Title: Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid
Abstract: Polyphenol oxidase (PPO, EC 1.10.3.2) from litchi peel was partially purified by ammonium sulfate fractionation and gel filtration, and a 16-fold purification of PPO achieved. The use of 10 mmol litre−1 glutathione and 100 mmol litre−1 citric acid was found to give good control of the browning of litchi fruit and 80–85% inhibition of PPO observed. Application of glutathione in combination with citric acid is recommended as a way of slowing the browning of litchi fruit.
Publication Year: 1998
Publication Date: 1998-05-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 105
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot