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SEASONAL CHANGE IN BROWNING POTENTIAL OF AVOCADOS AS INFLUENCED BY LOW TEMPERATURE STORAGE.

Author(s) : BOWER J. P.

Summary

CHANGES IN THE ACTIVITY OF THE BROWNING ENZYME, POLYPHENOL OXIDASE (PPO), OF FRUIT ARE USED AS A PARAMETER. FRUIT WAS STORED FOR 30 DAYS AT 278.5 K (5.5 DEG C) RIPENED AT 294 K (21 DEG C), AND COMPARED WITH FRUIT RIPENED IMMEDIATELY AT 294 K, THE SAMPLES BEING COLLECTED AT 14 DAY INTERVALS BETWEEN THE END OF APRIL AND THE BEGINNING OF JULY. IN STORED FRUIT PPO ACTIVITY WAS MORE PREVALENT AT THE BEGINNING AND AT THE END OF THE SEASON, AND IT WAS SUGGESTED THAT LOW OXYGEN LEVELS COULD CONTRIBUTE TO THIS. G.R.S.

Details

  • Original title: SEASONAL CHANGE IN BROWNING POTENTIAL OF AVOCADOS AS INFLUENCED BY LOW TEMPERATURE STORAGE.
  • Record ID : 1987-1378
  • Languages: English
  • Publication date: 1986/04/14
  • Source: Source: Frigair '86, Pretoria
    vol. 3; n. 19; 8 p.; 3 tabl.; 8 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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