Stability, substrate and inhibitor specificity and electrophoretic
properties of a crude polyphenol oxidase (PPO) preparation extracted
from d'Anjou pears (Pyrus communis L.) were investigated. Levels
of polyvinylpyrrolidone and pH of buffer for extraction were found
to affect the specific activity of the extracted enzyme. An extract
prepared with 1.5 g...
Methods are described for making the following determinations in fruits and processed fruit products: anthocyanin pigment content, color density, polymeric color, browning, turbidity, and anthocyanin degradation index. Tables list the anthocyanins of common fruits, their molecular weights, molar absorbances, and wavelengths of maximum absorption. Thirty-one references are given.
The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated....