Enzymes in Quality and Processing of Tropical and Subtropical Fruits - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 48

Park EY, Luh BS. 1985. Polyphenol oxidase of kiwifruit.
J Food Sci 50: 678-84.
Pathak N, Sanwal GG. 1998. Multiple forms of polygalactur-
onase from banana fruits. Phytochem 48: 249-55.
Pathak N, Mishra S, Sanwal GG. 2000. Purification character-
ization of polygalacturonase from banana fruit. Phytochem
54: 147-52.
Paull RE, Chen NJ. 1983. Postharvest variation in cell wall-
degrading enzymes of papaya ( Carica papaya L.) during
fruit ripening. Plant Physiol 72: 382-85.
Paulson AT, Vanderstoep J, Porritt SW. 1980. Enzymatic
browning of peaches: Effect of gibberellic acid and
ethephon on phenolic compound and polyphenoloxydase
activity. J Food Sci 45: 341-45.
Pelloux J, Rusterucci C, Mellerowicz EJ. 2007. New insights
into pectin methylesterase structure and function. Trends
Plant Sci 12: 267-77.
Perera, NN, Gamage TV, Wakeling L, Gamlath GGS, Ver-
steeg C. 2010. Colour and texture of apples high pressure
processed in pineapple juice. Innov Food Sci Emerg 11:
39-46.
Pesis E, Fuchs Y, Zauberman G. 1978. Cellulase activity and
fruit softening in avocado. Plant Physiol 61: 416-19.
Pilling J, Willmitzer L, B ucking H, Fisahn J. 2004. Inhibi-
tion of a ubiquitously expressed pectin methyl esterase in
Solanum tuberosum L. affects plant growth, leaf growth po-
larity, and ion partitioning. Planta 219: 32-40.
Porta H, Rocha-Sosa M. 2002. Plant lipoxygenases: Physio-
logical and molecular features. Plant Physiol 130: 15-21.
Prasanna V, Prabha TN, Tharanathan RN. 2006. Multiple
forms of polygalacturonase from mango ( Mangifera indica
L. cv. Alphonso) fruit. Food Chem 95: 30-36.
Prota G. 1988. Progress in the chemistry of melanins and
related metabolites. Med Res Rev 8: 525-56.
Prunsky D, Kobiler I, Jacoby B, Sims JJ, Midland SL. 1985.
Inhibitors of avocado lipoxygenase: Their possible relation-
ship with the latency of Colletotrichum gloeosporioides .
Physiol Plant Path 27: 269-79.
Ramirez-Martinez JR, Levi A, Padua H, Bakil A. 1977. Astrin-
gency in an intermediate moisture banana product. J Food
Sci 5: 1201-5.
Ren C, Kermode AR. 2000. An increase in pectin methyl
esterase activity accompanies dormancy breakage and ger-
mination of yellow cedar seeds. Plant Physiol 124: 231-42.
Roberts E, Kolattukudy PE. 1989. Molecular cloning, nu-
cleotide sequence, and abscissic acid induction of a
suberization-associated highly anionic peroxidase. Mol Gen
Genet 217: 223-32.
Robinson DS. 1987. Scavenging enzyme and catalases. In:
Robinson DS, editor. Biochemistry and Nutritional Value .
Harlow, UK: Longman Scientific and Technical. p 459-65.
Robinson DS. 1991. Peroxidase and catalase in foods. In: Ox-
idative Enzymes in Foods . Robinson DS, Eskin NAM, edi-
tors. Amsterdam: Elsevier Applied Science. p 1-49.

Robinson DS, Wu Z, Domoney C, Casey R. 1995. Lipoxyge-
nases and a quality of foods. Food Chem 54: 33-43.
Roe B, Bruemmer JH. 1981. Changes in pectic substances and
enzymes during ripening and storage of Keitt mangoes. J
Food Sci 46: 186-89.
Rogiers SY, Kumar GNM, Knowles NR. 1998. Maturation and
ripening of fruit of Amelanchier alnifolia Nutt. are accom-
panied by increasing oxidative stress. Ann Bot 81: 203-11.
Rosahl S. 1996. Lipoxygenases in plants—their role in devel-
opment and stress response. Z Naturforsch 51c: 123-38.
Rose JKC, Bennett AB. 1999. Cooperative disassembly of the
cellulose-xyloglucan network of plant cell walls: Parallels
between cell expansion and fruit ripening. Trends Plant Sci
4: 176-83.
Saher S, Piqueras A, Hellin E, Olmos E. 2005. Pectin
methylesterases and pectins in normal and hyperhydric
shoots of carnation cultured in vitro. Plant Physiol Biochem
43: 155-59.
Sakurai N, Nevins DJ. 1997. Relationship between fruit soften-
ing and wall polysaccharides in avocado ( Persea americana
Mill) mesocarp tissues. Plant Cell Physiol 38: 603-10.
Sapers GM. 1993. Browning of foods: Control by sulfites,
antioxidants, and other means. Food Technol 47: 75-84.
Segovia-Bravo KA, Jaren-Galan M, Garcia-Garcia P, Garrido-
Fernandez A. 2007. Characterization of polyphenol oxidase
from the Manzanilla cultivar ( Olea europaea pomiformis )
and prevention of browning reactions in bruised olive fruits.
J Agric Food Chem 55: 6515-20.
Selvaraj Y, Kumar R. 1989. Studies on fruit softening enzymes
and polyphenol oxidase activity in ripening mango fruit. J
Food Sci Technol 26: 218-22.
Sentandreu E., Carbonell L, Carbonell JV, Izquierdo L. 2005.
Effects of heat treatment conditions on fresh taste and on
pectin methylesterase activity of chilled mandarin and or-
ange juices. Food Sci Technol Intl 11: 217-22.
Sharon-Raber O, Kahn V. 1983. Avocado mesocarp;
browning-potential, carotenoid content, polyphetiol oxi-
dase, catalase and peroxidase activities: Comparison be-
tween six avocado cultivars. J Food Sci 48: 1874-75.
Shiomi S. Kubo Y, Wamocho LS, Koaze H, Nakamura R, Inaba
A. 1996. Postharvest ripening and ethylene biosynthesis in
purple passion fruit. Postharvest Biol Technol 8: 199-207.
Siddalingu BS, Padival RA, Ranganna S. 1985. Determination
of thermal process schedule for canned mango, papaya and
guava pulps. Acta Aliment 14: 331-42.
Siddiq M, Sinha NK, Cash JN. 1992. Characterization of
polyphenoloxidase from Stanley plums. J Food Sci 57:
1177-79.
Siedow JN. 1991. Plant lipoxygenase: Structure and function.
Ann Rev Plant Phys 42: 145-88.
Singh P, Dwivedi UN. 2008. Purification and characterisa-
tion of multiple forms of polygalacturonase from mango
( Mangifera indica cv. Dashehari) fruit. Food Chem 111:
345-49.