Enzymatic browning reactions by polyphenol oxidases cause alteration of appearance, flavor and nutritive value vegetables fruits. It is one the important problems for used as salads causes lots economic losses. In this study, oxidase (PPO) from Eruca sativa was extracted characterization studies were carried out. Substrate specificity variable substrates, optimum pH, temperature, effect differe...

Ascochyta blight caused by Ascochyta rabiei (Pass.) Labrousse is a major biotic constraint in production of chickpea. In the present investigation, all chickpea genotypes [E100Y (m), Gaurav, Pb-7 and L550] induced 100% callus on standard medium with greenish colour and fragile structure. These calli were used for in vitro screening against pathogen, A. rabiei culture filtrate at 0, 5, 10, 15 an...

Esculetin has been described as an inhibitor of tyrosinase and polyphenol oxidase and, therefore, of melanogenesis. In this work, we demonstrate that esculetin is not an inhibitor but a substrate of mushroom polyphenol oxidase (PPO) and horseradish peroxidase (POD), enzymes which oxidize esculetin, generating its o-quinone. Since o-quinones are very unstable, the usual way of determining the en...

Peroxidases (POD) and polyphenol oxidase (PPO) are enzymes that are well known to be involved in the enzymatic browning reaction of fruits and vegetables with different catalytic mechanisms. Both enzymes have some common substrates, but each also has its specific substrates. In our computational study, the amino acid sequence of grape peroxidase (ABX) was used for the construction of models emp...

Chilling injury (CI) symptoms in avocado (Persea americana Mill.) fruit, expressed as mesocarp discoloration, were found to be associated with embryo growth and ethylene production during cold storage. In cvs Ettinger and Arad most mesocarp discoloration was located close to the base of the seed and was induced by ethylene treatment in seeded avocado fruit. However, ethylene did not increase me...