ENZYMATIC BROWNING OF PEACHES: EFFECT OF GIBBERELLIC ACID AND ETHEPHON ON PHENOLIC COMPOUNDS AND POLYPHENOLOXIDASE ACTIVITY
- 1 March 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (2) , 341-345
- https://doi.org/10.1111/j.1365-2621.1980.tb02610.x
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
- Effect of Ethylene on the Qualitative and Quantitative Composition of the Phenol Content of Carrot RootsPhysiologia Plantarum, 1974
- Effect of Phloroglucinol and Resorcinol on the Clingstone Peach Polyphenol Oxidase-catalyzed Oxidation of 4-MethylcatecholPlant Physiology, 1971
- Isolation and Characterization of Polyphenol Oxidase Isozymes of Clingstone PeachPlant Physiology, 1971
- Tobacco polyphenoloxidases: a specific staining method indicating non-identity with peroxidasesPhytochemistry, 1971
- The use of a fungal pectate lyase in the purification of laccase from peachesPhytochemistry, 1970
- Changes in the levels of catechol oxidase and laccase activity in developing peachesJournal of the Science of Food and Agriculture, 1970
- Methods for the study of ripening and protein synthesis in intact pome fruitsPhytochemistry, 1969
- Multiple Forms of PhenoloxidaseJournal of Food Science, 1967
- Polyphenolic Compounds in Canned Cling PeachesJournal of Food Science, 1967
- Anthocyanin in Freestone PeachesJournal of Food Science, 1965