Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit
Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from a new loquat fruit cultivar (Ninghaibai) and characterised using reliable spectrophotometric methods. In both cases, the optimum pH for PPO was 4.5 and 5 for POD, and their optimum temperatures were 30 and 35°C, respectively. Both enz...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2015-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201502-0003_characterisation-of-polyphenol-oxidase-and-peroxidase-and-the-role-in-browning-of-loquat-fruit.php |