Sodium chlorite (SC) was shown to have strong efficacy both as a sanitizer to reduce microbial growth on produce and as a browning inhibitor on fresh-cut apples in previous experiments. This study was undertaken to investigate the inhibitory effect of SC on polyphenol oxidase (PPO) and the associated mechanisms. The experiment showed that SC had a strong inhibition of apple PPO. The extent of i...

Polyphenol oxidase (PPO) activity in potato (Solanum tuberosum) plants was high in stolons, tubers, roots, and flowers but low in leaves and stems. PPO activity per tuber continued to increase throughout tuber development but was highest on a fresh weight basis in developing tubers. PPO activity was greatest at the tuber exterior, including the skin and cortex tissue 1 to 2 mm beneath the skin....

Polyphenol oxidase (PPO) is commonly believed to function as an effective antiherbivore defense in plants. PPO is induced in plants following herbivory, and insect performance is often negatively correlated with PPO levels. However, induced defenses create numerous changes in plants, and very little work has been done to test the direct effects of PPO on insect herbivores separately from other ...

Thermal pasteurization is known as the most common method in food processing. In this study, the effectiveness of come up time on inactivation of heat resistance isoform of polyphenol oxidase (PPO), as a pasteurization index, was investigated during heating of the quince puree in a water bath at 60 to 90 . M5 decision tree, a novel statistical method, was applied to understand the simple relati...

In fruits and vegetables, browning occurs due to the oxidation of polyphenols. Oxidative browning is catalysed by polyphenol oxidase (PPO; monophenol, dihydroxyphenyl alanine:oxygen oxidoreductase; EC.1.14.18.1). When fresh products are damaged oxidative browning occurs, and this is an economic problem for producers and consumers. Polyphenoloxidase, which is a copper-containing enzyme, catalyse...

Polyphenol oxidase (PPO) catalyzes the oxidation of tyrosine residues of proteins and, therefore, their cross-linking. Previously we demonstrated that cross-links produced by peroxidase (POD), which also catalyzes tyrosine oxidation, led to a reduction in the allergenic properties of peanut allergens.11 We postulated in this study that PPO can also reduce the allergenic properties by cross-link...

Abstract The cereal aphids Rhopalosiphum padi L. are serious pests on grain crops, reducing the quality and yield by direct feeding damage virus transmission. changes in physiological biochemical parameters of two wheat cultivars under aphid stress were investigated to understand aphid-resistance mechanisms. activity levels phenylalanine ammonia-lyase (PAL), peroxidase (POD), tyrosine (TAL), Ca...

Enzymatic browning reactions by polyphenol oxidases cause alteration of appearance, flavor and nutritive value vegetables fruits. It is one the important problems for used as salads causes lots economic losses. In this study, oxidase (PPO) from Eruca sativa was extracted characterization studies were carried out. Substrate specificity variable substrates, optimum pH, temperature, effect differe...