Activity of enzymes associated with the enzymatic browning of minimally processed potatoes

Activity of enzymes associated with the enzymatic browning of minimally processed potatoes

The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the specific activity of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) in minimally processed potatoes. Potato cultivars Agata, Asterix and Monalis...

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Bibliographic Details
Main Authors:	Maria Carolina Dario Vitti, Fabiana Fumi Sasaki, Patrícia Miguel, Ricardo Alfredo Kluge, Celso Luiz Moretti
Format:	Article
Language:	English
Published:	Instituto de Tecnologia do Paraná (Tecpar) 2011-10-01
Series:	Brazilian Archives of Biology and Technology
Subjects:	Solanum tuberosum L phenylalanine ammonia-lyase polyphenol oxidase peroxidase minimal processing
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000500016

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