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 journalArticlepeer-review

5 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 languageEnglish
Pages (from-to)233-242
Number of pages10
JournalInternational Journal of Postharvest Technology and Innovation
Volume2
Issue number3
DOIs
Publication statusPublished - 1 Oct 2011

Keywords

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

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