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Peroxidase and polyphenoloxidase activities in papaya fruit during post-harvest ripening and after freezing/thawing

AuthorsCano, M. Pilar ; Ancos, Begoña de ; Lobo, M. Gloria
Issue Date1995
CitationJournal of Food Science 60: 815- 820 (1995)
AbstractChanges in peroxidase (POD) and polyphenoloxidase (PPO) activities of papaya (Caricu papava), cv Sunrise, during ripening, freezing and short frozen storage were studied. Fruits were stored at 14°C and 85 90 % RH until maturity for processing was reached (about 21 days). Fruit were frozen cryogenically and frozen slices were stored at — 18°C. POD activity increased in pulp tissue up to the ripe stage, showing a maximum value after 7 days cold storage. Similarly, PPO activity showed an important increase (4 × initial value) on the same date. The quantity of extractable proteins was at a maximum after 15 days storage at 14°C. Freezing and frozen storage (-18°C) produced an increase of POD activity while EPO activity was only slightly affected.
Identifiersissn: 0022-1147
Appears in Collections:(IF) Artículos
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