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CHARACTERISTICS OF POLYPHENOLOXIDASE RELATED TO BROWNING IN CLING PEACHES

✍ Scribed by B. S. LUH; BULAN PHITHAKPOL

Book ID
108799923
Publisher
Institute of Food Technologists
Year
1972
Tongue
English
Weight
586 KB
Volume
37
Category
Article
ISSN
0022-1147

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✍ M.Y. COSETENG; C.Y. LEE πŸ“‚ Article πŸ“… 1987 πŸ› Institute of Food Technologists 🌐 English βš– 634 KB

Polyphenoloxidase (PPO) activity and polyphenol concentrations decreased during maturation and remained relatively constant during cold storage. However, there was no set pattern of changes in degree of browning during maturation and cold storage. Not all cultivars showed the same relationship betwe