PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITIES IN PAPAYA DURING POSTHARVEST RIPENING AND AFTER FREEZING-THAWING

被引：40

作者：

CANO, MP

DEANCOS, B

LOBO, G

机构：

[1] Plant Foods Science & Technology Dept, Instituto Del Frio, Consejo Superior de Investigaciones Cientificas, Ciudad Universitaria, Madrid

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 04期

关键词：

PAPAYA; PEROXIDASE; POLYPHENOLOXIDASE; RIPENING; FREEZING;

D O I：

10.1111/j.1365-2621.1995.tb06236.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in peroxidase (POD) and polyphenoloxidase (PPO) activities of papaya (Carica papaya), cv Sunrise, during ripening, freezing and shea frozen storage were studied. Fruits were stored at 14 degrees C and 85 90 % RH until maturity for processing was reached (about 21 days). Fruit were frozen cryogenically and frozen slices were stored at -18 degrees C. POD activity increased in pulp tissue up to the ripe stage, showing a maximum value after 7 days cold storage. Similarly, PPO activity showed an important increase (4X initial value) on the same date. The quantity of extractable proteins was at a maximum after 15 days storage at 14 degrees C. Freezing and frozen storage (-18 degrees C) produced an increase of POD activity while PPO activity was only slightly affected.

引用

页码：815 / +