Abstract: The phenolics content and some related oxidase activities were determined between healthy and browning spot fruits with bagging in Huangguan pears,the results indicated that there were higher phenolics content and activities of POD and PPO,but not significant difference on SOD activity of peel and flesh in serious peel browning fruits than those in healthy ones,and meanwhile,the content of phenolics and activities of POD,PPO and SOD were higher in browning spot zone than those healthy one.After the application of spraying to the fruit surface with 1% CaCl₂,0.1 mmol/L CPZ,0.1 mmol/L TFP,0.5 mmol/L SO and 0.05 mmol/L EB,the content of phenolics was not obviously affected by all treatments,but the peel browning spot was stimulated only by EB,and more,the PPO activity was decreased by CaCl₂,but increased by SO,EB and TFP,as well as was slightly influenced by CPZ.These showed that the occurrence of peel browning was closely related to the marked rise of PPO activity,and Ca²⁺-CaM system and Ca²⁺-ATPase might be involved in this browning process.

Key words: Huangguan pear, Peel, Browning spot, Phenolics substance, Oxidase, Calcium

CLC Number: 

• S661