Effect of substrate levels and polyphenol oxidase activity on darkening in sweet potato cultivars

1980 ◽  
Vol 28 (5) ◽  
pp. 941-944 ◽  
Author(s):  
William M. Walter ◽  
Albert E. Purcell
2016 ◽  
Vol 63 (2) ◽  
pp. 86-92
Author(s):  
Kazunori Sasaki ◽  
Itaru Sotome ◽  
Hiroshi Okadome ◽  
Yumi Kai ◽  
Tomoyuki Oki ◽  
...  

2014 ◽  
Vol 898 ◽  
pp. 149-152
Author(s):  
Lu Gao ◽  
Yuan Yuan ◽  
Ying Chang Li ◽  
Yin Xia Wei

The basic study on activity of polyphenol oxidase (PPO) from different purple sweet potato (PSP) parts was mainly carried out here. The PPO activity and browning degree (BD) of PSP peel were higher than those of inner-tissue and intact sweet potatoes. The relativity between them was positive, and relativity coefficient was 0.9895. The activity of PPO extracted from sliced PSP increased initially and decreased afterwards, with the highest activity of PPO on the third day during storage. And BD increased very quickly as time went by, especially in the first three days. The relativity between PPO activity and BD was negative, and relativity coefficient was-0.8747.


1997 ◽  
Vol 34 (2) ◽  
pp. 155-159 ◽  
Author(s):  
Antonio Rescigno ◽  
Francesca Sollai ◽  
Andrea C Rinaldi ◽  
Giulia Soddu ◽  
Enrico Sanjust

2015 ◽  
Vol 35 (2) ◽  
Author(s):  
Francesca Taranto ◽  
Giacomo Mangini ◽  
Antonella Pasqualone ◽  
Agata Gadaleta ◽  
Antonio Blanco

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