Search results for " polyphenol oxidase"
showing 4 items of 4 documents
Effetti dell’essiccamento sull’attività polifenolossidasica e pattern antiossidante di pomodoro ciliegino(Effects of drying process on polyphenol oxi…
2010
EFFECT OF PASSIVE ATMOSPHERE AND CHEMICAL TREATMENT ON FRESH CUT OF WHITE-FLESH PEACH CULTIVAR 'SETTEMBRINA DI BIVONA'
2015
Peach germplasm in Italy includes white- and yellow-flesh peaches, all of them characterized by a persistent aroma and an excellent flavor. However, their behavior, in terms of postharvest maintenance and suitability for minimal processing, has never been investigated. The aim of this study was to investigate the effects of passive atmosphere and chemical treatment, with 2% ascorbic acid and 1% calcium lactate, in order to prevent fruit browning and to maintain the quality of fresh cut slices of the white-flesh peach cultivar ‘Settembrina di Bivona’. To achieve a passive atmosphere condition, approximately 150 g of peach fruit slices were placed in rigid bi-oriented polystyrene bags and sto…
DEGRADATIVE ENZYMATIC ACTIVITIES IN FRESH-CUT BLOOD ORANGE SLICES DURING CHILLED STORED
2009
Summary Blood-orange fruits are suitable to fresh-cut fruit production because of their chemical compositions. Nevertheless, the main limitation of using freshly cut oranges is their susceptibility to juiciness loss and ascorbic acid degradation because of enzymatic alterations. The aim of this work is: to identify some of the enzymes causing the qualitative decay in blood-orange slices during 15 days of chilled storage (at 4 ± 0.5 °C and 85% RH); to investigate the susceptibility to the previous alterations of five blood-orange clones (Moro nucellare, Sanguinello nucellare, Tarocco arcimusa, Tarocco gallo and Tarocco meli) to select the most suitable one for fresh-cut production. The enzym…
SALINITY EFFECTS ON ENZYMATIC BROWNING AND ANTIOXIDANT CAPACITY OF FRESH-CUT BABY ROMAINE LETTUCE (LACTUCA SATIVA L. CV. DUENDE)
2010
Abstract Enzymatic browning is a main problem encountered in minimal processing and further storage of leafy vegetables, leading to shorter shelf-life of products. Changes in the two oxidative activities, polyphenol oxidase (PPO) and peroxidase (POD), as well as in total phenolic content, colour parameters and antioxidant capacity (assayed with ORAC method), were monitored during 10 days of storage at 4 °C of minimally processed baby Romaine lettuce ( Lactuca sativa L. cv. Duende) cultivated under three different salinity conditions (2.8, 3.8 and 4.8 dS m −1 ), in order to determine the most suitable condition for further processing. Increasing levels of salinity reduced both oxidases activ…