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

• Type: Article in International Scientific Journal
• Date: 2001

Authors

Rocha, Ada (Author) FCNAUP; Morais, AMMB (Author) Other

Journal

Title: International Journal of Food Science and Technology

Vol. 36 No. 4

Pages: 425-432

ISSN: 0950-5423

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 37 Citations

Scopus - 40 Citations

Other information

Authenticus ID: P-000-VYP

DOI: 10.1046/j.1365-2621.2001.00475.x

Abstract (EN): The effects of the storage atmosphere composition (2% O-2 + 4% CO2; 2% O-2 + 8% CO2; 2% O-2 + 12% CO2) on polyphenoloxidase activity and phenolic content of the 'Jonagored' apple variety during cold storage was evaluated, and the relationship with enzymatic browning investigated. 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8