Enzymatic browning and biochemical alterations in black spots of pineapple [Ananas comosus (L.) Merr.]

Avallone Sylvie, Guiraud Joseph-Pierre, Brillouet Jean-Marc, Teisson Claude. 2003. Enzymatic browning and biochemical alterations in black spots of pineapple [Ananas comosus (L.) Merr.]. Current Microbiology, 47 (2) : pp. 113-118.

Journal article ; Article de revue à facteur d'impact
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Abstract : Penicillium funiculosum Thom. was consistently isolated from pineapple-infected fruitlet (black spots). Polyphenol oxidase, peroxidase, and lacease activities were determined in extracts from contiguous and infected fruitlets. Healthy fruitlets showed a rather high level of polyphenol oxidase (optimum pH 7.0), and this activity was tremendously increased (X 10) in contiguous infected fruitlets. Furthermore, infected fruitlets also exhibited laccase activity (optimum pH 4.0), while peroxidase was rather constant in both fruitlets. Browning reactions were attributed to qualitative and quantitative modifications of the enzymatic equipment (polyphenol oxidase and lacease) (p<0.0001). In infected fruiltets, sucrose and L-malic acid were present at significantly lower amounts than in healthy ones, likely owing to fungal metabolism (p<0.0001), whereas cell wall material was three times higher, which could be viewed as a defense mechanism to limit expansion of the mycelium. (Résumé d'auteur)

Classification Agris : Q03 - Food contamination and toxicology
Q02 - Food processing and preservation

Auteurs et affiliations

  • Avallone Sylvie, ENSIA (FRA)
  • Guiraud Joseph-Pierre, UM2 (FRA)
  • Brillouet Jean-Marc, CIRAD-FLHOR-ARF (FRA)
  • Teisson Claude, CIRAD-FLHOR-BPA (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (

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