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, cilt.40, sa.1, ss.44-50, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 40 Sayı: 1
  • Basım Tarihi: 2015
  • Doi Numarası: 10.5505/tjb.2015.27146
  • Dergi Adı: TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.44-50
  • Anahtar Kelimeler: Browning, eggplant, polyphenol oxidase, ripening, Solanum melongena, PARTIAL-PURIFICATION, DIPHENOLASES, QUALITY, APPLE
  • Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

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.