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RESUMEN
ABSTRACT
The polyphenol oxidases (briefly known as PPOs) are enzymes (found mainly in plants and
fungi) that catalyze a reaction that transforms o- diphenols to o - quinones. The o- quinones
are very reactive and attack a wide variety of cellular components, promoting the formation
of black-brown polymers. These polymers are responsible for the darkening of plant tissue
when damaged physically. This is easily observed in bananas or potatoes, which have high
levels of PPOs.
Whereas the storage of certain fruits and vegetables in controlled atmospheres can inhibit
the activity of polyphenol oxidase (PPO) and therefore reduce enzymatic browning , applied
an atmosphere rich in CO2 to potato (Solanum tuberosum) at 7 ° C for 120 hours. Both whole
potatoes as the model system of the extract subjected to the atmosphere rich in CO2, had a
reduced PPO activity without actually affecting the protein concentration, and then to
complete enzyme inhibition was applied which Sodium Metabisulfite reacted violently with
oxidizing agents and reducing action given its certifying that the use of both methods we
generated stable values for enzyme inhibition of PPO that having used just one.