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INHIBITION of APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC ACID, CITRIC ACID and SODIUM CHLORIDE
Author(s) -
PIZZOCARO FRANCESCO,
TORREGGIANI DANILA,
GILARDI GIANLUCA
Publication year - 1993
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1993.tb00223.x
Subject(s) - ascorbic acid , citric acid , chemistry , sodium , food science , sodium citrate , chloride , nuclear chemistry , organic chemistry , medicine , pathology
The inhibiting effect of ascorbic acid, citric acid and sodium chloride on Polyphenoloxidase (PPO) of Golden Delicious apple cubes was studied. Dipping in ascorbic acid (0.2‐10 g/L range) and in NaCl (0.2‐1 g/L range) solutions for 5 min increases the PPO activity. Citric acid solutions (0.2‐10 g/L range) have little or no inhibition of PPO. A 90‐100% PPO inhibition was obtained with a 5 min dip in mixtures of ascorbic acid and citric acid (10 + 2 g/L), and of ascorbic acid and sodium chloride (10 + 0.5 g/L).