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Enzymic browning in green olives and its prevention
Author(s) -
BenShalom Noach,
Harel Eitan,
Mayer Alfred M.
Publication year - 1978
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740290415
Subject(s) - browning , catechol , chemistry , catechol oxidase , food science , enzyme , oxidase test , polyphenol oxidase , biochemistry , peroxidase
The browning of green olives, which results from mechanical injury, was followed by measuring the reflectance from the fruit surface at 545 nm. The process is enzymic, apparently catalysed by catechol oxidase. It could not be prevented by inhibitors of the enzyme or by reducing agents, due to the impermeability of the whole fruit to these compounds. Dipping the fruit in 0.4 % NaOH prevented the formation of brown spots following mechanical injury.