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*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

6 Citações (Scopus)

Resumo

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.
Idioma originalEnglish
Páginas (de-até)233-242
Número de páginas10
RevistaInternational Journal of Postharvest Technology and Innovation
Volume2
Número de emissão3
DOIs
Estado da publicaçãoPublicado - 1 out. 2011

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