Effects of temprature on physio-biochemical changes of fresh-cut apple during storage

Objective and Method:The effect of storage temperature on the physic-biochemical changes in color, hardness, respiration rate, ethylene production, polyphenol oxidase (PPO) activity, peroxidase (POD) activity and phenylalanine ammonia lyase(PAL) activity of fresh-cut apple was determined at 5 and 10 ℃, respectively; Results:Wounding induced a series of biochemical reactions including enzymatic browning, softening, increasing in respiration rate, ethylene production, total phenolic content and the activity of PAL, PPO and POD. Compare with 10 ℃,5 ℃ can inhibit the negative changes markedly;Conclusion:It was important to maintain constant low temperature for keeping better quality of fresh-cut apple.