Polyphenol oxidase (PPO) catalyses the oxidation of monophenols and/or o-diphenols to o-
quinones with the concomitant reduction of oxygen to water which results in protein …

The market for fresh-cut fruits and vegetables has grown rapidly in recent decades as a
result of their freshness, convenience, and human health benefits. However, fresh fruits and …

The effects of ultrasound process on quality parameters and on peroxidase (POD),
polyphenol oxidase (PPO) and ascorbate peroxidase (APx) activities of cantaloupe melon …

Table grapes (Vitis vinifera cv. Redglobe) were immersed in 1gL− 1 grapefruit seed extract
(GSE) for 60s at 15° C and then stored at 2±1° C, and the related physiological effects were …

Polyphenol oxidase (PPO) was extracted from Anamur banana, grown in Turkey, and its
characteristics were studied. The optimum temperature for banana PPO activity was found to …

Effect of aqueous chlorine dioxide (ClO2) treatment on browning of fresh-cut lotus root (FLR)
was investigated to explore the feasibility to apply ClO2 for browning inhibition of fresh-cut …

Browning is an important factor affecting the quality of fresh-cut apples, and studying this
factor is valuable. Previous research has found that apple browning is due to an enzymatic …

Enzymatic browning of sprouts during storage is a serious problem negatively influencing
their consumer quality. Identifying and understanding the mechanism of inhibition of …

Apple peel is a waste product from dried apple manufacture. The content of phenolic
compounds, dietary fiber, and mineral are higher in apple peel, compared to other edible …

Polyphenol oxidase (PPO) was isolated from Victoria grapes (Vitis vinifera ssp. Sativa)
grown in South Africa and its biochemical characteristics were studied. Optimum pH and …