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Degradation of chlorophylls in strawberry fruits: 'in vitro' evidence of peroxidase-mediated bleaching

Degradation of chlorophylls in strawberry fruits: 'in vitro' evidence of peroxidase-mediated bleaching

Acta Horticulturae 553: 101-105

ISSN/ISBN: 0567-7572

Peroxidase (POX) from strawberry fruits was analysed regarding its capacity to bleach chlorophyll; it catalysed the bleaching of chlorophylls (Chls) and their derivatives in the presence of H2O2 and phenolic compounds. The optimum reaction conditions were 35 degrees C, pH 5.2, ionic strength 0.2, and 1 mM H2O2. Compounds with high affinity for the haem group, radical scavengers and reducing agents inhibited the reaction.

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Accession: 003701995

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