บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Peroxidase and polyphenoloxidase activities in papaya during postharvest ripening and after freezing/thawing.

Cano, M.P., De Ancos, B. and Lobo, G.

Journal of food science. Vol: 60 Issue: 4 Pages: 815-817

1995

บทคัดย่อ

Peroxidase and polyphenoloxidase activities in papaya during postharvest ripening and after freezing/thawing.

Changes in peroxidase (POD) and polyphenoloxidase (PPO) activities of papaya (Carica papaya), cv Sunrise, during ripening, freezing and short frozen storage were studied. Fruits were stored at 14 degrees C and 85 90% RH until maturity for processing was reached (about 21 days). Fruit were frozen cryogenically and frozen slices were stored at - 18 degrees C. POD activity increased in pulp tissue up to the ripe stage, showing a maximum value after 7 days cold storage. Similarly, PPO activity showed an important increase (4x initial value) on the same date. The quantity of extractable proteins was at a maximum after 15 days storage at 14 degrees C. Freezing and frozen storage (-18 degrees C) produced an increase of POD activity while PPO activity was only slightly affected.