Polyphenol oxidase: Difference between revisions

wow holy moly Present in the chloroplasts and mitochondria of all parts of an apple,<ref name=VamosHaard/> PPO is the major enzyme responsible for enzymatic browning of apples.<ref>{{Cite journal |last1=Rocha |first1=Ada M C N |last2=Cano |first2=M Pilar |last3=Galeazzi |first3=Maria A M |last4=Morais |first4=Alcina M M B | name-list-style = vanc |date=1998-08-01 |title=Characterisation of 'Starking' apple polyphenoloxidase |journal=Journal of the Science of Food and Agriculture |volume=77 |issue=4 |pages=527–534 |doi=10.1002/(sici)1097-0010(199808)77:4<527::aid-jsfa76>3.0.co;2-e |issn=1097-0010|hdl=10261/114868 |hdl-access=free }}</ref> Due to an increase in consumer demand for pre-prepared fruits and vegetables, a solution for enzymatic browning has been a targeted area of research and new product development.<ref name=SonMoon>{{Cite journal | vauthors = Son SM, Moon KD, Lee CY |title=Inhibitory effects of various antibrowning agents on apple slices |journal=Food Chemistry | date = April 2001 |volume=73 |issue=1 |pages=23–30 |doi=10.1016/s0308-8146(00)00274-0 }}</ref> As an example, pre-sliced apples are an appealing consumer product, but slicing apples induces PPO activity, leading to browning of the cut surfaces and lowering their esthetic quality.<ref name=SonMoon/> Browning also occurs in apple juices and purees when poorly handled or processed.<ref>{{cite journal | vauthors = Nicolas JJ, Richard-Forget FC, Goupy PM, Amiot MJ, Aubert SY | title = Enzymatic browning reactions in apple and apple products | journal = Critical Reviews in Food Science and Nutrition | volume = 34 | issue = 2 | pages = 109–57 | pmid = 8011143 | doi = 10.1080/10408399409527653 | year = 1994 }}</ref>