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Peroxidase and polyphenoloxidase activities in Papaya during postharvest ripening and after freezing-thawing.

Author(s) : CANO M. P., ANCOS B. de, LOBO G.

Type of article: Article

Summary

Fruit were frozen cryogenically and frozen slices were stored at -18 deg C. Peroxidase activity increased in pulp tissue up to the ripe stage, showing a maximum value after 7 days cold storage. Similarly, polyphenoloxidase activity showed an important increase (4 x initial value) on the same date. The quantity of extractable proteins was at a maximum after 15 days storage at 14 deg C. Freezing and frozen storage (-18 deg C) produced an increase of peroxidase activity while polyphenoloxidase activity was only slightly affected.

Details

  • Original title: Peroxidase and polyphenoloxidase activities in Papaya during postharvest ripening and after freezing-thawing.
  • Record ID : 1996-2930
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 4
  • Publication date: 1995/07
  • Document available for consultation in the library of the IIR headquarters only.

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