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Hydrothermal treatment minimizes the effects of refrigeration in okra fruits Horticultura Brasileira
Ribeiro,Fernanda Cristina S; Silva,Tania P; Neves,Ludmila LM; Finger,Fernando Luiz.
ABSTRACT This study evaluated the involvement of peroxidase and polyphenoloxidase on the enzymatic browning of okra and the role of catalase in the appearance of chilling injury in cultivars Amarelinho and Mammoth Spineless treated with hot water. Okra fruits from two cultivars were immersed in water at 40°C, during 15 and 30 minutes. The control treatment was not immersed, and all fruits were stored at 5°C. Visual analysis of fruits was carried out and total chlorophyll content and total phenolic compounds were determined. The activity of the enzymes catalase, peroxidase and polyphenoloxidase was analyzed. In all treatments, the cultivar Mammoth Spineless showed higher values of chlorophyll content and soluble phenolic compounds compared to cultivar...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Abelmoschus esculentus; Catalase; Peroxidase; Polyphenoloxidase; Heat treatment.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362017000400499
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