Activation of Polyphenoloxidase in Pear Fruits by High Pressure Treatment.

Asaka, Masashi; Hayashi, Rikimaru

doi:10.1271/bbb1961.55.2439

Cited by 72 publications

(42 citation statements)

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“…Some enzymes need to undergo high pressures as above 1,000 MPa to be inactivated (Hendricks et al 1998). The findings of the current work are in accordance with the results of other studies (Asaka and Hayashi 1991;Anese et al 1995;Gomes and Ledward 1996).…”

Section: Color Evaluationsupporting

confidence: 92%

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Effect of non-thermal hurdles in extending shelf life of cut apples

et al. 2013

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Pulsed electric fields (PEF), high pressure processing (HPP) and conventional method of heating (90°C, 60s) were evaluated as blanching methods for fresh cut apples. The settings employed for PEF and HPP were 1.5 kV/cm, 100 pulses, 4 Hz and 600 MPa for 2 min respectively. The blanched samples were soaked in sucrose solution (60°Brix, 60 min) containing ascorbic acid, citric acid, sodium benzoate, and potassium sorbate. The treated samples were packed and pasteurized using either hot water (90°C, 15 min) or HPP (600 MPa, 10 min). These samples were analyzed for physicochemical and microbiological attributes immediately after treatment and after 2 months of cold storage. The combination of different hurdles in all groups completely inhibited microbial growth. However, in terms of color values and texture retention, the apple cuts treated with PEF followed by hot water pasteurization were of a better quality when compared to HPP pasteurized ones (P<0.05).

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Section: Color Evaluationsupporting

confidence: 92%

“…Additionally, it was also reported that application of 400 MPa for 10 min at 25°C activated PPO in pear (Asaka and Hayashi 1991). Similarly PPO activation by low pressures in raw carrot and apple extracts was described (Anese et al 1995).…”

Section: Color Evaluationmentioning

confidence: 88%

Effect of non-thermal hurdles in extending shelf life of cut apples

et al. 2013

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“…[10][11][12][13][14][15][16] There was a study for citrus juice, in which it was shown that pectin esterase remained after pressurization and caused deterioration of the juice. 4 ) Our study also indicates that various enzymes in raw strawberry remain in pressured jam.…”

Section: Consideration On the Rapid Deterioration Of Pressured Jam Dumentioning

confidence: 99%

Comparison of Keeping Quality between Pressure-processed Jam and Heat-processed Jam: Changes in Flavor Components, Hue, and Nutrients during Storage

Kimura

Ida

Yosida

et al. 1994

Bioscience, Biotechnology, and Biochemistry

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“…For inactivation of PPO, thermal processing has limits like loss of sensory and nutritional quality of food products. Therefore, high pressure treatment has been considered as an alternative 9,10 . Ureas are very important class of carbonyl compounds.…”

Section: Introductionmentioning

confidence: 99%