Data/hora: 12/06/2024 15:47:28

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Activity of enzymes associated with the enzymatic browning of minimally processed potatoes	
Autores: 	Vitti,Maria Carolina Dario; Sasaki,Fabiana Fumi; Miguel,Patrícia; Kluge,Ricardo Alfredo; Moretti,Celso Luiz.	
Data: 	2011-10-01	
Ano: 	2011	
Palavras-chave: 	Solanum tuberosum L; Phenylalanine ammonia-lyase; Polyphenol oxidase; Peroxidase; Minimal processing.	
Resumo: 	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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000500016	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132011000500016	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.54 n.5 2011	
Fonte: 	info:eu-repo/semantics/openAccess