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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2005-07-01
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| Series: | Acta Biológica Colombiana |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/actabiol/article/view/27131 |