Activity of enzymes associated with the enzymatic browning of minimally processed potatoes

Autor(es)

Dario Vitti, Maria Carolina ^[1] ; Sasaki, Fabiana Fumi ^[1] ; Miguel, Patricia ^[1] ; Kluge, Ricardo Alfredo ^[1] ; Moretti, Celso Luiz ^[2]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Ciencias Biol, BR-13418900 Piracicaba, SP - Brazil

^[2] Empresa Brasileira Pesquisa Agr, BR-70359970 Brasilia, DF - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Brazilian Archives of Biology and Technology; v. 54, n. 5, p. 983-990, SEP-OCT 2011.
• Citações Web of Science: 8

Resumo

The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the specific activity of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) in minimally processed potatoes. Potato cultivars Agata, Asterix and Monalisa were selected, washed, peeled, diced, sanitized, centrifuged, vacuum- packed and stored at 5 and 15°C for 9 and 5 days, respectively. There was an increase in the enzymatic activity in all the cultivars stored at 15°C. The cultivars 'Agata' and 'Asterix' stored at 5ºC did not differ significantly between them for the PAL, PPO and POD activities. The PAL, PPO and POD activities were also influenced by the storage temperature. The cultivars Agata and Asterix were more suitable in minimal processing than 'Monalisa', which was more susceptible to oxidative browning. (AU)

• Processo FAPESP: 05/02332-4 - Processamento mínimo de batata (Solanum tuberosum L.): níveis de carboidratos não estruturais e inibição de escurecimento enzimático
• Beneficiário: Ricardo Alfredo Kluge
• Modalidade de apoio: Auxílio à Pesquisa - Regular