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ACTA HORTICULTURAE SINICA ›› 2002, Vol. 29 ›› Issue (3): 261-262.

• 研究报告 • Previous Articles     Next Articles

Study on Characteristics of Polyphenol Oxidase in Pingguoli Pear

Cheng Jianjun1;Ma Ying1;Yang Yongli1;Ling Haibo2;Jiao Mingjing1;and Zhuang Yan1   

  1. (1 Northeast Agricultural University, Food Science Department, Harbin 150030, China; 2 Peking University Green Technology Co. Ltd, Beijing 100871, China)
  • Received:1900-01-01 Revised:1900-01-01 Online:2002-06-25 Published:2002-06-25

Abstract: The experiment studied on the Polyphenol oxidase ( PPO) extracted from Pingguoli Pear. Thechange of PPO activity and characteristics showed that the optimal pH of PPO is 4. 6, and optimal temperature is 40 ℃. The inhibition of the inhibitors is in the following order : sodium bisulphate, Vitamin C, citric acid, sodium sulfate. The effect of different zymolyte or different zymolyte concentration on PPO were studied.

Key words: Pingguoli pear, Polyphenol oxidase (PPO), Characteristics

CLC Number: