Saltar para:
Logótipo
Comuta visibilidade da coluna esquerda
Você está em: Início > Publicações > Visualização > Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed 'Jonagored' apple

Publicações

Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed 'Jonagored' apple

Título
Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed 'Jonagored' apple
Tipo
Artigo em Revista Científica Internacional
Ano
2002
Autores
Rocha, Ada
(Autor)
FCNAUP
Morais, AMMB
(Autor)
Outra
A pessoa não pertence à instituição. A pessoa não pertence à instituição. A pessoa não pertence à instituição. Ver página do Authenticus Sem ORCID
Revista
Vol. 82 1
Páginas: 120-126
ISSN: 0022-5142
Editora: Wiley-Blackwell
Outras Informações
ID Authenticus: P-000-RHA
Abstract (EN): Phenolic content, polyphenoloxidase (PPO) activity and browning have been reported by different authors to vary in different ways, depending on cultivar, picking maturity, storage conditions, etc. Numerous authors have attempted to correlate browning results with the phenolic content and/or enzymatic activity of apples, but data published in the literature are divergent as to which of the two factors, ie the enzyme or the substrate, plays the decisive role in the overall phenomenon of enzymatic browning. The aim of this work was to follow the PPO activity and phenolic content of minimally processed apple (cv Jonagored') during cold storage and to establish a potential relationship with enzymatic browning. Increasing storage time of minimally processed apple seemed to result in an increase in PPO activity. No changes (P > 0.05) in total phenolic content were observed during storage. Colour degradation of apple cubes, as indicated by changes in colour parameters, was found to be highly correlated with PPO activity. Browning of Jonagored' apple cubes during storage was found to be moderately correlated with PPO activity. No correlation was found between the browning index and the total phenolic content. (C) 2001 Society of Chemical Industry.
Idioma: Inglês
Tipo (Avaliação Docente): Científica
Nº de páginas: 7
Documentos
Não foi encontrado nenhum documento associado à publicação.
Publicações Relacionadas

Dos mesmos autores

Shelf-life of chilled cut orange determined by sensory quality (1995)
Artigo em Revista Científica Internacional
Rocha, Ada; Brochado, CM; Kirby, R; Morais, AMMB
Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes (2003)
Artigo em Revista Científica Internacional
Rocha, Ada; Morais, AMMB
Quality of grated carrot (var. Nantes) packed under vacuum (2007)
Artigo em Revista Científica Internacional
Rocha, Ada; Ferreira, JFFC; Silva, AMM; Almeida, GN; Morais, AMMB
Quality of grated carrot (var. Nantes) packed under vacuum (2007)
Artigo em Revista Científica Internacional
Rocha, Ada; Ferreira, JFFC; Silva, AMM; Almeida, GN; Morais, AMMB
Quality of grated carrot (var. Nantes) packed under vacuum (2007)
Artigo em Revista Científica Internacional
Rocha, Ada; Ferreira, JFFC; Silva, AMM; Almeida, GN; Morais, AMMB

Ver todas (15)

Da mesma revista

25 years of European Union (EU) quality schemes for agricultural products and foodstuffs across EU Member States (2018)
Outra Publicação em Revista Científica Internacional
Albuquerque, TG; Beatriz B P P Oliveira; Costa, HS
1,3-Dimethoxybenzene, a newly identified component of port wine (2002)
Artigo em Revista Científica Internacional
Rogerson, FSS; Azevedo, Z; Fortunato, N; Victor de Freitas
Unlocking the nutraceutical potential of Corylus avellana L. shells: microwave-assisted extraction of phytochemicals with antiradical and anti-diabetic properties (2024)
Artigo em Revista Científica Internacional
Maccarronello, AE; Cardullo, N; Silva, AM; Di Francesco, A; Paulo Costa; Rodrigues, F; Muccilli, V
The influence of various phenolic compounds on scavenging activity assessed by an enzymatic method (1999)
Artigo em Revista Científica Internacional
de Gaulejac, NSC; Vivas, N; Victor de Freitas; Bourgeois, G
The effect of cellulose crystallinity on the in vitro digestibility and fermentation kinetics of meadow hay and barley, wheat and rice straws (2003)
Artigo em Revista Científica Internacional
Rodrigues, MAM; Cone, JW; van Gelder, AH; Sequeira, JC; Antonio J M Fonseca; Ferreira, LMM; Sequeira, CA

Ver todas (57)

Recomendar Página Voltar ao Topo
Copyright 1996-2025 © Faculdade de Direito da Universidade do Porto  I Termos e Condições  I Acessibilidade  I Índice A-Z
Página gerada em: 2025-07-24 às 16:54:49 | Política de Privacidade | Política de Proteção de Dados Pessoais | Denúncias