Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple
Autor(a) principal: | |
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Data de Publicação: | 2001 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6877 |
Resumo: | The effects of the storage atmosphere composition (2% O2 + 4% CO2; 2% O2 + 8% CO2; 2% O2 + 12% CO2) on polyphenoloxidase activity and phenolic content of the ‘Jonagored’ apple variety during cold storage was evaluated, and the relationship with enzymatic browning investigated. Controlled atmosphere storage inhibited the polyphenoloxidase (PPO) activity of apple cubes during storage. It seems that the higher the concentration of carbon dioxide in the storage atmosphere the higher inhibition of PPO and the lower browning achieved. At the substrate-enzyme levels investigated, the phenolic content, substrate level was the major factor determining darkening. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ appleAppleMalus pumilaPhenolic contentThe effects of the storage atmosphere composition (2% O2 + 4% CO2; 2% O2 + 8% CO2; 2% O2 + 12% CO2) on polyphenoloxidase activity and phenolic content of the ‘Jonagored’ apple variety during cold storage was evaluated, and the relationship with enzymatic browning investigated. Controlled atmosphere storage inhibited the polyphenoloxidase (PPO) activity of apple cubes during storage. It seems that the higher the concentration of carbon dioxide in the storage atmosphere the higher inhibition of PPO and the lower browning achieved. At the substrate-enzyme levels investigated, the phenolic content, substrate level was the major factor determining darkening.Wiley BlackwellVeritati - Repositório Institucional da Universidade Católica PortuguesaRocha, A. M. C. N.Morais, M. M. B.2011-10-22T18:09:58Z20012001-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6877engROCHA, A.M.C.N. ; MORAIS, M.M.B. - Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 36, n.º 4 (2001), p. 425–432info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:10:38Zoai:repositorio.ucp.pt:10400.14/6877Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:52.146063Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple |
title |
Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple |
spellingShingle |
Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple Rocha, A. M. C. N. Apple Malus pumila Phenolic content |
title_short |
Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple |
title_full |
Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple |
title_fullStr |
Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple |
title_full_unstemmed |
Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple |
title_sort |
Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple |
author |
Rocha, A. M. C. N. |
author_facet |
Rocha, A. M. C. N. Morais, M. M. B. |
author_role |
author |
author2 |
Morais, M. M. B. |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Rocha, A. M. C. N. Morais, M. M. B. |
dc.subject.por.fl_str_mv |
Apple Malus pumila Phenolic content |
topic |
Apple Malus pumila Phenolic content |
description |
The effects of the storage atmosphere composition (2% O2 + 4% CO2; 2% O2 + 8% CO2; 2% O2 + 12% CO2) on polyphenoloxidase activity and phenolic content of the ‘Jonagored’ apple variety during cold storage was evaluated, and the relationship with enzymatic browning investigated. Controlled atmosphere storage inhibited the polyphenoloxidase (PPO) activity of apple cubes during storage. It seems that the higher the concentration of carbon dioxide in the storage atmosphere the higher inhibition of PPO and the lower browning achieved. At the substrate-enzyme levels investigated, the phenolic content, substrate level was the major factor determining darkening. |
publishDate |
2001 |
dc.date.none.fl_str_mv |
2001 2001-01-01T00:00:00Z 2011-10-22T18:09:58Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6877 |
url |
http://hdl.handle.net/10400.14/6877 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
ROCHA, A.M.C.N. ; MORAIS, M.M.B. - Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 36, n.º 4 (2001), p. 425–432 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Wiley Blackwell |
publisher.none.fl_str_mv |
Wiley Blackwell |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131724446171136 |