Abstract：
:The evolution of °Brix, protein content, polyphenoloxidase activity and peroxidase activity during the ripening of Crimson Seedless table grape was studied in three consecutive years (2006, 2007 and 2008). The total protein content was determined according to Bradford's dye binding method, and polyphenoloxidase (PPO) and peroxidase (POD) were extracted using Triton X-114 and characterised using spectrophotometric methods. The year had a statistically significant effect on all the studied parameters and there was an interannual correlation in the evolution of protein, PPO, POD and °Brix. All the studied parameters were statistically correlated, except POD activity with protein content. Weather conditions during the ripening period had a greater effect on protein content than PPO and POD activity.
journal_name
Food Chemjournal_title
Food chemistryauthors
López-Miranda S,Hernández-Sánchez P,Serrano-Martínez A,Hellín P,Fenoll J,Núñez-Delicado Edoi
10.1016/j.foodchem.2011.01.027subject
Has Abstractpub_date
2011-07-15 00:00:00pages
481-6issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(11)00089-6journal_volume
127pub_type
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