Biochemical changes and peroxidase activity during development of acerola Okinawa

Authors

Keywords:

Bioactive compounds, Enzyme activity, Stability

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.

   

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Author Biography

  • Profa., Universidade Federal da Paraíba

    Centro de Tecnologia- Programa de Ciência e Tecnologia de Alimentos

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Published

2023-10-24

Issue

Vol. 55 (2024)

Section

Food Engineering

License

Atribuição
CC BY

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How to Cite

MARIA CARNEIRO MARANHÃO RIBEIRO, Christine; PATRÍCIO DE ALBUQUERQUE COUTINHO, Tatyana; TÚLIO JOSÉ DE BARROS RIBEIRO, Marco; RAPHAELA GONÇALVES FARIAS, Larissa; JOHANN HOLSCHUH, Heinz; DE MELO SILVA, Silvanda; KÊNIA ALENCAR BEZERRA, Taliana; INÊS SUCUPIRA MACIEL, Maria. Biochemical changes and peroxidase activity during development of acerola Okinawa. Revista Ciência Agronômica, [S. l.], v. 55, p. 1–12, 2023. Disponível em: https://periodicos.ufc.br/revistacienciaagronomica/article/view/91910. Acesso em: 27 apr. 2026.