Biochemical changes and peroxidase activity during development of acerola Okinawa

Abstract

The objective of this study was to evaluate the chemical changes during the development of acerola, Okinawa cultivar, to determine the peroxidase (POD) activity and its thermal stability. Peroxidase (POD) has been considered the main enzyme responsible for the quality deterioration of fruits. Additionally, characteristics evaluated in this study can be important postharvest quality criteria for fruit processing, screening and breeding. Changes in physiological development were evaluated by the determination of moisture content, ascorbic acid, ashes, total and reducing sugars, pectin, chlorophyll a and b, amounts of anthocyanins, flavonols and total carotenoids.