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Enzymatic browning and inhibition in some green olive fruits



Enzymatic browning and inhibition in some green olive fruits



Annals of Agricultural Science, Moshtohor 36(2): 989-996



An experiment was conducted to study the relationship between browning rate, phenols content and activities of PPO (polyphenol oxidase and PO (peroxidase) and possible ways of inhibiting the enzyme activity related to browning in green olive fruit cultivars (Manzinallo, Picual and Agizie) using for pickling. Significant differences were observed among the cultivars. The browning rate was correlated with PPO activity and total polyphenols content, but not with PO activity.

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