Peroxidase activity in Golden Delicious apples as a possible parameter of ripening and senescence

Gorin, N.; Heidema, Frouwke T.

doi:10.1021/jf60203a043

Cited by 106 publications

(27 citation statements)

References 7 publications

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“…Increase in POX activity in fruit ripening was reported in apples (Gorin & Heidema, 1976), while decrease in POX activity with ripening was reported in tomato (Thomas et al, 1981). However, no such trend was seen in case of POX in banana peels in the present study.…”

Section: Resultscontrasting

confidence: 66%

Compositional variation in β‐carotene content, carbohydrate and antioxidant enzymes in selected banana cultivars

Arora

Choudhary

Agarwal

et al. 2008

Int J of Food Sci Tech

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Banana is one of the most important tropical fruits, and India ranks first in its world production. Banana cultivars rich in provitamin A carotenoids may offer a potential food source for alleviating vitamin A deficiency, particularly in developing countries. With a view to exploit banana peels as a source of valuable components, in the present study, proximate composition, carotenoids, beta-carotene and some antioxidative enzymes as well as carbohydrate content of selected Indian banana varieties were determined. Karpooravalli cultivar of banana showed the maximum accumulation of carotenoid content in the nonedible (68 lg g )1 d.w.) portion of banana, while being the second highest in beta-carotene content (143.12 lg per 100 g). However, Red Banana ranked highest in total carotenoid contents for pulp (4 lg g )1 d.w.) and beta-carotene was estimated to be the highest in the case of peels (241.91 lg per 100 g) and in pulp (117.2 lg per 100 g). Karpooravalli cultivar of banana is also rich in carbohydrate content in terms of total starch (1786.0 lg g )1 d.w. in peels and 544.85 lg g )1 d.w. in pulp) and sugars (53.53 lg g )1 d.w. in peels and 39.05 lg g )1 d.w. in pulp). The catalase enzyme activity in these peels ranged from 5.66 to 35.57 nmol min )1 mg )1 proteins and was found at a higher level in cultivar Poovan, while the ascorbate peroxidase showed the range of 2.25 to 6.22 lmol min )1 mg )1 proteins. The peels of cultivars Red Banana and Karpooravalli are rich source of bioactive compounds, such as carotenoids (beta-carotene), antioxidative enzymes and carbohydrate contents.

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Section: Resultscontrasting

confidence: 66%

Compositional variation in β‐carotene content, carbohydrate and antioxidant enzymes in selected banana cultivars

Arora

Choudhary

Agarwal

et al. 2008

Int J of Food Sci Tech

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show abstract

“…Both ionically-bound and soluble peroxidase activities were determined using an assay method modified from that of Gorin & Heidema (1976). A 4 g sample of frozen tissue was extracted in 20 mL of 1% polyvinylpolypyrrolidone (PVPP) in 0.05 m phosphate buffer at pH 6.6 with a Polytron homogenizer (Brinkmann Instruments).…”

Section: Enzyme Activity Determinationsmentioning

confidence: 99%

“…The homogenate was centrifuged at 15 000 g for 10 min and the supernatant was filtered through Whatman #4 filter paper. The resultant clear extract was used to assay for soluble peroxidase activity as described by Gorin & Heidema (1976), using guaiacol as the substrate. The ionically bound peroxidase was determined from the pellet left after the soluble peroxidase extraction.…”

Section: Enzyme Activity Determinationsmentioning

confidence: 99%

The effect of washing on physicochemical changes in packaged, sliced green peppers

Toivonen¹,

Stan²

2003

Int J of Food Sci Tech

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Whole green bell peppers (Capsicum annuum L.) were obtained through a local fresh-cut company. They were washed in a 100 ppm chlorine solution, dried and then sliced into 0.5-cm wide strips. A bulk sample of slices was divided into four treatments: (1) no wash, (2) one wash in fresh distilled water, (3) two sequential washes in fresh distilled water, and (4) three sequential washes in fresh distilled water. Retention of firmness of the pepper slices during storage at 7°C improved with the number of washes after cutting. The modification of package atmosphere was less in all wash treatments than in the Ôno washÕ control. The sliced tissues of Ôno washÕ controls had higher levels of acetaldehyde and ethyl acetate. Analysis of the wash water revealed that sequential washes with water removed incremental amounts of acetaldehyde and soluble phenols from the cut surfaces of the tissue. These results show that washing has a dramatic effect on physicochemical measures of quality in green pepper slices, and it is likely that this effect is mediated by the removal of stress-related compounds produced during the cutting operation. While acetaldehyde and total phenolics were the two stress-related compounds measured in the wash water, it may be that other compounds removed in the wash water could have contributed to the beneficial effects on quality reported in this study.

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“…Polyphenoloxidase was analyzed, in plant, before and after heat processing, as a measure of process effectiveness. A continuous kinetic spectrophotometric procedure, a modification of the method by Gorin and Heidema (1976), was used. To minimize interference with the assay, residual levels of ascorbate were removed with immobilized ascorbate oxidase (Boehringer Mannheim Catalog No.…”

Section: Processing Proceduresmentioning

confidence: 99%

Shelf Life Evaluation of Bartlett Pears in Retort Pouches

Kluter

Nattress

Dunne

et al. 1996

Journal of Food Science

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Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88ЊC and 96ЊC). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38ЊC. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21Њ or 38ЊC.

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Peroxidase activity in Golden Delicious apples as a possible parameter of ripening and senescence

Cited by 106 publications

References 7 publications

Compositional variation in β‐carotene content, carbohydrate and antioxidant enzymes in selected banana cultivars

Compositional variation in β‐carotene content, carbohydrate and antioxidant enzymes in selected banana cultivars

The effect of washing on physicochemical changes in packaged, sliced green peppers

Shelf Life Evaluation of Bartlett Pears in Retort Pouches

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