31-08-2017, 02:01 PM
The objective of this research was to find alternative methods for the control of polyphenol oxidase (PPO) activity in fruits and vegetables with the purpose of reducing or eliminating the use of SO2 for this purpose. The interactions between ascorbic acid, citric acid, EDTA, sodium metabisulfite and heat treatment (70 ° C for 2 min) in the control of PPO activity in avocado (var. Fortuna) were studied. banana (Nanica) (var. Ana, Fuji, Gala and Golden), pear (var. D'Agua), peach (Royal var.), potato (Bintje), eggplant (Super F100), palm fungus (Agaricus bisporus) (Euterpe edulis Mart.). The results showed that PPO of avocado and eggplant was the most resistant to inhibition by the methods used. The least efficient method for controlling PPO was the addition of ascorbic acid and EDTA, whereas the most effective methods investigated included the use of ascorbic acid, citric acid, sodium metabisulfite and heat treatment. The results indicated that, with the exception of avocado PPO, the most appropriate alternative method to replace SO2 use in PPO control was a combination of ascorbic acid, citric acid and heat treatment.