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CATALASA, PEROXIDASA Y POLIFENOLOXIDASA EN PITAYA AMARILLA (Acanthocereus pitajaya): MADURACIÓN Y SENESCENCIA Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and Senescense

CATALASA, PEROXIDASA Y POLIFENOLOXIDASA EN PITAYA AMARILLA (Acanthocereus pitajaya): MADURACIÓN Y SENESCENCIA Catalase, Peroxidase and Polyphenoloxida

CATALASA, PEROXIDASA Y POLIFENOLOXIDASA EN PITAYA AMARILLA (Acanthocereus pitajaya): MADURACIÓN Y SENESCENCIA Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and Senescense  
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We evaluate the relation between some symptoms of deterioration and the activity of enzymes entailed with both the browning and the antioxiding system in fruits of yellow pitaya (Acanthocereus pitajaya), harvested in its physiological maturity and stored for 15 days at 24°C and 85% of relative humidity. In the whole fruits, the respiratory intensity and the external colors were evaluated; further, the activity of catalase (CAT), peroxidase (POD) and polyphenoloxidase (PPO) was studied in the peel of the fruit. The fruit exhibited a climacteric behavior six days after the date of the harvest. The browning of the peel had a direct relation with the activity of POD and PPO. The maximum observed activity of CAT in the climacterium, responds to the proper balance with the high production of H2O2 expected at that moment.
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