The Role of Polyphenols in Quality, Postharvest Handling, and Processing of Fruits - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 272

these enzymes along with PPO, catalase, and lipoxygenase may result in quality losses by
inducing changes in the flavor, color, texture, and nutrient value of horticultural commodi-
ties. The reactions catalyzed by POX are of four types: peroxidative, oxidative, catalytic,
and hydroxylation.
The overall equation can be given as follows:

ROOH + AH 2 → 2H 2 O + ROH + A

H + ,CH 3 ,orC 2 H 5 ;AH 2 =

where R = hydrogen donor in the reduced form; and A =

hydrogen donor in the oxidized form.
The oxidative reaction of POX may take place in the absence of H 2 O 2 , but for this, it
requires O 2 and cofactors—Mn 2 + and a phenol (mostly 2,4-dichlorophenol) (Kay et al.,
1967). The catalytic decomposition of H 2 O 2 occurs in the absence of a hydrogen donor as
per the following equation:

2H 2 O 2 → 2H 2 O + O 2

The rate of this reaction is negligible as compared to the rates of the peroxidative and
the oxidative reactions (Vamos-Vigyazo, 1981). The hydroxylation reaction produces o -
dihydroxy phenols from monophenols and O 2 .But the reaction requires a hydrogen donor,
for example, dihydroxyfumaric acid, which provides free radicals necessary for the enzyme
action.

12.7.1 Factors important for enzymatic browning

The most important factors that determine the rate and intensity of enzymatic browning are
the activity of enzyme, concentration of specific polyphenols present in the tissue, oxygen
availability, the pH, and the temperature (Martinez and Whitaker, 1995). Browning reactions
are also dependent on the mechanical integrity of cell membranes (Dornenburg and Knorr,
1997). In addition to this, the subsequent nonenzymatic browning also influences the PPO
activity. The optimum pH and temperature for PPO activity varies with the source of the
enzyme and the substrate (Vamos-Vigyazo, 1981). Thermotolerance of the PPO depends
on the substrate specificity, pH, and also the source of the enzyme. Short exposures of the
tissues to a temperature range of 70-90 ◦ C are sufficient for partial or complete destruction
of PPO activity. Enzymatic browning in fruits, for example, apples, can be controlled by
blanching, a pretreatment, which results in inactivation or destruction of PPO. In a recent
study, it has been found that low-temperature long-time (LTLT) treatment at 75 ◦ C for 5 min
and high-temperature short-time (HTST) treatment at 90 ◦ C for 10 s is sufficient to control
the enzymatic browning in apple (Rupasinghe et al., unpublished). However, the thermal
treatment may result in a loss of phenolic compounds, vitamins, and other water-soluble
nutrients and also affect the product quality such as flavor, color, taste, and texture (Biekman
et al., 1996). To prevent these changes, nonthermal methods such as application of chemical
inhibitors have been devised for inactivation of PPO (Sapers et al., 1990; Sisler and Serek,
1997; Son et al., 2001; Rupasinghe et al., 2005). The enzyme activity gets inhibited by the
presence of acids, halides, phenolic acids, sulfites, chelating agents, and reducing agents
such as ascorbic acid, quinine couplers such as cysteine, and various substrate-binding