Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple
Autor(a) principal: | |
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Data de Publicação: | 2002 |
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/10400.14/6825 |
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. |
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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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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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 |
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1799131724400033792 |