	0.925	0.866	0.976^*	0.829	0.920	0.950	0.991^**
	丰水Fengshui	0.488	0.671	0.395	0.687	-0.125	0.710	0.957^*	0.735	0.547	0.455	0.617
花后95 d至果实成熟 From 95 days after anthesis to fruit ripening	宝珠 Baozhu	0.949^**	0.922^**	0.978^**	0.904^*	0.937^**	0.873^*	0.807	0.708	0.643	0.624	-0.238
	苹果梨Pingguo	0.910	0.534	0.754	0.993^**	0.995^**	0.842	0.487	-0.672	0.994^**	0.998^**	-0.886
	崇化大梨 Chaongahu dali	0.976^**	0.831	0.970^**	0.941^*	0.937^*	1.000	0.929^*	0.785	0.489	—	-0.382
	丰水Fengshui	0.023	-0.510	0.991	-0.330	0.991	0.073	0.203	-1.000^**	-0.115	—	0.300

品种 Cultivar	代谢酶 Metabolic enzyme	酚类物质 Phenolics
品种 Cultivar	代谢酶 Metabolic enzyme	熊果苷Arbutin	没食子酸Gallic acid	儿茶素Catechin	绿原酸Chlorogenic acid	咖啡酸Caffeic acid	香草醛Vanillin	表儿茶素Epicatechin	对香豆酸Coumaric acid	芥子酸Sinapic acid	芦丁Rutin	槲皮素Quercetin
宝珠 Baozhu	PPO	0.643^*	0.896^**	0.895^**	0.760^*	0.206	0.977^**	0.682^*	0.469	0.392	0.476	0.738^*
宝珠 Baozhu	PAL	0.947^**	0.945^**	0.764^*	0.977^**	-0.050	0.885^**	0.943^**	0.833^**	0.351	0.410	0.926^**
苹果梨Pingguoli	PPO	0.936^**	0.936^**	0.949^**	0.932^**	0.963^**	0.908^**	0.896^**	0.817^*	0.955^**	0.878^**	0.849^**
苹果梨Pingguoli	PAL	0.805^*	0.981^**	0.941^**	0.851^**	0.965^**	0.879^**	0.895^**	0.609	0.943^**	0.767^*	0.673
丰水Fengshui	PPO	0.801^*	0.918^**	0.884^**	0.956^**	0.808^*	0.521	0.299	0.953^**	0.915^**	0.753	0.845^*
丰水Fengshui	PAL	0.916^**	0.951^**	0.951^**	0.988^**	0.874^*	0.558	0.378	0.908^**	0.952^**	0.884^**	0.919^**
崇化大梨Chonghua Dali	PPO	0.863^**	0.990^**	0.984^**	0.946^**	0.989^**	0.902^**	0.894^**	0.968^**	0.909^**	0.958^**	0.842^**
崇化大梨Chonghua Dali	PAL	0.868^**	0.994^**	0.981^**	0.961^**	0.987^**	0.937^**	0.925^**	0.976^**	0.913^**	0.939^**	0.837^**

品种 Cultivar	代谢酶 Metabolic enzyme	酚类物质 Phenolics
品种 Cultivar	代谢酶 Metabolic enzyme	熊果苷Arbutin	没食子酸Gallic acid	儿茶素Catechin	绿原酸Chlorogenic acid	咖啡酸Caffeic acid	香草醛Vanillin	表儿茶素Epicatechin	对香豆酸Coumaric acid	芥子酸Sinapic acid	芦丁Rutin	槲皮素Quercetin
宝珠 Baozhu	PPO	0.643^*	0.896^**	0.895^**	0.760^*	0.206	0.977^**	0.682^*	0.469	0.392	0.476	0.738^*
宝珠 Baozhu	PAL	0.947^**	0.945^**	0.764^*	0.977^**	-0.050	0.885^**	0.943^**	0.833^**	0.351	0.410	0.926^**
苹果梨Pingguoli	PPO	0.936^**	0.936^**	0.949^**	0.932^**	0.963^**	0.908^**	0.896^**	0.817^*	0.955^**	0.878^**	0.849^**
苹果梨Pingguoli	PAL	0.805^*	0.981^**	0.941^**	0.851^**	0.965^**	0.879^**	0.895^**	0.609	0.943^**	0.767^*	0.673
丰水Fengshui	PPO	0.801^*	0.918^**	0.884^**	0.956^**	0.808^*	0.521	0.299	0.953^**	0.915^**	0.753	0.845^*
丰水Fengshui	PAL	0.916^**	0.951^**	0.951^**	0.988^**	0.874^*	0.558	0.378	0.908^**	0.952^**	0.884^**	0.919^**
崇化大梨Chonghua Dali	PPO	0.863^**	0.990^**	0.984^**	0.946^**	0.989^**	0.902^**	0.894^**	0.968^**	0.909^**	0.958^**	0.842^**
崇化大梨Chonghua Dali	PAL	0.868^**	0.994^**	0.981^**	0.961^**	0.987^**	0.937^**	0.925^**	0.976^**	0.913^**	0.939^**	0.837^**

Dynamic Changes of Browning Degree，Phenolics Contents and Related Enzyme Activities During Pear Fruit Development

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