Peroxidase properties of fresh-cut potato browning

Peroxidase properties of fresh-cut potato browning

The browning of fruits and vegetables during processing is mainly induced by relevant enzymes and phenolic substances. Potato is a typical material easy to brown, however there is no system research about the peroxidase (POD) properties in potato. In this study, it was shown that the optimal pH of P...

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Veröffentlicht in:IOP conference series. Materials Science and Engineering 2018-08, Vol.397 (1), p.12115
Hauptverfasser: Li, Ling, Wu, Minming, Wang, Rongfang, Guo, Mei, Liu, Tieling
Format: Artikel
Sprache:eng
Schlagworte:
Ascorbic acid
Browning
Peroxidase
Potatoes
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Zusammenfassung:The browning of fruits and vegetables during processing is mainly induced by relevant enzymes and phenolic substances. Potato is a typical material easy to brown, however there is no system research about the peroxidase (POD) properties in potato. In this study, it was shown that the optimal pH of POD was 6.0. The optimal temperature of POD was 55°C. POD activity was strongly suppressed by 0.02% L-cys and 0.08% ascorbic acid. The results will provide the theoretical basis and practical guidance for the browning inhibition of fresh-cut potato.
ISSN:1757-8981
1757-899X
1757-899X
DOI:10.1088/1757-899X/397/1/012115