Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/95932
Type: Artigo de periódico
Title: The Control Of Polyphenol Oxidase Activity In Fruits And Vegetables - A Study Of The Interactions Between The Chemical Compounds Used And Heat Treatment
Author: Almeida M.E.M.
Nogueira J.N.
Abstract: Objective of this research was to find alternative methods for the control of polyphenol oxidase (PPO) activity in fruits and vegetables with the purpose of reducing or eliminating the use of SO 2 for this purpose. Interactions between the use of ascorbic acid, citric acid, EDTA, sodium metabisulphite and heat treatment (70 °C for 2 min) in the control of PPO activity were studied in avocado (var. Fortuna), banana (var. Nanica), apple (var. Ana, Fuji, Gala & Golden), pear (var. D'Agua), peach (var. Real), potato (var. Bintje), eggplant (var. Super F100), mushroom (Agaricus bisporus) and hearts-of-palm (Euterpe edulis Mart.). The results demonstrated that PPO of avocado and eggplant was most resistant to inhibition by the methods used. The least efficient method tested for the control of PPO was the addition of ascorbic acid and EDTA, while the most efficient methods investigated included the use of ascorbic acid, citric acid, sodium metabisulphite and heat treatment. The results indicated that, with the exception of PPO from avocado, the most adequate alternative method to substitute for the use of SO 2 in the control of PPO was a combination of ascorbic acid, citric acid and heat treatment. © 1995 Kluwer Academic Publishers.
Editor: Kluwer Academic Publishers
Rights: fechado
Identifier DOI: 10.1007/BF01088333
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-0013272795&partnerID=40&md5=1682069860c2189209f3a3415fac54d1
Date Issue: 1995
Appears in Collections:Unicamp - Artigos e Outros Documentos

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