Effect of pH, temperature and some chemicals on polyphenoloxidase and peroxidase activities in harvested Deglet Nour and Ghars dates
作者： Saliha Daas Amiour , Leila Hambaba
DOI: 10.1016/J.POSTHARVBIO.2015.07.027
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摘要: Abstract The influence of pH, temperature and some chemicals on polyphenoloxidase peroxidase activities in harvested Deglet Nour Ghars dates was studied. These were tested for optimum pH temperatures. Their stability assessed as a percentage remaining activity after incubation at different temperatures the presence chemicals. determination phenol content antiradical fruit extracts these also carried out. Optimal pHs are 6.4 7.2 with 35 °C 40 °C respectively. For peroxidases conditions 5.6, 6.2 35 °C, 30 °C most inhibitory to both enzymes ascorbic acid, sodium metabisulfite cysteine. highest varieties is metabisulfite. anti-radical that acid. enzymatic browning can be completely inhibited by extreme
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