SharePolyphenol oxidase is induced by chilling and wounding in pineapple.
Author(s) : STEWART R. J., SAWYER B. J. B., BUCHELI C. S., et al.
Type of article: Article
Summary
Polyphenol oxidase (PPO) activity was found to be low in the leaves, roots, inflorescence tissues and developing and mature fruit of pineapple (Ananas comosus cv. Smooth Cayenne). In fruit affected by the chill-induced internal browning disorder known as black heart, PPO activity was 10-fold higher than in unaffected fruit, and there was a direct correlation between PPO activity and the severity of black heart symptoms.
Details
- Original title: Polyphenol oxidase is induced by chilling and wounding in pineapple.
- Record ID : 2002-2943
- Languages: English
- Source: Aust. J. Plant Physiol. - vol. 28 - n. 3
- Publication date: 2001
Links
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Indexing
- Themes: Fruit
- Keywords: Pineapple; Deterioration; Chilling; Enzyme; Development; Tropical fruit
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