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ACC Oxidase in Papaya Sections After Heat Treatment
Author(s) -
CHAN HARVEY T.,
MAINDONALD JOHN M.,
LAIDLAW W.G.,
SELTENRICH M.
Publication year - 1996
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.1365-2621.1996.tb10956.x
Subject(s) - carica , chemistry , kinetics , oxidase test , horticulture , food science , enzyme , biochemistry , biology , physics , quantum mechanics
The effect of heat treatment on 1‐aminocyclopropane‐1‐carboxylate (ACC) oxidase in excised sections of papaya ( Carica papaya L). ‘Kapoho’ fruit immersed in hot water baths was analyzed as kinetics of a set of consecutive reactions. Treatments were at 23, 28, 33, and 38°C which would be encountered during initial treatments of whole fruits during heating to fruit‐center temperatures of 47°C and above. The response of ACC oxidase was considered as two consecutive reactions, one for production and one for degradation. Activation energies were compared to those reported at 43°C to 51°C. The implications of the analyses were confirmed by results for a whole‐fruit hot‐water dip.