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Orientador(es)
Resumo(s)
Minimal processing of vegetables has some undesirable physiological consequences. The shelf life of peeled raw potatoes is limited by the onset of enzymatic browning at the cut surfaces. It is generally accepted that polyphenol oxidase (PPO) is the enzyme mainly responsible for this type of browning. This work aimed to study the effect of vacuum storage at 4°C on the colour, which is the main parameter limiting the shelf life of potato (cv. Monalisa). PPO activity was evaluated as well with the aim to investigate the relation with colour changes.
Descrição
Palavras-chave
Potato Minimally processed Peeled Colour Polyphenol oxidase PPO Vacuum Refrigerated storage Postharvest technology
Contexto Educativo
Citação
SNOECK, Diedrik ; RAPOSO, Maria Filomena de Jesus ; MORAIS, Alcina Maria Miranda Bernardo de - Polyphenol oxidase activity and colour changes of peeled potato (cv. Monalisa) in vacuum. International Journal of Postharvest Technology and Innovation. ISSN 1744-7550. Vol. 2, n.º 3 (2011), p. 233-242
Editora
Inderscience Publishers