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

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Author(s): VITTI, M. C. D.; SASAKI, F. F.; MIQUEL, P.; KLUGE, R. A.; MORETTI, C. L.

Summary: The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the speciffic activity of phenylalanine ammonia-lyase (PAL), POLUPHENOL OXIDASE (ppo) AND PEROXIDASE (pod) IN MINIMALLY PROCESSED POTATOES.

Publication year: 2011

Types of publication: Journal article

Unit: Embrapa Vegetables

Keywords: Armazenamento, Batata, Cultivar Agata, Cultivar Asterix, Cultivar Monalisa, Enzima, Processamento minimo, Solanum tuberosum, Temperatura

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