Ferreira, J. P. M.

Morais, A. M. M. B.

Morais, R. M. S. C.

English

Repositório Institucional da Universidade Católica Portuguesa

II GONGRESO IBEROWERCANO DEI NGF_NIERI4 DE ALI NIENTEGCYTEDFILL/MANIA IFS kR(31.111LRICANCY or-t It NCL:f \ FEC`C)IrtL ia. r itANRROL 1.0II CONGRESOIBEROAMERICANO tit INGENIERIA DE ALIMENTOS"Tecnologlas para el procesamiento y consertraciOn de alintentos"H CONGRESSO IBERO-AMERICANO DE ENGENHARIA DE ALIMENTOS"Tecnologias para o Processamento e Consenracao de Alimentos"RESOMENES DETRABAJOSUNLPPLAPIQUI (UNS-CON10ET) - 24 al 27 de matzo de 1998 - Bahia Blanca ARGENTINAVIII - 14PPO ACTIVITY OF PEAR REDUCED BY CA STORAGEA. M. M. B. Morals, J. P. M. Ferreira, R. M. S. C. MoralsEscola Superior de Biotecnologia da Universidade Cathlica PortuguesaRua Dr. Antonio Bernardino de Almeida, 4200 PORTO, PortugalFax: 351 2 5580063, email:aniorais  @esb.ucp.ptThe enzymatic browning of fruits during storage may cause undesirable quality changes,specially of colour. During storage of fruits, polyphenoloxidase (PPO) activity and browning werereported by several authors to vary in different ways, depending on species, cultivar, pickingmaturity, storage conditions, etc. PPO soluble content and browning were, in most cases, foundto increase during normal atmosphere. the use of controlled atmosphere (CA) storage maysucceed to reduce these processes.Although there are studies in literature on PPO of pears, very scarce, if none, informationis available on PPO of 'Roche' pear.The objective of this work was to evaluate the effects of CA storage (low oxygen andcarbon dioxide contents) on PPO activity of pear (cv. Rocha), in comparison to storage innormal atmosphere. PPO activity of CA stored pears was found to be significantly lower than inthe fruits stored in air, indicating that there was an effective control of PPO activity by the CAstorage.Information regarding the response of PPO activity of pears (cv. Rocha) to CA conditionswould be very useful in order to help understand colour changes during storage, and to selectthe best CA composition for this cultivar preservation. Therefore, further research is requiredconcerning the enzyme activity of the fruits stored under different sets (oxygen and carbondioxide levels) of CA composition.Acknowledgments: This work was performed in the frame of the project PAMAF 6030; the authors thankEstagào Agronemica Nacional de Fruticultura Vleira Natividade (EANFV) for the supply of the fruits.214

PPO activity of pear reduced by ca storage

https://repositorio.ucp.pt/bitstream/10400.14/7005/1/1998_ESB_Ferreira_JP-dig.PDF

PPO activity of pear reduced by ca storage

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Repositório Institucional da Universidade Católica Portuguesa