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The paper states that polyphenol oxidase (PPO) production, following mechanical injuries, is mainly responsible of browning of apples, by mixing with phenols, leading to quinones. Several treatments can inhibit PPO, among them: bisulphite, ascorbic acid, proteinases, honey, and so on.
Details
- Original title: Alternative inhibition of enzymatic browning of apple slices.
- Record ID : 2001-1424
- Languages: English
- Source: Agri-food quality II: quality management of fruits and vegetables.
- Publication date: 1998/04/22
- Document available for consultation in the library of the IIR headquarters only.
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REVERSIBILITY OF ENZYMIC BROWNING OF FROZEN FRU...
- Author(s) : ROUET MAYER M. A., RALAMBOSA J., PHILIPPON J.
- Date : 1989/07/09
- Languages : English
- Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
- Formats : PDF
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TRANCHES DE POMMES CONSERVEES A 277 K (4 DEG C)...
- Author(s) : PHILI PPON J., ROUET-MAYER M. A., DERENS E.
- Date : 1989/07/09
- Languages : French
- Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
- Formats : PDF
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The effects of ReTain (AVG) on the postharvest ...
- Author(s) : JOBLING J., MORRIS S. C., RATH A. C.
- Date : 2003/10/01
- Languages : English
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EFFECTS OF FREEZING PRESERVATION ON POLYPHENOLO...
- Author(s) : MARIN M. A., CANO M. P.
- Date : 1991/08/10
- Languages : English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Formats : PDF
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Osmotic concentration at 5 and 25 deg C of pear...
- Author(s) : GARROTE R. L., SILVA E. R., BERTONE R. A.
- Date : 1992/09/07
- Languages : English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Formats : PDF
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