Activity of Enzymes Associated with the Enzymatic Browning of Minimally Processed Potatoes

摘要

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 15deg C for 9 and 5 days, respectively. There was an increase in the enzymatic activity in all the cultivars stored at 15 deg C. The cultivars Agata' and Asterix' stored at 5 deg C 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 Agataand Asterix were more suitable in minimal processing than 'Monalisa', which was more susceptible to oxidative browning.