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The Effects of High Pressure Processing, Browning Additives, and Storage Period on the Inactivation of Polyphenol Oxidase in Nine Varieties of Pawpaw (Asimina Triloba L.) Pulp

Zhang, Lin ,
http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1462352198

Abstract Details

2016, Master of Science (MS), Ohio University, Food and Nutrition Sciences (Health Sciences and Professions).
This study measured and compared the effects of high pressure processing (HPP), browning inhibitors (pasteurization, ascorbic acid, and steviosides), storage time (0 day, 15 days, 30 days, and 45 days at 4 °C, and fruit variety (Belle, Mitchell, PA-Golden, Pickle, Seedling, Sunflower, Shenandoah, SAB OL, Wilson) on the polyphenol oxidase (PPO) activity and the color of pulp of pawpaw fruit. In a related experiment, a descriptive sensory analysis was conducted using trained sensory panelists to determine the influence of the treatments on the sensory attributes of a single variety pawpaw Shenandoah. There were differences observed between the nine pawpaw varieties studied. These varieties were ranked in sequence according to the PPO activity in the untreated samples as Seedling, Mitchell, Sunflower, Shenandoah, Wilson, PA-Golden, Pickle, SAB OL, and Belle. HPP significantly decreased the PPO activity in all of the varieties except for Belle and Pickle. The browning inhibitors significantly inhibited PPO activity except that ascorbic acid and steviosides increased PPO activity in SAB OL and Shenandoah samples and pasteurization did not affect PPO activity in Mitchell and increased PPO 4 activity in Shenandoah. A general decreasing trend of PPO activity was detected along with the 45 days of storage period among all the HPP treated varieties. Samples processed by HPP exhibited a darker, redder, and less yellow color, which is equivalent to more browning development. Because HPP is an excellent treatment for PPO inactivation but may cause undesirable browning of the pawpaw pulp, its commercialization potential is moderate but could be improved in combination with an effective browning inhibitor. Ascorbic acid, steviosides, and pasteurization all inhibited PPO activity. Ascorbic acid preserved the bright, less red, and yellow color of the fruits; therefore, its commercialization potential is high. Steviosides and pasteurization inhibited PPO activity but the pulps treated with steviosides exhibited increased redness and pasteurization led to darker and less yellow color change of the pulp. Hence, the commercialization potential of steviosides and pasteurization is medium. Data from the descriptive sensory analysis revealed that HPP and pasteurization altered the color of the samples, with HPP promoting browning and pasteurization inhibiting browning. The samples treated with steviosides had a sweeter and more bitter taste than the untreated control. Among the treated samples, these findings suggest that ascorbic acid performed the best among the selected treatments to maintain the color and taste of Shenandoah pawpaw pulp. Overall, ascorbic acid treatment had the highest commercial potential for pawpaw browning inhibition. The results of this study are expected to be useful to the food industry when selecting proper methods to prevent pawpaw or Annonaceae fruit browning, especially.
Robert Brannan (Advisor)
Darlene Berryman (Committee Member)
Diana Schwerha (Committee Member)
130 p.
Food Science; Nutrition
Pawpaw; browning; polyphenol oxidase; high pressure processing; pasteurization; ascorbic acid; steviosides; storage; variety; descriptive sensory analysis

Recommended Citations

Citations

  • Zhang, , L. (2016). The Effects of High Pressure Processing, Browning Additives, and Storage Period on the Inactivation of Polyphenol Oxidase in Nine Varieties of Pawpaw (Asimina Triloba L.) Pulp [Master's thesis, Ohio University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1462352198

    APA Style (7th edition)

  • Zhang, , Lin . The Effects of High Pressure Processing, Browning Additives, and Storage Period on the Inactivation of Polyphenol Oxidase in Nine Varieties of Pawpaw (Asimina Triloba L.) Pulp. 2016. Ohio University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1462352198.

    MLA Style (8th edition)

  • Zhang, , Lin . "The Effects of High Pressure Processing, Browning Additives, and Storage Period on the Inactivation of Polyphenol Oxidase in Nine Varieties of Pawpaw (Asimina Triloba L.) Pulp." Master's thesis, Ohio University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1462352198

    Chicago Manual of Style (17th edition)

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This open access ETD is published by Ohio University and OhioLINK.