Repository logo
 
Publication

Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple

2002Journal article Open access
Simple item page
dc.contributor.authorRocha, Ada MCN
dc.contributor.authorMorais, Alcina M. M. B.
dc.date.accessioned2011-10-22T15:43:16Z
dc.date.available2011-10-22T15:43:16Z
dc.date.issued2002
dc.description.abstractPhenolic content, polyphenoloxidase (PPO) activity and browning have been reported by different authors to vary in different ways, depending on cultivar, picking maturity, storage conditions, etc. Numerous authors have attempted to correlate browning results with the phenolic content and/or enzymatic activity of apples, but data published in the literature are divergent as to which of the two factors, ie the enzyme or the substrate, plays the decisive role in the overall phenomenon of enzymatic browning. The aim of this work was to follow the PPO activity and phenolic content of minimally processed apple (cv ‘Jonagored’) during cold storage and to establish a potential relationship with enzymatic browning. Increasing storage time of minimally processed apple seemed to result in an increase in PPO activity. No changes (P > 0.05) in total phenolic content were observed during storage. Colour degradation of apple cubes, as indicated by changes in colour parameters, was found to be highly correlated with PPO activity. Browning of ‘Jonagored’ apple cubes during storage was found to be moderately correlated with PPO activity. No correlation was found between the browning index and the total phenolic content.por
dc.identifier.citationROCHA, Ada MCN; MORAIS, Alcina MMB - Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple. Journal of the Science of Food and Agriculture. ISSN 0022-5142.Vol. 82 (2002), p. 120-126por
dc.identifier.urihttp://hdl.handle.net/10400.14/6825
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWileypor
dc.relation.publisherversion[The definitive version is available at www3.interscience.wiley.compor
dc.subjectBrowningpor
dc.subjectMaluspor
dc.subjectPumilapor
dc.subjectJonagoredpor
dc.subjectPolyphenoloxidasepor
dc.subjectPhenolspor
dc.subjectPhenolic contentpor
dc.subjectStoragepor
dc.titlePolyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ applepor
dc.typejournal article
dspace.entity.typePublication
person.familyNameRocha
person.familyNameBernardo
person.givenNameAda Margarida Correia Nunes Da
person.givenNameAlcina M.M.
person.identifierM-5215-2013
person.identifier.ciencia-id241C-6367-5DDE
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0003-3505-4538
person.identifier.orcid0000-0002-1059-9649
person.identifier.ridM-5215-2013
person.identifier.scopus-author-id7006325245
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationef58e6b5-0f87-465e-bc54-9a5c7c5eb0d0
relation.isAuthorOfPublication7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isAuthorOfPublication.latestForDiscoveryef58e6b5-0f87-465e-bc54-9a5c7c5eb0d0

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Polyphenoloxidase activity and total phenolic.pdf
Size:
124.69 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ESB - Contribuições em Revistas Científicas / Contribution to Journals