Browning in Relation to Enzymatic Activities and Phytochemical Content in Terap Peel (Artocarpus odoratissimus Blanco) during Postharvest Ripening

Enzymatic browning is a common limiting factor in the fruit industry because it causes significant losses through fresh product deterioration, affecting taste, flavor, and nutrition. Artocarpus odoratissimus, locally known as terap, an exotic indigenous to Borneo. This remains underutilized due its perishability, short shelf-life, peel browning. Currently, no information has apparently been published on mechanisms of A. odoratissimus. Thus, present study aims evaluate degree enzymatic activities relation phytochemical contents odoratissimus during postharvest ripening. The experimental design consists packaging (without with packaging) storage temperatures (ambient at 25 °C, cold 10 °C), which were arranged randomized complete block design. Findings showed significantly higher weight loss stored °C days 4 (T1) 12.20 ± 0.19% 8 (T5) 11.09 0.24%. was fruits collected day 0.48 0.01 0.51 0.02, consequently, phenylalanine ammonia-lyase (671.00 5.25 UE g−1 min−1) polyphenol oxidase (670.00 2.56 also higher. lower recorded without packaging, resulting least lowest amount trend supported by total phenolic content (TPC) explained strong positive correlation between TPC PAL (r = 0.927). Low-temperature effective reducing effect deterioration for up 16 days. results not only provided insights into but guidance controlling