When sulfur dioxide is used in commercial drying of fruits in
combination with low storage temperatures, browning and microbial spoilage
can be inhibited. However, the relationship between moisture level,
storage temperature, and sulfur dioxide content on the color of dried
fruit is not known; therefore the purpose of this research...
Inhibition of polyphenol oxidase (PPO) by sulfur dioxide (SO₂)
was studied using three different sources of PPO (banana, mushroom,
and pear). Several methods to detect PPO activity were tested due to
SO₂, interference in some of the assays. The method using
2-nitro-5-thiobenzoic acid (TNB) to react with the quinones was...