Analysis of enzymes and phenolic metabolites which affecting the anti-browning property of ‘Shannongsu’ pear

Browning is an important factor affecting the quality of fresh-cut pear (Pyrus × bretschneideri) fruit. It is important for improving fruit quality and genetic improvement to reveal the regulation mechanism of fruit browning. ‘Shannongsu’ pear is a new cultivar with excellent fresh quality especially anti-browning properties, which is an ideal material for browning study. Compared with its paternal parent ‘Dangshansu’ pear, which is sensitive to browning, changes in browning-related enzyme activities and gene expression within 0–6 h after cutting indicated that the higher activities and gene expression of peroxidase and catalase, may contribute to the higher anti-browning property of ‘Shannongsu’. Metabolome analysis of fruit sampled 0 and 6 h after cutting revealed that the oxidizable compounds showing the largest fold-change before and after flesh browning were ascorbic acid and flavonoids in ‘Shannongsu’, and chlorogenic acid and its isomers in ‘Dangshansu’, suggesting that the difference in browning may be due to differences in the type and content of compounds involved in oxidation–reduction reactions. This study preliminarily researched the reasons of anti-browning of ‘Shannongsu’ pear, and provided a theoretical basis for preventing browning during pear processing and breeding pear cultivars with resistance to browning. •PPO may not be the main factor causing browning difference of different pear varieties.•The higher browning resistance of ‘Shannongsu’ pear may be related to its higher POD and CAT activities.•The consumption of ascorbic acid in the browning process of pear flesh may affect the final browning degree.•The type and content of phenolic substances could affect the browning rate and degree of pear flesh.