Minimal processing of vegetables has some undesirable physiological consequences. The shelf life of peeled raw potatoes is limited by the onset of enzymatic browning at the cut surfaces. It is generally accepted that polyphenol oxidase (PPO) is the enzyme mainly responsible for this type of browning. This work aimed to study the effect of vacuum storage at 4°C on the colour, which is the main parameter limiting the shelf life of potato (cv. Monalisa). PPO activity was evaluated as well with the aim to investigate the relation with colour changes.
|Number of pages||10|
|Journal||International Journal of Postharvest Technology and Innovation|
|Publication status||Published - 1 Oct 2011|
- Minimally processed
- Polyphenol oxidase
- Postharvest technology
- Refrigerated storage