Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce

de Postharvest treatments of fresh produce

1Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering (ATB), Potsdam, Germany 2Agro-polymer Engineering and Emerging Technologies, French National Institute for Agricultural Research (INRA), Montpellier, France 3Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa 4Curtin Horticulture Research...

Enzymatic browning and its control in fresh-cut produce

Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...

Inhibition of Apple Polyphenoloxidase (ppo) by Ascorbic Acid, Citric Acid and Sodium Chloride

The inhibiting effect of ascorbic acid, citric acid and sodium chloride on Polyphenoloxidase (PPO) of Golden Delicious apple cubes was studied. Dipping in ascorbic acid (0.2-10 g/L range) and in NaCl (0.2-1 g/L range) solutions for 5 min increases the PPO activiry. Citric acid solutions (0.2-10 g / L range) have little or no inhibition of PPO. A 90-100% PPO inhibition was obtained with a 5 min ...

Listeria monocytogenes, biofilm formation and fresh cut produce

The risk of pathogen contamination and growth is one of the main safety concerns associated with fresh-cut produce, as highlighted by the increasing number of produce-linked foodborne outbreaks in recent years. The pathogens of major concern in freshcut produce are Listeria monocytogenes, pathogenic Escherichia coli, and Salmonella spp. Listeria monocytogenes is able to grow and multiply in veg...

Preservative Treatments for Fresh-Cut Fruits and Vegetables