Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed 'Jonagored' apple

A. M.C.N. Rocha; Alcina M.M.B. Morais

doi:10.1046/j.1365-2621.2001.00475.x

Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed 'Jonagored' apple

A. M.C.N. Rocha
, Alcina M.M.B. Morais^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

43 Citations (Scopus)

Abstract

The effects of the storage atmosphere composition (2% O₂ + 4% CO₂; 2% O₂ + 8% CO₂; 2% O₂ + 12% CO₂) on polyphenoloxidase activity and phenolic content of the 'Jonagored' apple variety during cold storage was evaluated, and the relationship with enzymatic browning investigated. Controlled atmosphere storage inhibited the polyphenoloxidase (PPO) activity of apple cubes during storage. It seems that the higher the concentration of carbon dioxide in the storage atmosphere the higher inhibition of PPO and the lower browning achieved. At the substrate-enzyme levels investigated, the phenolic content, substrate level was the major factor determining darkening.

Original language	English
Pages (from-to)	425-432
Number of pages	8
Journal	International Journal of Food Science & Technology
Volume	36
Issue number	4
DOIs	https://doi.org/10.1046/j.1365-2621.2001.00475.x
Publication status	Published - 1 Dec 2001

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 9 Industry, Innovation, and Infrastructure

Keywords

Apple
Malus pumila
Phenolic content

Access to Document

10.1046/j.1365-2621.2001.00475.x

http://hdl.handle.net/10400.14/6877

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title = "Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed 'Jonagored' apple",

abstract = "The effects of the storage atmosphere composition (2\% O2 + 4\% CO2; 2\% O2 + 8\% CO2; 2\% O2 + 12\% CO2) on polyphenoloxidase activity and phenolic content of the 'Jonagored' apple variety during cold storage was evaluated, and the relationship with enzymatic browning investigated. Controlled atmosphere storage inhibited the polyphenoloxidase (PPO) activity of apple cubes during storage. It seems that the higher the concentration of carbon dioxide in the storage atmosphere the higher inhibition of PPO and the lower browning achieved. At the substrate-enzyme levels investigated, the phenolic content, substrate level was the major factor determining darkening.",

keywords = "Apple, Malus pumila, Phenolic content",

author = "Rocha, \{A. M.C.N.\} and Morais, \{Alcina M.M.B.\}",

year = "2001",

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doi = "10.1046/j.1365-2621.2001.00475.x",

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T1 - Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed 'Jonagored' apple

AU - Rocha, A. M.C.N.

AU - Morais, Alcina M.M.B.

PY - 2001/12/1

Y1 - 2001/12/1

N2 - The effects of the storage atmosphere composition (2% O2 + 4% CO2; 2% O2 + 8% CO2; 2% O2 + 12% CO2) on polyphenoloxidase activity and phenolic content of the 'Jonagored' apple variety during cold storage was evaluated, and the relationship with enzymatic browning investigated. Controlled atmosphere storage inhibited the polyphenoloxidase (PPO) activity of apple cubes during storage. It seems that the higher the concentration of carbon dioxide in the storage atmosphere the higher inhibition of PPO and the lower browning achieved. At the substrate-enzyme levels investigated, the phenolic content, substrate level was the major factor determining darkening.

AB - The effects of the storage atmosphere composition (2% O2 + 4% CO2; 2% O2 + 8% CO2; 2% O2 + 12% CO2) on polyphenoloxidase activity and phenolic content of the 'Jonagored' apple variety during cold storage was evaluated, and the relationship with enzymatic browning investigated. Controlled atmosphere storage inhibited the polyphenoloxidase (PPO) activity of apple cubes during storage. It seems that the higher the concentration of carbon dioxide in the storage atmosphere the higher inhibition of PPO and the lower browning achieved. At the substrate-enzyme levels investigated, the phenolic content, substrate level was the major factor determining darkening.

KW - Apple

KW - Malus pumila

KW - Phenolic content

UR - https://www.scopus.com/pages/publications/0035531435

U2 - 10.1046/j.1365-2621.2001.00475.x

DO - 10.1046/j.1365-2621.2001.00475.x

M3 - Article

AN - SCOPUS:0035531435

SN - 0950-5423

VL - 36

SP - 425

EP - 432

JO - International Journal of Food Science & Technology

JF - International Journal of Food Science & Technology

IS - 4

ER -

Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed 'Jonagored' apple

Abstract

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Keywords

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