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Polyphenol oxidase (PPO) and peroxidase (POD) enzyme activities and their isoenzyme patterns in ripening fruits.
Prabha, T. N. and Patwardhan, M. V. (1986) Polyphenol oxidase (PPO) and peroxidase (POD) enzyme activities and their isoenzyme patterns in ripening fruits. Acta Alimentaria, 15 (3). 199-207, 17 ref..
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Abstract
PPO and POD activities and their isoenzyme patterns were studied in the peel and pulp tissues of apple, avocado, sapota and mango. During ripening, the PPO activity generally increased in all the peel tissues, whereas in pulp, it decreased in apple, increased in avocado, developed in sapota only at the ripe stage, and was absent from mango pulp altogether. POD showed a peak in activity around the climacteric stage of ripening in all the peel and pulp tissues studied. On PAGE, PPO isoenzymes showed an anodic trend in their movement during ripening in the case of apple peel, apple pulp and avocado peel. Unripe sapota extract exhibited no PPO activity, but revealed clear PPO isoenzyme bands when separated by disc gel electrophoresis suggesting the presence of endogenous inhibitors rather than the absence of PPO enzymes. Mango pulp neither exhibited PPO activity nor revealed any isoenzyme bands. In the case of POD, intensification of existing bands and development of new isoenzyme bands were noted in all tissues during ripening.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | PHENOLASES-; fruits, polyphenoloxidases activity in ripening; PEROXIDASES-; fruits, peroxidases activity in ripening; RIPENING-; FRUITS-; polyphenoloxidases activity in ripening fruits; peroxidases activity in ripening fruits |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 24 Fruits |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Aug 2021 05:01 |
| Last Modified: | 23 Aug 2021 05:01 |
| URI: | http://ir.cftri.res.in/id/eprint/6448 |
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