@inproceedings{e5a74c17db6244a8b33466ff1781504a,
title = "Effect of temperature on the kinetic behaviour of polyphenol oxidase and peroxidase in fresh-cut lettuce",
abstract = "Activity levels for polyphenol oxidase (PPO) and peroxidase (POD) enzymes were exanimate in crude extracts and showed significantly higher values in photo- synthetic tissue than in vascular tissue. Time courses at 50 °C showed a rapid loss of POD activity and a similar but slower loss of PPO activity in all tissue while incuba- tions at 4 °C and 25 °C showed no significant loss of activity over the same time period. The thermal treatment of the extracts (50 °C) caused a decrease in the PPO and POD activities over time, in all the samples. PPO had less dependence on temper- ature than POD. The model prediction for PPO and POD for the first one minute at 50 °C has little effect on either enzyme with the loss of ~6 % of the total activity. Minimal processed lettuce washed at 50 °C and stored at 4 °C during 10 days showed significantly lower PPO and POD activity throughout the storage period than those washed at 4 °C and 25 °C in the same conditions.",
keywords = "Browning, Heat-shock, Photosynthetic tissue, Salad-cut lettuce, Vascular tissue",
author = "Martin-Diana, {A. B.} and D. Rico and C. Barry-Ryan and J. Mulcahy and Henehan, {G. T.M.} and J. Frias",
year = "2005",
doi = "10.17660/actahortic.2005.687.17",
language = "English",
isbn = "9789066056985",
volume = "687",
series = "Acta Horticulturae",
publisher = "International Society for Horticultural Science",
pages = "149--156",
booktitle = "International Conference Postharvest Unlimited Downunder 2004",
}