“…Although maca composition and compounds have been studied (Tellez et al, 2002;Piacente et al, 2002;Dini, Tenore, Dini, 2002;Sandoval et al, 2002;Comas et al, 1997), the biochemical activities of their enzymes were not reported yet. In contrast with other roots and tubers like cassava (Campos, de Carvalho, 1990;Matos da Veiga, 2002;Hirose, 1986), potato (Cho, Ahn, 1999;Kahn et al, 1981), yam (Oluoha, Ugochukwu, 1995), Peruvian carrot (Pires, Finardi-Filho, 2005;Pires, Veiga, Finardi-Filho, 2002) and sweet-potato (Hagenimana, Vézina, Simard, 1994), far less data are available about the biochemical characteristics of its enzyme activity. During storage, maca roots present loss of humidity and texture, which would be related to the action of endogenous carbohydrases.…”