Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple

Detalhes bibliográficos
Autor(a) principal: Rocha, Ada MCN
Data de Publicação: 2002
Outros Autores: Morais, Alcina M. M. B.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6825
Resumo: Phenolic content, polyphenoloxidase (PPO) activity and browning have been reported by different authors to vary in different ways, depending on cultivar, picking maturity, storage conditions, etc. Numerous authors have attempted to correlate browning results with the phenolic content and/or enzymatic activity of apples, but data published in the literature are divergent as to which of the two factors, ie the enzyme or the substrate, plays the decisive role in the overall phenomenon of enzymatic browning. The aim of this work was to follow the PPO activity and phenolic content of minimally processed apple (cv ‘Jonagored’) during cold storage and to establish a potential relationship with enzymatic browning. Increasing storage time of minimally processed apple seemed to result in an increase in PPO activity. No changes (P > 0.05) in total phenolic content were observed during storage. Colour degradation of apple cubes, as indicated by changes in colour parameters, was found to be highly correlated with PPO activity. Browning of ‘Jonagored’ apple cubes during storage was found to be moderately correlated with PPO activity. No correlation was found between the browning index and the total phenolic content.
id RCAP_b1f1253b62747cbd6282898106caa8df
oai_identifier_str oai:repositorio.ucp.pt:10400.14/6825
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ appleBrowningMalusPumilaJonagoredPolyphenoloxidasePhenolsPhenolic contentStoragePhenolic content, polyphenoloxidase (PPO) activity and browning have been reported by different authors to vary in different ways, depending on cultivar, picking maturity, storage conditions, etc. Numerous authors have attempted to correlate browning results with the phenolic content and/or enzymatic activity of apples, but data published in the literature are divergent as to which of the two factors, ie the enzyme or the substrate, plays the decisive role in the overall phenomenon of enzymatic browning. The aim of this work was to follow the PPO activity and phenolic content of minimally processed apple (cv ‘Jonagored’) during cold storage and to establish a potential relationship with enzymatic browning. Increasing storage time of minimally processed apple seemed to result in an increase in PPO activity. No changes (P > 0.05) in total phenolic content were observed during storage. Colour degradation of apple cubes, as indicated by changes in colour parameters, was found to be highly correlated with PPO activity. Browning of ‘Jonagored’ apple cubes during storage was found to be moderately correlated with PPO activity. No correlation was found between the browning index and the total phenolic content.WileyVeritati - Repositório Institucional da Universidade Católica PortuguesaRocha, Ada MCNMorais, Alcina M. M. B.2011-10-22T15:43:16Z20022002-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6825engROCHA, Ada MCN; MORAIS, Alcina MMB - Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple. Journal of the Science of Food and Agriculture. ISSN 0022-5142.Vol. 82 (2002), p. 120-126info: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:RCAAP2023-07-12T17:10:34Zoai:repositorio.ucp.pt:10400.14/6825Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:49.538665Repositório 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 Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
title Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
spellingShingle Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
Rocha, Ada MCN
Browning
Malus
Pumila
Jonagored
Polyphenoloxidase
Phenols
Phenolic content
Storage
title_short Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
title_full Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
title_fullStr Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
title_full_unstemmed Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
title_sort Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
author Rocha, Ada MCN
author_facet Rocha, Ada MCN
Morais, Alcina M. M. B.
author_role author
author2 Morais, Alcina 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, Ada MCN
Morais, Alcina M. M. B.
dc.subject.por.fl_str_mv Browning
Malus
Pumila
Jonagored
Polyphenoloxidase
Phenols
Phenolic content
Storage
topic Browning
Malus
Pumila
Jonagored
Polyphenoloxidase
Phenols
Phenolic content
Storage
description Phenolic content, polyphenoloxidase (PPO) activity and browning have been reported by different authors to vary in different ways, depending on cultivar, picking maturity, storage conditions, etc. Numerous authors have attempted to correlate browning results with the phenolic content and/or enzymatic activity of apples, but data published in the literature are divergent as to which of the two factors, ie the enzyme or the substrate, plays the decisive role in the overall phenomenon of enzymatic browning. The aim of this work was to follow the PPO activity and phenolic content of minimally processed apple (cv ‘Jonagored’) during cold storage and to establish a potential relationship with enzymatic browning. Increasing storage time of minimally processed apple seemed to result in an increase in PPO activity. No changes (P > 0.05) in total phenolic content were observed during storage. Colour degradation of apple cubes, as indicated by changes in colour parameters, was found to be highly correlated with PPO activity. Browning of ‘Jonagored’ apple cubes during storage was found to be moderately correlated with PPO activity. No correlation was found between the browning index and the total phenolic content.
publishDate 2002
dc.date.none.fl_str_mv 2002
2002-01-01T00:00:00Z
2011-10-22T15:43:16Z
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/10400.14/6825
url http://hdl.handle.net/10400.14/6825
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv ROCHA, Ada MCN; MORAIS, Alcina MMB - Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple. Journal of the Science of Food and Agriculture. ISSN 0022-5142.Vol. 82 (2002), p. 120-126
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
publisher.none.fl_str_mv Wiley
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
repository.mail.fl_str_mv
_version_ 1799131724400033792