ENZYMATIC BROWNING IN RELATION TO PHENOLIC-COMPOUNDS AND POLYPHENOLOXIDASE ACTIVITY AMONG VARIOUS PEACH CULTIVARS

被引：123

作者：

LEE, CY ^{[1
]}

KAGAN, V ^{[1
]}

JAWORSKI, AW ^{[1
]}

BROWN, SK ^{[1
]}

机构：

[1] CORNELL UNIV, DEPT HORTSCI, GENEVA, NY 14456 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1990年 / 38卷 / 01期

关键词：

D O I：

10.1021/jf00091a019

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The major phenolic compounds and the polyphenoloxidase (PPO) activity in various peach cultivars grown in New York during the 1987 and 1988 seasons were studied to correlate them with the degree of browning. The concentration of individual phenolic compounds decreased steadily during maturation and remained low until harvest time. PPO activity followed a pattern similar to that of the phenolics during ripening. Large seasonal and cultivar variations in certain phenolic compounds and PPO activity were observed. The degree of browning closely correlated with the phenolic content and enzyme activity. © 1990, American Chemical Society. All rights reserved.

引用

页码：99 / 101

页数：3

共 13 条

[1]

Blake M. A., 1941, PROC AMER SOC HORT SCI, V39, P201

[2] CHANGES IN APPLE POLYPHENOLOXIDASE AND POLYPHENOL CONCENTRATIONS IN RELATION TO DEGREE OF BROWNING [J].