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Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed 'Jonatored' apple.

Author(s) : ROCHA A. M. C. N., MORAIS A. M. M. B.

Type of article: Article

Summary

Controlled atmosphere storage inhibited the polyphenoloxidase (PPO) activity of apple cubes during storage. It seems that the higher the concentration of carbon dioxide in the storage atmosphere the higher inhibition of PPO and the lower browning achieved. At the substrate-enzyme levels investigated, the phenolic content, substrate level was the major factor determining darkening.

Details

  • Original title: Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed 'Jonatored' apple.
  • Record ID : 2002-1947
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 36 - n. 4
  • Publication date: 2001/07
  • Document available for consultation in the library of the IIR headquarters only.

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