Title: Polyphenol oxidase activity and colour changes of peeled potato (cv. Monalisa) in vacuum

Authors: Diedrik Snoeck; Maria Filomena De Jesus Raposo; Alcina Maria Miranda Bernardo De Morais

Addresses: CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal. ' CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal. ' CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal

Abstract: Minimal processing of vegetables has some undesirable physiological consequences. The shelf life of peeled raw potatoes is limited by the onset of enzymatic browning at the cut surfaces. It is generally accepted that polyphenol oxidase (PPO) is the enzyme mainly responsible for this type of browning. This work aimed to study the effect of vacuum storage at 4°C on the colour, which is the main parameter limiting the shelf life of potato (cv. Monalisa). PPO activity was evaluated as well with the aim to investigate the relation with colour changes.

Keywords: peeled potatoes; raw potatoes; minimal processing; colour changes; polyphenol oxidase; PPO; vacuum storage; refrigerated storage; postharvest technology; enzymatic browning; shelf life.

DOI: 10.1504/IJPTI.2011.043329

International Journal of Postharvest Technology and Innovation, 2011 Vol.2 No.3, pp.233 - 242

Received: 08 Jul 2010
Accepted: 26 May 2011
Published online: 18 Feb 2015 *

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