Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree

The effects of high hydrostatic pressure (HHP) treatments of 345, 517, or 689 MPa, for 10, 20, or 30 min at initial pHs of 3.9, 4.1, or 4.3 on polyphenoloxidase (PPO) activity, color and microbial inactivation in avocado puree during storage at 5, 15, or 25°C were investigated and compared with untr...

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Bibliographic Details
Published in:Food research international 1998-01, Vol.31 (8), p.549-556
Main Authors: López-Malo, A., Palou, E., Barbosa-Cánovas, G.V., Welti-Chanes, J., Swanson, B.G.
Format: Article
Language:English
Subjects:
avocado
avocados
Biological and medical sciences
browning
catechol oxidase
color
enzyme activity
Food industries
food processing
food storage
foods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
high hydrostatic pressure
inactivation
microorganisms
polyphenoloxidase
pressure
pressure treatment
temperature
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Summary:The effects of high hydrostatic pressure (HHP) treatments of 345, 517, or 689 MPa, for 10, 20, or 30 min at initial pHs of 3.9, 4.1, or 4.3 on polyphenoloxidase (PPO) activity, color and microbial inactivation in avocado puree during storage at 5, 15, or 25°C were investigated and compared with untreated avocado puree. Standard plate as well as yeast and mold counts of HHP treated purees were
ISSN:0963-9969
1873-7145
DOI:10.1016/S0963-9969(99)00028-9