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...
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Published in | Journal of food science Vol. 59; no. 5 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
01.09.1994
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Abstract | 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 |
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AbstractList | 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 |
Author | Sucupira Maciel, M.I Lima de Oliviera, S. (Federal Univ. of Alagoas, Maceio, AL.) Barbosa Guerra, N Souza Livera, A.V |
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Snippet | Values for polyphenoloxidase (PPO), total phenols and ascorbic acid, browning intensity and pH in soursops (Annona muricata, L.) decreased during maturation.... |
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SubjectTerms | ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE ANNONA MURICATA BRUNISSEMENT COMPOSICION APROXIMADA COMPOSICION QUIMICA COMPOSITION CHIMIQUE COMPOSITION GLOBALE FRUIT FRUTO MADUREZ MATURITE OSCURECIMIENTO POLIFENOLES POLYPHENOL |
Title | Polyphenoloxidase activity, polyphenols concentration and browning intensity during soursop (Annona muricata, L.) maturation |
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