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Comparative effect of heat, SO2 and ascorbic acid on the activity of polyphenoloxidase and peroxidase in some fruits and vegetables


Comparative effect of heat, SO2 and ascorbic acid on the activity of polyphenoloxidase and peroxidase in some fruits and vegetables



Anais da Escola Superior de Agricultura ' Luiz de Queiroz' 46(2): 453-471



To prevent enzymatic browning, extracts of several fruit and vegetable species were treated for 2 minutes at 70, 80 or 90 degrees C, or with SO2 (0.05-0.2%) or ascorbic acid (0.1-1.0%). For bananas, peaches, apples, carrots, cauliflowers and palmito (Euterpe edulis), heat was the best treatment.

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