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Characterisation of green aroma of raw mango (Mangifera indica L.)

✍ Scribed by Achyut S. Gholap; Chiranjib Bandyopadhyay

Publisher
John Wiley and Sons
Year
1977
Tongue
English
Weight
220 KB
Volume
28
Category
Article
ISSN
0022-5142

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Polyphenol oxidase (PPO) activity of Ðltered extract of ground mango kernel suspension (400 g litre~1) was studied spectrophotometrically at 420 nm using catechol as substrate. The enzyme was most active at pH 6Γ‰0 and 25Β‘C. Activity was reduced by 50% at pH values of 5Γ‰0 and 7Γ‰1, and also at tempera