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Polyphenol oxidase and peroxideas expression in four pineapple varieties (Ananas comosus L.) after a chilling injury

Raimbault A.K., Marie Alphonsine P.A., Horry J.P., Romuald K., Soler A.. 2011. Journal of Agricultural and Food Chemistry, 59 (1) : p. 342-348.

Pineapple internal browning (IB) is a chilling injury that produces enzymatic browning associated with flesh translucency. Pineapple biodiversity allowed the investigation of how polyphenol oxidase (PPO) and peroxidase (POD) activities with their different isoforms are involved in the IB mechanism. Fruits of four varieties that expressed IB symptoms differently, Smooth Cayenne (SCay) and the hybrids MD2, Flhoran 41 (Flh 41), and Flhoran 53 (Flh 53), were stressed by cold. The susceptible varieties showed classical brown spots but different patterns of IB, whereas MD2 and controls showed no IB. Enzymatic activities were measured on fruit protein extracts and PPO and POD isoforms separated on mini-gels (PhastSystem). Only PPO activity was significantly enhanced in the presence of IB. Up to six PPO isoforms were identified in the susceptible varieties. PPO was barely detectable in the nonsusceptible variety MD2 and in controls. The number of PPO isoforms and the total PPO activity after chilling are varietal characteristics. (Résumé d'auteur)

Mots-clés : expression des gènes; catéchol oxydase; péroxydase; activité enzymatique; brunissement enzymatique; technologie après récolte; stockage au froid; ananas comosus; ananas (fruits); martinique

Thématique : Traitement et conservation des produits alimentaires; Génétique et amélioration des plantes; Physiologie végétale : croissance et développement

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