Characterization of polyphenol oxidase during three ripening stages of an eggplant (Solanum melongena L.) fruit: a local type in northeast Anatolia


Torun H., KOLCUOĞLU Y. , AYAZ F. A. , ÇOLAK A. , Glew R. H.

TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI, vol.40, no.1, pp.44-50, 2015 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 40 Issue: 1
  • Publication Date: 2015
  • Doi Number: 10.5505/tjb.2015.27146
  • Title of Journal : TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI
  • Page Numbers: pp.44-50
  • Keywords: Browning, eggplant, polyphenol oxidase, ripening, Solanum melongena, PARTIAL-PURIFICATION, DIPHENOLASES, QUALITY, APPLE

Abstract

Objective: A relatively new local type of eggplant, Solanum melongena L. 'Kadife' is widely consumed in Turkey because of its economic availability and good nutritional qualities. However, the high polyphenol content of eggplant renders it susceptible to unattractive oxidative browning catalyzed by polyphenol oxides (PPOs). Therefore, the main aim of this study was to characterize PPO in this eggplant cultivar at three stages of its development.