POLYPHENOLOXIDASE ACTIVITY, POLYPHENOLS CONCENTRATION AND BROWNING INTENSITY DURING SOURSOP (ANNON- MURICATA, L) MATURATION

Authors
DEOLIVIERA SL GUERRA NB MACIEL MIS LIVERI AVS
Citation
Sl. Deoliviera et al., POLYPHENOLOXIDASE ACTIVITY, POLYPHENOLS CONCENTRATION AND BROWNING INTENSITY DURING SOURSOP (ANNON- MURICATA, L) MATURATION, Journal of food science, 59(5), 1994, pp. 1050-1052
Citations number
23
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
59
Issue
5
Year of publication
1994
Pages
1050 - 1052
Database
ISI
SICI code
0022-1147(1994)59:5<1050:PAPCAB>2.0.ZU;2-I
Abstract
Values for polyphenoloxidase (PPO), total phenols and ascorbic acid, b rowning intensity and pH in soursops (Annona muricata, L.) decreased d uring 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 bro wning of soursops occurred during maturation. The least browning inten sity was in fully ripe fruits.