Polyphenolases of a local variety of mango.
Joshi P. R., Shiralkar N. D.
Author Affiliation: Nagpur University, Nagpur-440 010, India.
Journal of Food Science and Technology, India 14 : 77-79
Abstract : Polyphenol oxidase activity of the fruit pulp, negligible 12 days after fertilization, increased to 26.06 mu g protein/min 66 days after, and was again low at maturity (85 days). In the peel, however, specific activity was 26.25 mu g protein/min at 12 days and it declined steadily to a very low level at maturity. The enzyme was specific for dihydroxyphenols and was active at pH 6.5-7.0. The content of phenols and ascorbic acid declined from 456 and 135 mg/100 g, respectively, at 12 days to 110 and 43.5 mg at 85 days. Of several chemicals tested for their inhibitory effects on the enzyme, ascorbic acid was the most active.