Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and Senescense

Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and Senescense

We evaluate the relation between some symptoms of deterioration and the activity of enzymes entailed with both the browning and the antioxiding system in fruits of yellow pitaya (Acanthocereus pitajaya), harvested in its physiological maturity and stored for 15 days at 24°C and 85% of relative humid...

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Bibliographic Details
Main Authors: Lucía Estrella Baquero Duarte, Jhon Alexander Castro Rivera, Carlos Eduardo Narváez Cuenca
Format: Article
Language:English
Published: Universidad Nacional de Colombia 2005-07-01
Series:Acta Biológica Colombiana
Subjects:
Catalasa
Peroxidasa
Polifenoloxidasa
Maduración
Acanthocereus Pitajaya
Online Access:https://revistas.unal.edu.co/index.php/actabiol/article/view/27131

Internet

https://revistas.unal.edu.co/index.php/actabiol/article/view/27131

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