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The control of polyphenol oxidase activity in fruits and vegetables

A study of the interactions between the chemical compounds used and heat treatment

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 SO2 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 SO2 in the control of PPO was a combination of ascorbic acid, citric acid and heat treatment.

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Almeida, M.E.M., Nogueira, J.N. The control of polyphenol oxidase activity in fruits and vegetables. Plant Food Hum Nutr 47, 245–256 (1995). https://doi.org/10.1007/BF01088333

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  • DOI: https://doi.org/10.1007/BF01088333

Key words

  • Control of enzymatic browning
  • Fruits
  • Polyphenol oxidase
  • Vegetables