Comparative effect of heat, S0(2) and ascorbic acid on polyphenol oxidase and peroxidase activities of some fruits and vegetables

Authors

  • J.N. Nogueira Universidade de São Paulo; E.S.A. Luiz de Queiroz; Departamento de Tecnologia Rural
  • E. Silva UNESP; FCF; Departamento de Alimentos e Nutrição

DOI:

https://doi.org/10.1590/S0071-12761989000200011

Keywords:

Enzyme inactivation, fruits, vegetables, polyphenol oxidase, peroxidase

Abstract

The objective of this work was to study the comparative effect of heat, S0(2) and ascorbic acid treatments on polyphenol oxidase and peroxidase activities, aiming to select the best method to control the enzymatic browning for each of the fruits and vegetables studied. The results showed that for banana, peach, apple, carrot, cauli-flower and heart-of-palm, heat was the best inactivating method of the enzyme system responsible for browning. S0(2) was more efficient for pear, whereas ascorbic acid was considered the best inhibitor for fig and potato.

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Published

1989-01-01

Issue

Vol. 46 No. 2 (1989)

Section

Articles

How to Cite

Nogueira, J., & Silva, E. (1989). Comparative effect of heat, S0(2) and ascorbic acid on polyphenol oxidase and peroxidase activities of some fruits and vegetables . Anais Da Escola Superior De Agricultura Luiz De Queiroz, 46(2), 453-471. https://doi.org/10.1590/S0071-12761989000200011