The kinetics of heat inactivation and reactivation of peroxidase were examined in extracts of carrots, spinach and apricots. The enzyme from carrots was the most heatstable and showed the highest reactivation during storage whereas the peroxidase from apricots was the most heat-sensitive and showed no reactivation during storage. Higher rates of reactivation were generally observed for samples stored at -5'C compared to those stored at 4 and 18°C. The optimal pH for reactivation of peroxidase from spinach and apricots was pH 8.0. The presence of sodium chloride resulted in higher rates of reactivation during storage whereas sucrose had no significant effect.

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