The Relationship among Flesh Browning, Membrane Permeability, and Fatty Acid Composition in Fuyu Persimmon Fruits

단감 과실의 과육 갈변과 세포막 투과성 및 지방산 조성 변화의 관계

The cell membrane properties in relation to flesh browning of Fuyu persimmon fruits during CA storage were studied. Compared to intact fruits, the flesh tissue of browned fruits showed higher rate of electrolyte leakage, indicating incresed membrane permeability. It could be assumed that the increased membrane permeability results in 1eakage of phenolic compounds from vacuole and their oxidation by contacting with PPO, inducing finally the development of flesh browning. In addition, lower content of fatty acids and higher saturation rate of them were found in browned fruits. In conculusion, it was suggested that the inhibited fatty acid metabolism and fatty acid saturation during CA storage cause membrane Permeability to increase.