Polyphenol oxidase activity and colour changes of peeled potato (cv. Monalisa) in vacuum | Zendy

Diedrik Snoeck | Zendy; Maria Filomena de Jesus Raposo | Zendy; Alcina M. M. B. Morais | Zendy

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Polyphenol oxidase activity and colour changes of peeled potato (cv. Monalisa) in vacuum

Author(s) -

Diedrik Snoeck,

Maria Filomena de Jesus Raposo,

Alcina M. M. B. Morais

Publication year - 2011

Publication title -

international journal of postharvest technology and innovation

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.103

H-Index - 12

eISSN - 1744-7569

pISSN - 1744-7550

DOI - 10.1504/ijpti.2011.043329

Subject(s) - browning , polyphenol oxidase , food science , limiting , shelf life , polyphenol , enzyme , chemistry , catechol oxidase , enzyme assay , biochemistry , botany , biology , antioxidant , mechanical engineering , peroxidase , engineering

Minimal processing of vegetables has some undesirable physiological consequences. The shelf life of peeled raw potatoes is limited by the onset of enzymatic browning at the cut surfaces. It is generally accepted that polyphenol oxidase (PPO) is the enzyme mainly responsible for this type of browning. This work aimed to study the effect of vacuum storage at 4°C on the colour, which is the main parameter limiting the shelf life of potato (cv. Monalisa). PPO activity was evaluated as well with the aim to investigate the relation with colour changes.

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