Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures

Previous study indicates that kernel of areca nut is susceptible to enzymatic browning caused by phenolic oxidation, which involves the ingression of oxygen into interior tissue. However, the reason for permeation of oxygen into the interior of areca nut and its possible influencing factors (e.g., temperatures) are little known. In the present study, we set three storage temperatures (25, 10, and 5 degrees C) and investigated the effects on kernel browning and related physic-biochemical and tissue morphological changes. The results showed that the most severe kernel browning was observed in areca nut stored at 25 degrees C, followed by 5 degrees C. Comparatively, a slower browning development was found in areca nut stored at 10 degrees C. More serious kernel browning at 25 and 5 degrees C might be attributed to increased membrane permeability and aggravated tissue damage in view of morphological observations on pericarp, mesocarp, and kernel shell. Higher lignin content and phenylalanine ammonia-lyase activity were observed in mesocarp of areca nuts stored at 25 and 5 degrees C as compared to 10 degrees C, indicating that mesocarp lignification could facilitate the permeability of oxygen. Furthermore, the data showed that storage at 25 and 5 degrees C induced the higher polyphenol oxidase activity while accelerating the decline in total phenolic content in areca nut kernel, which could contribute to higher occurrence of enzymatic browning reaction compared to that at 10 degrees C. These results suggest that natural senescence at 25 degrees C and severe chilling stress at 5 degrees C could be influencing factors triggering the permeation of oxygen, leading to internal kernel browning in areca nut.

Automated summary

The study found that storage at different temperatures affects the browning of areca nut kernels, with more severe browning observed at 25 and 5 degrees Celsius possibly due to increased membrane permeability and tissue damage. Higher lignin content and phenylalanine ammonia-lyase activity in the mesocarp at 25 and 5 degrees Celsius suggest that mesocarp lignification could facilitate oxygen permeability. Additionally, higher polyphenol oxidase activity and accelerated decline in total phenolic content at 25 and 5 degrees Celsius may contribute to greater enzymatic browning compared to storage at 10 degrees Celsius.