This book compiles the latest science and technology in the processing and preservation of
vegetables and vegetable products. Vegetables are an important article of commerce for …

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 …

Polyphenoloxidase (PPO) was extracted from apple (cv. Jonagored) with addition of 2%
PVP and 0.25% Triton X100 to the extraction buffer containing phenolic adsorbents …

Polyphenoloxidase (PPO) from Chinese pear (Pyrus pyrifolia Nakai) was characterized
using catechol as a substrate. PPO had a V max of 289.2 units/min and a K m of 3.8 mmol/L …

Polyphenoloxidase (PPO) activity and total polyphenol content were tested in organically
and conventionally grown whole fruits, peach (Prunus persica L., cv. Regina bianca) and …

A partial characterization of polyphenol oxidase (PPO) activity of Thymus longicaulis subsp.
chaubardii var. chaubardii is described. Polyphenol oxidase of Thymus was isolated by …

The effects of substrate specificity, heat inactivation, temperature, pH and inhibitors on
polyphenol oxidase (PPO) activity obtained from three different aubergine cultivars were …

In this study, the polyphenol oxidase (PPO) of artichoke (Cynara scolymus L.) was first
purified by a combination of (NH4) 2SO4 precipitation, dialysis, and a Sepharose 4B− l …

While a long shelf life for fruit products is highly desired, enzymatic browning is the main
cause of quality loss in fruits and is therefore a main problem for the food industry. In this …

Little information is known about metabolism of flesh browning disorders in apples after
removal of fruit from cold storage.'Empire'apples develop a firm flesh browning, a …