Polyphenol oxidase activity and browning of three avocado varieties
โ Scribed by Varda Kahn
- Publisher
- John Wiley and Sons
- Year
- 1975
- Tongue
- English
- Weight
- 364 KB
- Volume
- 26
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
Postharvest browning of lychee fruits is investigated in relation to anthocyanins, polyphenol oxidase (PPO) and phenols, using a puriยฎed PPO, anthocyanin extract and phenolic extract. Lychee PPO cannot oxidise the degradation of anthocyanins, but the presence of phenolic extract stimulates pigment d
## Abstract Modified atmosphere packaging was used to prevent browning of minimally processed Conference pears, thus extending their shelfโlife. Colour changes as well as PPO activity were strongly influenced by the package headspace gas composition, which was determined by the packaging conditions