Enzymatic activity and metabolism of fresh-cut fruit as a function of ripening degree

Abstract

The aim of this work was to evaluate the influence of the ripening stage on three fresh-cut fruit (apple, kiwifruit and melon) in terms of quality and tissue metabolism, during accelerated storage (AS) in controlled conditions. For this purpose, two different ripening stages were selected for each fruit. At each ripening stage the fruits were peeled and cut into 10 mm thick slices and stored at 10°C, RH 90%, for 24 hour for apples and 4 days for kiwifruit and melon. During storage, samples were monitored for the main quality indexes and the activity of the main degradative enzymes (polyphenoloxidase, peroxidase and pectinesterase). Production of the endogenous metabolic heat was also monitored using isothermal calorimetry. Results showed that, whether for melon and kiwifruit marked differences were found in the evolution of the parameters considered during storage and in relation to their ripening degree, apple quality and metabolic characteristics proved to be less affected by the ripening degree during storage.

Keywords

• fresh-cut fruit
• wounding response
• ripening degree
• enzymatic activity
• tissue metabolism