Polyphenoloxidase activity, polyphenols concentration and browning intensity during soursop (Annona muricata, L.) maturation

Values for polyphenoloxidase (PPO), total phenols and ascorbic acid, browning intensity and pH in soursops (Annona muricata, L.) decreased during maturation. Optimum pH was 7.5 (fully developed immature, mature unripe and ripe fruits) or 7.0 (fully ripe fruits). High correlation was found between PP...

Full description

Saved in:
Bibliographic Details
Published inJournal of food science Vol. 59; no. 5
Main Authors Lima de Oliviera, S. (Federal Univ. of Alagoas, Maceio, AL.), Barbosa Guerra, N, Sucupira Maciel, M.I, Souza Livera, A.V
Format Journal Article
LanguageEnglish
Published 01.09.1994
Subjects
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
ANNONA MURICATA
BRUNISSEMENT
COMPOSICION APROXIMADA
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
COMPOSITION GLOBALE
FRUIT
FRUTO
MADUREZ
MATURITE
OSCURECIMIENTO
POLIFENOLES
POLYPHENOL
Online AccessGet more information

Cover

More Information
Summary:Values for polyphenoloxidase (PPO), total phenols and ascorbic acid, browning intensity and pH in soursops (Annona muricata, L.) decreased during maturation. Optimum pH was 7.5 (fully developed immature, mature unripe and ripe fruits) or 7.0 (fully ripe fruits). High correlation was found between PPO activity and phenolic compounds. The enzymic browning of soursops occurred during maturation. The least browning intensity was in fully ripe fruits
Bibliography:9527681
Q04
F60
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1994.tb08187.x