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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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Inhibition of enzymatic browning in apples, pot...
- Author(s) : KAUR C., KAPOOR H. C.
- Date : 2000/05
- Languages : English
- Source: J. sci. ind. Res. - vol. 59 - n. 5
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Prévention du brunissement enzymatique des frui...
- Author(s) : PHILIPPON J.
- Date : 1999/11
- Languages : French
- Source: Rev. gén. Froid - vol. 88 - n. 998
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Browning inhibition of fresh cut 'Anjou', 'Bart...
- Author(s) : BUTA J. G., ABBOTT J. A.
- Date : 2000
- Languages : English
- Source: HortScience - vol. 35 - n. 6
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The inhibition of enzymatic browning in minimal...
- Author(s) : LAURILA E., KERVINEN R., AHVENAINEN R.
- Date : 1998/08
- Languages : English
- Source: Postharvest News Inf. - vol. 9 - n. 4
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Phenylalanine ammonia lyase inhibitors control ...
- Author(s) : PEISER G., LÓPEZ-GÁLVEZ G., CANTWELL M., SALTVEIT M. E.
- Date : 1998/10
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 14 - n. 2
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