EFFECT OF CHEMICAL AND THERMAL TREATMENTS ON INHIBITION OF PEROXIDASE ACTIVITIE OF PURPLE SKIN EGGPLANT (SOLANUMMELONGENA L.)

Peroxidase (POD) associated with the browning of fresh-cut fruits and vegetableswas extracted from purple skin eggplant(Solanum melongena L.) characterised using reliable spectrophotometric methods. Maximal POD activity was found at 35 °C pH 6.0 guaiacol as substrate. The enzyme stable his optimal temperature (35 °C) hisat stability in range 5.6 - 6.6.Peroxidase retained its full presence ion K+, Cu2+, Na+, Pb2+ Ba2+ but were inhibited strongly by Fe2+ Mg2+ reducing agents sodium thiosulfateand ascorbic acid. Effect heattreatment on eggplant peroxidase showed that D-values decreased increasing temperature, indicating faster inactivation higher temperatures.At 60 °C, ranged 20.42 to 54.24 min. Hence, heat treatment for 30 min reduced fruit.These data can be used predict prevention eggplantby thermal use chimical onthe enzyme.