Polyphenol oxidase activity and colour changes of peeled potato (cv. Monalisa) in vacuum

Diedrik Snoeck; Maria Filomena De Jesus Raposo; Alcina Maria Miranda Bernardo De Morais

doi:10.1504/IJPTI.2011.043329

Polyphenol oxidase activity and colour changes of peeled potato (cv. Monalisa) in vacuum

Diedrik Snoeck, Maria Filomena De Jesus Raposo, Alcina Maria Miranda Bernardo De Morais^*

^*Corresponding author for this work

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

6 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	233-242
Number of pages	10
Journal	International Journal of Postharvest Technology and Innovation
Volume	2
Issue number	3
DOIs	https://doi.org/10.1504/IJPTI.2011.043329
Publication status	Published - 1 Oct 2011

Keywords

Colour
Minimally processed
Peeled
Polyphenol oxidase
Postharvest technology
Potato
PPO
Refrigerated storage
Vacuum

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10.1504/IJPTI.2011.043329

http://hdl.handle.net/10400.14/6085

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title = "Polyphenol oxidase activity and colour changes of peeled potato (cv. Monalisa) in vacuum",

abstract = "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.",

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AU - De Jesus Raposo, Maria Filomena

AU - De Morais, Alcina Maria Miranda Bernardo

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N2 - 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.

AB - 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.

KW - Colour

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KW - Peeled

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KW - Postharvest technology

KW - Potato

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KW - Refrigerated storage

KW - Vacuum

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JF - International Journal of Postharvest Technology and Innovation

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ER -

Polyphenol oxidase activity and colour changes of peeled potato (cv. Monalisa) in vacuum

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Keywords

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