Enzymatic browning in relation to phenolic compounds and polyphenoloxidase activity among various peach cultivars
1990
Lee, C.Y. | Kagan, V. | Jaworski, A.W. | Brown, S.K.
The major phenolic compounds and the polyphenoloxidase (PPO) activity in various peach cultivars grown in New York during the 1987 and 1988 seasons were studied to correlate them with the degree of browning. The concentration of individual phenolic compounds decreased steadily during maturation and remained low until harvest time. PPO activity followed a pattern similar to that of the phenolics during ripening. Large seasonal and cultivar variations in certain phenolic compounds and PPO activity were observed. The degree of browning closely correlated with the phenolic content and enzyme activity.
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