THE CONTROL OF POLYPHENOL OXIDASE ACTIVITY IN FRUITS AND VEGETABLES - A STUDY OF THE INTERACTIONS BETWEEN THE CHEMICAL-COMPOUNDS USED AND HEAT-TREATMENT

被引：62

作者：

ALMEIDA, MEM

NOGUEIRA, JN

机构：

[1] Department of Food Technology, FEA-UNICAMP, Campinas, SP, CEP 13081-970

[2] Department of Agroindustrial Science and Technology, ESALQ-USP, Piracicaba, SP, CEP 13480-900

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1995年 / 47卷 / 03期

关键词：

CONTROL OF ENZYMATIC BROWNING; FRUITS; POLYPHENOL OXIDASE; VEGETABLES;

D O I：

10.1007/BF01088333

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

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 degrees 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.

引用

页码：245 / 256

页数：12

共 17 条

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