Activity of enzymes associated with the enzymatic browning of minimally processed potatoes

• Autor(a) principal: Vitti,Maria Carolina Dario
• Data de Publicação: 2011
• Outros Autores: Sasaki,Fabiana Fumi, Miguel,Patrícia, Kluge,Ricardo Alfredo, Moretti,Celso Luiz
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Archives of Biology and Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000500016
• topic: Solanum tuberosum L; phenylalanine ammonia-lyase; polyphenol oxidase; peroxidase; minimal processing

The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the specific activity of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) in minimally processed potatoes. Potato cultivars Agata, Asterix and Monalisa were selected, washed, peeled, diced, sanitized, centrifuged, vacuum- packed and stored at 5 and 15°C for 9 and 5 days, respectively. There was an increase in the enzymatic activity in all the cultivars stored at 15°C. The cultivars 'Agata' and 'Asterix' stored at 5ºC did not differ significantly between them for the PAL, PPO and POD activities. The PAL, PPO and POD activities were also influenced by the storage temperature. The cultivars Agata and Asterix were more suitable in minimal processing than 'Monalisa', which was more susceptible to oxidative browning.