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Peroxidase and Polyphenoloxidase Activities in Papaya During Postharvest Ripening and After Freezing/Thawing
Author(s) -
CANO M. PILAR,
ANCOS BEGON̄A,
LOBO GLORIA
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06236.x
Subject(s) - point of delivery , postharvest , ripening , chemistry , peroxidase , congelation , food science , cold storage , pulp (tooth) , warehouse , horticulture , botany , biology , biochemistry , enzyme , medicine , physics , pathology , marketing , business , thermodynamics
Changes in peroxidase (POD) and polyphenoloxidase (PPO) activities of papaya ( Caricu papava ), cv Sunrise, during ripening, freezing and short frozen storage were studied. Fruits were stored at 14°C and 85 90 % RH until maturity for processing was reached (about 21 days). Fruit were frozen cryogenically and frozen slices were stored at — 18°C. POD activity increased in pulp tissue up to the ripe stage, showing a maximum value after 7 days cold storage. Similarly, PPO activity showed an important increase (4 × initial value) on the same date. The quantity of extractable proteins was at a maximum after 15 days storage at 14°C. Freezing and frozen storage (‐18°C) produced an increase of POD activity while EPO activity was only slightly affected.