Polyphenol Oxidase and Peroxidase in Fruits and Vegetables

C R C Critical Reviews in Food Science and Nutrition

Volumn 15, Issue 1, 1981, Pages 49-127

  Vamos Vigyázó, Lilly ^a  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

Author keywords

[No Author keywords available]

Indexed keywords

CATECHOL OXIDASE; ISOENZYME; PEROXIDASE;

BASIDIOMYCETES; ENZYMOLOGY; FOOD HANDLING; FRUIT; HEAT; ISOLATION AND PURIFICATION; METABOLISM; PH; REVIEW; TEMPERATURE; VEGETABLE;

BASIDIOMYCOTA; CATECHOL OXIDASE; FOOD HANDLING; FRUIT; HEAT; HYDROGEN-ION CONCENTRATION; ISOENZYMES; PEROXIDASES; TEMPERATURE; VEGETABLES;

EID: 0019741905     PISSN: 00990248     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408398109527312     Document Type: Article

References (498)

1. Anon. Enzyme Nomenclature, Elsevier, Amsterdam, 1973.
2. Zaprometov, N.N. Metabolism of phenolic compounds in plants, (Russ.), Biokhimiya, 42, 3, 1977.
3. Whitaker, J.R. Principles of Enzymology for the Food Sciences, Marcel Dekker, New York, 1972, chaps. 22 and 24.
4. Herrmann, K. aoeber Oxydationsfermente und phenolische Substrate im Gemase and Obst. III. Catechine, Oxyzimtsauren und o-Polyphenoloxidase im Obst. Z. Lebensm. Unters. Forsch. 108, 152, 1958.
5. Walker, J.R.L. Enzymic browning in food. A review. Enzyme Technol. Dig. 4(3), 89, 1975.
6. Mayer, A.M. and Harel, E. Laccase-like enzyme in peaches, Photochemistry, 5, 783, 1968.
7. Brown, B.R. Biochemical aspects of oxidative coupling of phenols, in Oxidative Coupling of Phenols, Taylor, W.I. and Battersby, A.R. Eds. Marcel Dekker, New York, 1967, chap. 4.
8. Turner, E.M. Wright, M. Ward, T. Osborne, D.J. and Self, R. Production of ethylene and other volatiles and changes in cellulase and laccase activities during the life cycle of the cultivated mushroom Agaricus bisporus, J. Gen. Microbiol. 91, 167, 1975.
9. Filner, Ph. Wray, J.L. and Varner, J.E. Enzyme induction in higher plants, Science, 165, 358, 1969.
10. Ragazzi, E. and Veronese, G. Ricerche suite fenolossidasi e sul contenuto in o-difenoli delle olive, Ann. Chim. 57, 1476, 1967.
11. Tolbert, N.E. Activation of polyphenol oxidase of chloroplasts, Plant Physiol, 51, 234, 1973.
12. Craft, C.C. Localization and activity of phenolase in the potato tuber, Am. Potato J. 43, 112, 1966.
13. Stephens, G.J. and Wood, R.K.S. Release of enzymes from cell walls by an endopectate-trans-eliminase, Nature, 251, 358, 1974.
14. Parish, R.W. The intracellular location of phenol oxidases and peroxidase in stems of spinach beet (Beta vulgaris L.), Z. Pflanzenphysiol, 66, 176, 1972.
15. Harel, E. Mayer, A.M. and Shain, Y. Catechol oxidases from apples, their properties, subcellular location and inhibition, Physiol Plant. 17, 921, 1964.
16. Drawert, F. and Gebblng, H. aoeber aktiv und latent gebundene Phenoloxidase und ihre AblAsung von pflanzlichen Zellstrukturen, Naturwissenschaften, 54, 226, 1967.
17. Kenten, R.H. Latent phenolase in extracts of broad bean (Vicia faba L.) leaves, 1. Activation by acid and alkali, Biochem. J. 67, 300, 1957.
18. Ivanov, T.P. Activity of polyphenol oxidase during the ripening of Cherven muscat, dimyat, riesling and aligote grapes, Lozar. Vinar. 15, 24, 1966.
19. Dang, F. Localization and solubility of polyphenoloxidase in stone fruits, Nauchni Tr. Vissh. Inst. Khranit. Vkusova Promst. 18, 241, 1971.
20. Biedermann, W. Oxydation in Obst und Obstsaften, Mitt. Geb. Lebensmittelunters. Hyg. 47, 86, 1956.
21. Voigt, J. and Noske, R. Zur Bestimmung der Polyphenoloxidaseaktivitat. II. Orientierende Versuche zur Anwendbarkeit der Methode mit Besthorns Reagens in a.pfeln, Z. Lebensm. Unters. Forsch. 130, 9, 1966.
22. Iliescu-Moruju, E. Activity of oxidases in sweet cherries during growth and maturation, Stud. Cercet. Biochim. 12, 47, 1969.
23. Ben-Shalom, N. Kahn, V. Harel, E. and Mayer, N. Olive catechol oxidase-changes during fruit development, J. Sei. Food Agrie. 28, 545, 1977.
24. Palmer, J.K. Banana polyphenoloxidase. Preparation and properties, Plant Physiol, 38, 508, 1963.
25. Padran, M.P. Lozano, J.A. and Gonzailes, A.G. Properties of o-diphenol: 02 oxidoreductase from Musa cavendishii, Phytochemistry, 14, 1959, 1975.
26. Yankov, S.J. Activitac et localisation du ferment polyphacnoloxydase dans certains Fruits, C.R. Acad. Bulg. Sei. 14, 455, 1961.
27. Olimpienko, G.S. Effect of trace elements on the activity of catalase, peroxidase and polyphenoloxidase in sugar beet leaves, Uch. Zap. Petrozavodsk. Gos. Univ. 12, 76, 1964; Chem. Abstr. 65, 6247c, 1966.
28. Dobrolyubsky, O.K. Ryzha, V.K. Fedorenko, I.F. and Parlenko, M.M. The effect of trace elements on biochemical processes of grapes, in Mikroelementi v Sel'skom Khoz. i Med. (Microelements in Agriculture and Medicine). Ukr. Nauchno-Issl. Inst. Fisiol. Rast. Akad. Nauk Ukr. SSR, Materiali 4-ogo Vses. Soveshch. Kiev, 183, 1962; Chem. Abstr. 63, 7614d, 1965.
29. Buchanan, D.W. Hall, C.B. Biggs, R.H. and Knapp, F.W. Influence of Alar, Ethrel and gibberellic acid on browning of peaches, HortScience, 4, 302, 1969.
30. Sal'kova, E.G. Zvyagintseva, Yu.V. Kuliev, A.A. and Akhundov, R.M. The effect of Ethrel on the biochemical processes in fruit ripening, Prikt. Biokhim. Mikrobiol. 13, 97, 1977.
31. Bonner, W.D. Soluble oxidases and their functions, Annu. Rev. Plant Physiol. 8, 427, 1957.
32. Mason, H.S. Comparative biochemistry of the phenolase complex, Adv. Enzymol. Ret. Subj. Biochem. 16, 105, 1955.
33. Sondheimer, E. Chlorogenic acids and related depsides, Bot. Rev. 30, 667, 1964.
34. Farkas, G.L. and Kiraily, Z. Role of phenolic compounds in the physiology of plant disease resistance, Phytopathol. Z. 44, 106, 1962.
35. Rubin, V.A. and Artsikovskaya, E.V. Biokhimiya ifisiologiya immuniteta rastenii. Izd. Akad. Nauk SSSR, Moscow, 1960.
36. Mondy, N.I. and Koch, R.L. Effect of potato virus X on enzymatic darkening and lipid content of potatoes, J. Food Sei. 43, 703, 1978.
37. Weber, D.J. and Stahmann, M.A. Ceratocystis infection in sweet potato: its effect on proteins, isozymes and acquired immunity, Science, 146, 929, 1964.
38. Stahmann, M.A. Clare, B.G. and Woodbury, W. Increased disease resistance and enzyme activity induced by ethylene and ethylene production by black rot infected sweet potato tissue, Plant Physiol. 41, 1505, 1966.
39. Hyodo, H. and Uritani, I. The inhibitory effect of some antibiotics on increase in o-diphenol oxidase activity during incubation of sliced sweet potato tissue, Agrie. Biol. Chem. 30, 1083, 1066.
40. Bugbee, M. Peroxidase, polyphenol oxidase and endopolygalacturonate trans-eliminase activity in different tissues of sugar beet infected with Phoma betae. Can. J. Bot. 53, 1347, 1975.
41. Walker, J.R.L. Inhibition of the apple phenolase system through infection by Pacnicillium expansum, Phytochemistry, 8, 561, 1969.
42. Walker, J.R.L. Phenolase inhibitor from cultures of Pencillium expansum which may play a part in fruit rotting, Nature. 227, 298, 1970.
43. Ndubizu, T.O.C. Relations of phenolic inhibitors to resistance of immature apple fruits to rot, J. Hortic. Sei. 51, 311, 1976.
44. Macrae, A.R. and Duggleby, R.G. Substrates and inhibitors of potato tuber phenolase, Phytochemistry. 7, 855, 1968.
45. Pierpoint, W. S-, The enzymic oxidation of chlorogenic acid and some reactions of the quinone produced, Biochem. J. 98, 567, 1966.
46. Khrushcheva, E.P. and Krehin, N. Ya. Certain physiological-biological indicators in the leaves of various frost resistant varieties of plums, Agrobiologya, 6, 921, 1965.
47. Molchanova, Z. Ya. The role of oxidases in the resistance of grapevines to unfavorable conditions of wintering, Vinodel. Vinograd. SSSR, 26(1), 21, 1966.
48. Gordon, S.A. and Paleg, L.G. Formation of auxin from tryptophan through action of polyphenols. Plant Physiol. 36, 838, 1961.
49. Heintze, K. Zur Frage der Braunungsreaktion in Lebensmitteln, Dtsch. Lebensm. Rundsch. 51, 69, 1955.
50. Synge, R.L.M. Interaction of polyphenols with proteins in plants and plant products, Qual. Plant. Plant Foods Hum. Nutr. 24, 337, 1975.
51. Kent, K.T. Harkin, J.N. and Cowling, E.B. Fungal degradation of lignin. II. Degradation of the lignin model compound syringyl-glycol /3-guaiacyl ether by Polyporus versicolor and Stereum frustula-tum, Biochim. Biophys. Acta, 165, 145, 1968.
52. Mathew, A.G. and Parpia, H.A.B. Food browning as a polyphenol reaction, Adv. Food Res. 19, 75, 1971.
53. Takeo, T. Tea leaf polyphenol oxidase. Part III. Studies on the changes of polyphenol oxidase activity during black tea manufacture. Agrie. Biol. Chem. 30, 529, 1966.
54. Grncarevic, M. and Hawker, J.S. Browning of sultana grape berries during drying, J. Sei. Food Agrie. 22, 270, 1971.
55. Moutounet, M. and Mondies, H. La polyphacnoloxidase de la prune d'Ente. Modification de son ! activitac au cours de l'aclaboration du pruneau d'Agen, Ann. Technol. Agrie. 25, 343, 1976.
56. De Amorim, H.V. and Silva, D.M. Relationship between the polyphenol oxidase activity of coffee beans and the quality of the beverage, Nature, 219, 381, 1968.
57. Bourzeix, M. Les composacs phacnoliques du raisin et du vin. Leurs transformations au cours de l'aclaboration des vins et leurs effets sur la qualitac (vins rouges), Bull. OtV, 49, 988, 1976.
58. Lukach, E.N. and Skvarkina, T.I. Study of the color of the crumb of bread from flour of high browning capacity, Khlebopek. Konditer. Promsl. 13(9), 14, 1969.
59. Nazarov, N.I. and Mazanashvili, G.G. Role of biochemical factors in the darkening of pasta products, Khlebopek. Konditer. Promst. 20(10), 34, 1976.
60. Horigome, T. and Kandatsu, N. Biological value of proteins allowed to react with phenolic compounds in the presence of o-diphenol oxidase, Agrie. Biol. Chem. 52, 1093, 1968.
61. Szaba, M.T. Effect of polyphenols on digestion of proteins, Proc. 19th Hung. Annu. Meet. Biochem. 1979, 223.
62. Gross, D. and Coombs, J. Enzymic colour formation in beet and cane juices. Paper presented at the 15th General Assembly of C.I. T.S. Vienna, 1975.
63. Herrmann, K. uber die phenolischen Inhaltsstoffe des Obstes, Erwerbsobstbau, 16, 1, 1974.
64. Sakamura, S. Watanabe, S. and Obata, Y. Anthocyanase and anthrocyanin occurring in the eggplant (Solanum melongena). III. Oxidative decolorization of the anthocyanin by polyphenol oxidase, Agrie. Biol. Chem. 29, 181, 1965.
65. Sakamura, S. Shibusa, S. and Obata, Y. Separation of a polyphenol oxidase for anthocyanin degradation in eggplant, J. Food Sei. 31, 317, 1966.
66. Van Buren, P.G. Scheiner, D.M. and Wagenknecht, A.G. An anthocyanin-decolorizing system in sour cherries, Nature. 185, 165, 1960.
67. Pifferi, P.G. and Cultrera, R. Enzymatic degradation of anthocyanins: the role of sweet cherry polyphenol oxidase, J. Food Sei. 39, 786, 1974.
68. Brooks, D.W. and Dawson, Ch. R. Aspects of tyrosinase chemistry, in The Biochemistry of Copper, Peisach, J. Aisen, P. and Blumberg, W.E. Eds. Academic Press, New York, 1966, 343.
69. Mason, H.S. Structures and functions of the phenolase complex, Nature, 177, 79, 1956.
70. Pendharkar, M.B. and Nair, P.M. Alterations in Solanum tuberosum polyphenol oxidase activity induced by gamma irradiation, Phytochemistry. 13, 1373, 1964.
71. Alberghina, F.A.M. Chlorogenic acid oxidase from potato tuber slices: partial purification and properties, Phytochemistry, 3, 65, 1964.
72. Patil, S.S. and Zucker, M. Potato phenolases; purification and properties, J. Biol. Chem. 240, 3938, 1965.
73. Abukharma, B.A. and Woolhouse, H.W. The preparation and properties of o-diphenol: oxygen oxidoreductase from potato tubers, New Phytol. 65, 477, 1966.
74. Mayer, A.M. and Fried, J. Localization and nature of phenolase in sugar-beet leaves, J. Exp. Bot. 11, 141, 1960.
75. Robb, D.A. Swain, T. and Mapson, L.W. Substrates and inhibitors of the activated tyrosinase of broad bean, Phytochemistry, 5, 665, 1966.
76. Bendall, D.S. and Gregory, R.P.F. Purification of phenol oxidases, in Enzyme Chemistry of Phenolic Compounds, Pridham, J.B. Ed. Pergamon Press, Oxford, 1966, 7.
77. Gregory, R.P.F. and Bendall, D.S. The purification and some properties of the polyphenol oxidase from tea (Camellia sinensis L.), Biochem. J. 101, 569, 1966.
78. Joshi, P.R. and Shiralkar, N.D. Polyphenolases of a local variety of mango, J. Food Sei. Technol. India, 14, 77, 1977.
79. Rivas, N.J. and Whitaker, J.R. Purification and some properties of two polyphenol oxidases from Bartlett pears, Plant Physiol, 52, 501, 1973.
80. Lanzarini, G. Pifferi, P.G. and Zamorani, A. Specificity of an o-diphenol oxidase from Prunus avium fruits, Phytochemistry. 11, 89, 1972.
81. Matheis, G. and Belitz, H.-D. Studies on enzymic browning of potatoes (Solanum tuberosum). III. Kinetics of potato phenoloxidase (E.C. 1.14.18.1 monophenol, dihydroxyphenylalanine:oxygen-oxidoreductase Z. Lebensm. Unters. Forsch. 163, 191, 1977.
82. Vaughan, P.F.T. Butt, V.S. Grisebach, H. and Schill, L. Hydroxylation of flavonoids by a phenolase preparation from leaves of spinach beet, Phytochemistry, 8, 1373, 1969.
83. Heimann, W. and Andler, St. uber die hydroxylierende Wirkung der Phenoloxidase. I. Untersuchung des Systems Sauerstoff-Phenolase-Brenzcatechin-Hydrochinon, Z. Lebensm. Unters. Forsch. 118, 1, 1962.
84. Robb, D.A. Mapson, L.W. and Swain, T. On the heterogeneity of the tyrosinase of broad bean (Vicia faba), Phytochemistry, 4, 731, 1965.
85. Hyodo, H. and Uritani, I. Purification and Properties of o-diphenol oxidases in sweet potato, J. Biochem. 58, 388, 1965.
86. Bresler, S.E. Kazbekov, E.N. Sukhodolova, A.T. and Shadrin, V.N. The mechanism of catalysis by o-diphenoloxidase, Biokhimiya, 44, 741, 1979.
87. Burges, N.A. Enzymes associated with phenols, in Enzyme Chemistry of Phenolic Compounds, Pridham, J.B. Ed. Pergamon Press, Oxford, 1963, 1.
88. Levine, W.G. Lacease. A review, in The Biochemistry of Copper, Peisach, J. Aisen, P. and Blumberg, W.E. Eds. Academic Press, New York, 1966, 371.
89. Ingraham, L.L. and Corse, J. Enzymatic browning of fruits. I. Autoxidation of chlorogenic acid, J. Am. Chem. Soc. 73, 5550, 1951.
90. Czerkaskij, A. Pink discoloration in canned Williams' Bon Chretien pears, J. Food Sei. 35, 608, 1970.
91. Heintze, K. aoeber die Bildung von Metallchelaten bei Obstkonserven in Weissblechdosen, Dtsch. Lebensm. Rundsch. 56, 194, 1960.
92. Hughes, J.C. and Swain, T. After-cooking blackening in potatoes. III. Examination of the interaction of factors by in vitro experiments. J. Sei. Food Agrie. 13, 358, 1962.
93. Erdass, T. and Fodor, I. Removal of phenolic substances from wine, Kerteszeti Egyetem Közl. 40, 283, 1976.
94. Williams, A.H. Enzyme inhibition by phenolic compounds, in Enzyme Chemistry of Phenolic Compounds, Pridham, J.B. Ed. Pergamon Press, Oxford, 1963, 87.
95. Negoro, H. Effect of polyphenolic compounds on pectinase action, Eiyo To Shokuryo, 25, 1, 1972.
96. Burckhardt, R. Verlust des fruchteigenen Wohlgeschmackes bei verarbeiteten Lebensmitteln pflanzlicher Herkunft, der im Zusammenhang mit der Spaltung von Hydroxyzimtsaureestern (Depsiden) steht, Dtsch. Lebensm. Rdsch. 74, 205, 1978.
97. Herrmann, K. Phenolische Pflanzeninhaltsstoffe als natarliche Antioxydantien, Fette, Seifen, Anstrichm. 75, 499, 1973.
98. Baruah, P. and Swain, T. The action of potato phenolase on flavonoid compounds, J. Sei. Food Agrie. 10, 125, 1959.
99. Freudenberg, K. and Weinges, K. Catechins and flavonoid tannins, in The Chemistry of Flavonoid Compounds, Geissmann, T.A. Ed. Pergamon Press, Oxford, 1962, chap. 7.
100. Whalley, W.B. The stereochemistry of flavonoid compounds, in The Chemistry of Flavonoid Compounds. Geissmann, T.A. Ed. Pergamon Press, Oxford, 1962, chap. 14.
101. Sata, M. The conversion by phenolase of p-coumaric acid to caffeic acid with special reference to the role of ascorbic acid, Phytochemistry, 8, 353, 1962.
102. Walker, J.R.L. Studies on the enzymic browning of apples. II. Properties of apple polyphenoloxidase, Aust. J. Biol. Sei. 17, 360, 1964.
103. Harel, E. Mayer, A.M. and Shain, Y. Purification and multiplicity of catechol oxidase from apple chloroplasts, Phytochemistry. 4, 783, 1965.
104. Stelzig, D.A. Akhtar, S. and Ribeiro, S. Catechol oxidase of Red Delicious apple peel, Phytochemistry, 11, 535, 1972.
105. Jen, J.J. and Kahler, K.R. Characterization of polyphenoloxidase in peaches grown in the Southeast, Hort Science. 9, 590, 1974.
106. Herrmann, K. Flavonols and flavones in food plants: a review, J. Food Technol. 11, 433, 1976.
107. Mayer, A.M. Inhibition and substrate specificity of lettuce phenolase, Phytochemistry, 1, 237, 1962.
108. Wildanger, W. and Herrmann, K. Die phenolischen Inhaltsstoffe des Obstes. II. Die Flavonole des Obstes, Z. Lebensm. Unters. Forsch. 151, 103, 1973.
109. Stahr, H. and Herrmann, K. aoeber die Phenolsauren des Gemases. III. Hydroxyzimtsauren des Wurzelgemases, Z. Lebensm. Unters. Forsch. 159, 219, 1975.
110. Herrmann, K. aoeber Verfarbungen des Gemases durch phenolische Inhaltsstoffe, Dtsch. Lebensm. Rdsch. 72,90,1976.
111. Herrmann, K. Die phenolischen Inhaltsstoffe des Obstes. I. Bisherige Kenntnisse aber Vorkommen, Gehalte sowie Veranderungen wahrend des Fruchtwachstums, Z. Lebensm. Unters. Forsch. 151, 41, 1973.
112. Hanefold, M. and Herrmann, K. aoeber das Vorkommen von Proanthocyanidinen, Leukoanthocyaniden and Catechinen in Gemase, Z. Lebensm. Unters. Forsch. 161, 243, 1976.
113. Herrmann, K. aoeber das Nichtvorkommen der in hAheren Pflanzen verbreiteten phenolischen Inhaltsstoffe im Champignon, Z. Lebensm. Unters. Forsch. 155, 295, 1974.
114. Harrison, W.H. Whisler, W.W. and Ko, S. Detection and study by fluorescence spectrometry of stereospecificity in mushroom tyrosinase catalyzed oxidations. Proposal of a copper-containing reaction rate control site, J. Biol. Chem. 242, 1660, 1967.
115. Taufel, K. and Voigt, J. Die Bedeutung der Polyphenole bei der enzymatischen Braunung von Obst. Ernaehrungsforschung, 8, 406, 1963.
116. Matheis, G. and Belitz, H.-D. Untersuchungen zur enzymatischen Braunung bei Kartoffeln (Solanum tuberosum). I. Phenoloxydasen und phenolische Inhaltsstoffe verschiedener Sorten, Z. Lebensm. Unters. Forsch. 163, 92, 1977.
117. Griffiths, L.A. Detection and identification of the polyphenoloxidase substrate of the banana, Nature. 184, 58, 1959.
118. Maier, V.P. Metzler, D.M. and Huber, A.F. 3-O-Caffeoylshikimic acid (dactylifric acid) and its isomers, a new class of enzymatic browning substrates, Biochem. Biophys. Res. Commun. 14, 124, 1964.
119. Martin, W. and Rubertac, R. The polyphenol of Dioscorea alata (yam) tubers associated with oxidative browning, J. Agrie. Food Chem. 24, 67, 1976.
120. Walker, J.R.L. The polyphenoloxidase of pear fruit, Aust. J. Biol. Sei. 17, 575, 1964.
121. Luh, B.S. Tate, J.N. and Villarreal, F. Polyphenoloxydase-Aktivitat und Braunung bei BartlettBirnen, Fruchtsaft-Ind. ver Confructa, 8, 274, 1963.
122. Soler, A. Sabater, F. and Lozano, J.A. Sustratos del complejo fenolasa de albaricoque, Rev. Agroquim. Tecnol. Aliment. 6,94,1966.
123. Luh, B.S. and Phithakpol, B. Characteristics of polyphenol oxidase related to browning in cling peaches, J. Food Sei. 37, 264, 1972.
124. Vaimos-Vigyaiza, L. and Naidudvari-Mairkus, V. Unpublished results, 1976.
125. Montedoro, M. Ricerche sulla polifenolossidasi delle uve: II. Estrazione, puriflcazione e caratterizzazione dell'enzima, Ind. Agrar. 7, 259, 1969.
126. Cash, J.N. Sistrunk, W.A. and Stutte, C.A. Characteristics of Concord grape polyphenoloxidase involved in juice color loss, J. Food Sei. 41, 1398, 1976.
127. Fujita, S. and Sono, T. Oxidation and browning reaction of pyrogallol with the polyphenoloxidase from the immature fruit of Satsuma mandarin, Eiyo To Shokuryo, 29, 457, 1976.
128. Thomas, P. and Janave, M.T. Polyphenoloxidase activity and browning of mango fruits induced by gamma irradiation, J. Food, Sei. 38, 1149, 1973.
129. Kahn, V. Some biochemical properties of polyphenol oxidase from two avocado varieties differing in their browning rates, J. Food Sei. 42, 38, 1977.
130. Lavollay, J. Legrand, G. Lehongre, G. and Neumann, J. Enzyme-substrate specificity in potato polyphenol axidase, in Enzyme Chemistry of Phenolic Compounds, Pridham, J.E. Ed. Pergamon Press, Oxford, 1963, 33.
131. Levy, C.C. and Zucker, M. Cinnamyl and p-coumaryl esters as intermediates in the biosynthesis of chlorogenic acid, J. Biol. Chem. 235, 2418, 1960.
132. Fujimoto, K. Shindo, S. and Kaneda, T. Enzymatic browning of the pods of broad beans and prevention of browning by CO treatment, Eiyo to Shokuryo, 25, 349, 1972.
133. Chubey, B.B. and Dorell, G.D. Enzymatic browning of stored parsnip roots, J. Am. Soc. Hortic. Sei. 97, 107, 1972.
134. Kaldy, M.S. and Markakis, P. The browning of parsnips, Can. Inst. Food Sei. Technol. J. 5, 37, 1972.
135. Abe, K. Chachin, K. and Ogata, K. Chilling injury in eggplant fruits, 11. The effects of maturation and harvesting season on pitting injury and browning of seeds and pulp during storage, J. Jpn. Soc. Hortic. Sei. 45, 307, 1976; FST Abstr. 9, 10 J 1322, 1977.
136. Sisler, E.C. and Evans, H.J. A comparison of chlorogenic acid and catechol as substrates for the polyphenol oxidase from tobacco and mushroom, Plant Physiol. 33, 255, 1958.
137. Chaves, A.A. and Tomais, J.O. Extraccian y purificacian parcial de la polifenoloxidasa de manzanas Red Delicious. Determinacian de la actividad mediante un electrodo de plata-plomo, Rev. Agroquim. Tecnol. Aliment, 15, 434, 1975.
138. Wong, T.C. Luh, B.S. and Whitaker, J.R. Isolation and purification of polyphenol oxidase isozymes of clingstone peach, Plant Physiol. 48, 19, 1971.
139. Reyes, Ph. and Luh, B.S. Characteristics of browning enzymes in Fay Elberta freestone peaches, Food Technol. 14, 570, 1960.
140. Ramaswamy, S. and Rege, D.V. Polyphenoloxidase of Solanum melongena and its natural substrate, Acta Aliment. Acad. Sei. Hung. 4, 355, 1975.
141. Knapp, F.W. Some characteristics of eggplant and avocado polyphenoloxidases, J. Food Sei. 30, 930, 1965.
142. Smith, L.L. and Kruger, R.C. Separation and purification of the phenolases of the common mushroom, J. Biol. Chem. 237, 1121, 1962.
143. Vaimos-Vigyaiza, L. and Gajzaigo, I. Substrate specificity of the enzymic browning of apples, Acta Aliment. Acad. Sei. Hung. 7, 79, 1978.
144. Aylward, F. and Haisman, D.R. Oxidation systems in fruits and vegetables-their relation to the quality of preserved products, Adv. Food Res. 17, 1, 1969.
145. Weurman, C. and Swain, T. Changes in the enzymic browning of Bramley's Seedling apples during their development, J. Sei. Food Agrie. 6, 186, 1955.
146. Vaimos-Vigyaiza, L. and Kiss-Kutz, N. Studies into the o-diphenol oxidase activity of potatoes, Part II. Some characteristics of the enzyme, its amount in different varieties and its changes on storage, Acta Aliment. Acad. Sei. Hung. 3, 49, 1974.
147. Mihailyi, K. Vaimos-Vigyaiza, L. Kiss-Kutz, N. and Babos-Szebenyi, A. The activities of polyphenol oxidase and peroxidase in fruits and vegetables as related to pH and temperature. Acta Aliment. Acad. Sei. Hung. 7, 57, 1978.
148. Ponting, J.D. and Joslyn, M.A. Ascorbic acid oxidation and browning in apple tissue extract, Arch. Biochem. 19, 47, 1948.
149. Galeazzi, M.A. and Sgarbieri, V.C. Banana polyphenoloxidase. Varietal differences and partial characterization in 5th Int. Congr. Food Sei. Technol. Kyoto, Japan, September 1978, 237.
150. Kahn, V. Polyphenol oxidase activity and browning of three avocado varieties, J. Sei. Food Agrie. 26, 1319, 1975.
151. Schaller, K. Zur Bestimmung der Polyphenoloxidaseaktivitat in Kartoffelknollen, Z. Lebensm. Unters. Forsch. 150, 211, 1972.
152. Luhadiya, A.P. and Kulkarni, P.R. Polyphenol oxidase of Capsicum frutescens var. grossa Sendt, J. Food Sei. Technol. 15, 214, 1978.
153. Dawson, Ch. R. and Mager, R.J. Plant tyrosinase (polyphenol oxidase), in Methods in Enzymology, Vol. 5, Colowick, S.P. and Kaplan, N.O. Eds. Academic Press, New York, 1962, 817.
154. Ulrich, M.R. Le froid et les qualitacs organoleptiques des produits alimentaires, Rev. Gen. Froid, 12, 1025, 1975.
155. Stumbo, C.R. Thermobacteriology in Food Processing, Academic Press, New York, 1966, chap. 6.
156. Nehring, P. Cinetica delle reazioni nella sterilizzazione degli alimenti in scatola, Ind. Aliment. (Pinerolo, Italy), 14, 129, 1975.
157. Dimick, K.P. Ponting, J.D. and Makower, B. Heat inactivation of polyphenolase in fruit purees, Food Technol. 5, 237, 1950.
158. Strubi, P. Escher, F. and Neukom, H. Neuere Arbeiten aber die Technologie der Apfelnektar-Herstellung, Ind. Obst- Gemaseverwert. 60, 349, 1975.
159. Anon. Desactivacian de polifenoloxidasa en membrillos. Informacian taccnica. Rev. Agroquim. Tecnol. Aliment.18, 265, 1978.
160. Dang, F. and Yankov, St. Thermostability of the enzyme polyphenoloxidase in stone fruits, Nauchni Tr. Vissh. Inst. Khranit. Vkusova Promst. 17, 297, 1970.
161. Jankow, C.I. ÜFber die thermische Inaktivierung der Oxydasen in Obst und Gemase, Lebensm. Ind. 10, 23, 1963.
162. Soler-Marta-Nez, A. Sabater-Garca-A, F. and Lozano, J.A. Comportamiento de fenolasa de albaricoque frente a pH, tiempo y temperatura, Rev. Agroquim. Tecnol. Aliment. 5, 353, 1965.
163. Ponting, J.D. Bean, R.S. Notter, G.K. and Makower, B. Degree of heat inactivation of polyphenol oxidase and quality of frozen apricot puree, Food Technol. 8, 573, 1954.
164. Schaller, A. and Vemos-Vigyaiza, L. Ergebnisse von Untersuchungen hinsichtlich der Thermostabilitat von o-Diphenoloxidasen des Mesocarps verschiedener gelbfleischiger Pfirsichsorten, Confructa. 23, 90, 1978.
165. Demeaux, M. and Bidan, P. Etude de l'inactivation par la chaleur de la Polyphenoloxydase du jus de raisin, Ann. Technol. Agrie. 16, 75, 1967.
166. Guinot, Y. and Menoret, Y. Le chauffage continu du raisin avant pressurage, C R. Acad. Agrie. 51, 866, 1965.
167. Jankow, St. I. and Kirov, M.B. Thermostabilitat der Polyphenoloxidasen in Saften verschiedener Traubensorten, Confructa, 17, 4, 1972.
168. Enkelmann, R. Der Einfluss des pH-Wertes auf die Polyphenoloxydase-Aktivitat im Temperaturbereich von 20A C bis 30AC, Wein- Wissenschaft. 24, 452, 1969.
169. Pallavicini, C. Determination of phenolase, phosphatase, proteinase and saccharase in wine, Riv. Vitic. Enol. 19, 492, 1966; Chem. Abstra. 67, 10359w, 1967.
170. Pallavicini, C. Comportamento di alcuni enzimi di fragole congelate e conservate a - 20AC per un lungo periodo, Ind. Agrar. 7, 268, 1969.
171. Philippon, J. La daccongaclation des denraces d'origine vacgactale, Rev. Gen. Froid, 66, 947, 1975.
172. Yankov, St. Heat inactivation of oxidation enzymes, Khranit. Promst. 12(4,5), 19, 1963.
173. Krotov, E.G. Pluzhnikov, I.I. and Golubyatnikova, L.A. Inactivation of enzyme systems in vegetables prior to freezing, Izv. Vyssh. Uchebn. Zaved. Pishch. Tekhnol. 5, 42, I97I.
174. Spettoli, P. and Bolcato, V. Controllo periodico durante vari mesi della resistenza e dell'attivita a -20AC di alcuni enzimi estratti da fagiolini e piselli surgelati, Ind. Agrar. 11, 76, 1973.
175. Pallavicini, C. Spettoli, P. and Bolcato, V. Resistenza di alcuni enzimi di fagiolini e piselli al surgelamento e ad una lunga conservazione a -20AC Ind. Agrar. 8, 194, 1970.
176. Kahn, V. Latency properties of polyphenol oxidase in two avocado cultivars differing in their rate of browning, J. Sei. Food Agrie. 28, 233, 1977.
177. Lerner, H.R. Mayer, A.H. and Harel, E. Evidence for conformational changes in grape catechol oxidase, Phytochemistry, 11, 2415, 1972.
178. Robb, D.A. Mapson, L.W. and Swain, T. On the heterogeneity of the tyrosinase of broad bean (Vicia faba L.) Phytochemistry, 4, 731, 1965.
179. Ishiguro, R. Shinohara, R. and Aoyama, Y. Studies on the relationship between L-ascorbic acid and o-diphenol oxidase activity in Radish (Raphanus sativus L.), Eiyo To Shokuryo, 23, 13, 1970.
180. Weaver, M.L. Brown, R.C. and Steen, H.A. The association of copper with tyrosinase activity and internal discoloration (blackspot) in Russet Burbank potatoes, Am. Potato J. 45, 132, 1968.
181. Hyodo, H. and Uritani, I. A study on increase in o-diphenol oxidase activity during incubation of sliced sweet potato tissue, Plant Cell Physiol. 7, 137, 1966.
182. Arnaud, Y. Etude par ultracentrifugation analytique d'un systame enzymatique monomare-polymare (Polyphenoloxydase). J. Polym. Sei. Part C, 16(7), 4103, 1965.
183. Kolesnik, L.V. The effect of some trace fertilizers on the yield and physiological processes of grapes by root nutrition, Mikroelementi v Sel'skom Khozaistve i Medicine, Ukr. Nauchno-Issled. Inst. Fiziol. Rastenii Akad. Nauk Ukr. SSR, Materiali 4-ogo Vses. Soveshch. Kiev, 125, 1965; Chem. Abstr. 63, 4899g, 1965.
184. Palladina, T.A. and Pervova, Yu. A. Effect of germination stimulators on potato shoots and tubers, Fiziol. Rast. 13, 238, 1966.
185. Kopylov, A. Formation mechanism and identification of toxic substances of quinoid nature formed in irradiated organisms, Mater. Vses. Soveshch. Radiobiol. Vop. Prir. Roly Radiotoksinov Biol. Deistvii loniz. Radiac. 1, 18, 1965; Chem. Abstr. 67, 29661k, 1967.
186. Ivanickaya, E.A. Kuzin, A.M. and Kolomiiceva, I.K. Activation of phenolase by X-Ray irradiation of the tyrosine-phenolase system, Mekh. Biol. Deistviya loniz. Izluch. p. 70, 1965; Chem. Abstr. 66, 16894t, 1967.
187. Tagi-Zade, A.H. and Guseinov, S.G. The effect of ionizing radiation on oxidation-reduction processes of some plants, Izv. Akad. Nauk Azerb. SSR, Ser. Biol. Nauk, 6,91, 1964; Chem. Abstr. 63, 3289g, 1965.
188. Palmer, J.K. and Roberts, J.B. Inhibition of banana polyphenoloxidase by 2-mercaptobenzthiazole, Science. 157, 200, 1967.
189. Vaughan, P.F.T. and Butt, V.S. The action of o-dihydric phenols in the hydroxylation of p-coumaric acid by a phenolase from leaves of spinach beet (Beta vulgaris L.), Biochem. J. 119, 89, 1970.
190. Yasunobu, K.T. and Norris, E.R. Mechanism of borate inhibition of diphenol oxidation by tyrosinase, J. Biol. Chem. 227, 473, 1957.
191. Weser, U. Hemmung der o-Diphenol-Oxydase-Aktivitat durch Borat und Germanat, Hoppe-Seyler's Z. Physiol. Chem. 349, 982, 1968.
192. Pifferi, P.G. Baldassari, L. and Cultrera, R. Inhibition by carboxylic acids of an o-diphenol oxidase from Prunus avium fruits, J. Sei. Food Agrie. 25, 263, 1974.
193. Walker, J.R.L. and Wilson, E.L. Studies on the enzymis browning of apples. Inhibition of apple o-diphenol oxidase by phenolic acids, J. Sei. Food Agrie. 26, 1825, 1975.
194. Walker, J.R.L. The control of enzymic browning in fruit juices by cinnamic acid, J. Food Technol. 11, 341, 1976.
195. Soler-Marta-nez, A. Sabater-García, F. and Lozano, J.A. Inhibidores estructurales de fenolasa de albaricoque, Rev. Esp. Fisiol, 21, 139, 1965.
196. Duckworth, H.W. and Coleman, J.E. Physicochemical and kinetic properties of mushroom tyrosinase, J. Biol. Chem. 245, 1613, 1970.
197. Harel, E. Mayer, A.M. Markus, Z. and Avigad, G. Inhibition of apple catechol oxidase by a galactose oxidase inhibitor from Dactilium dendroides, Irs. J. Bot. 16, 38, 1967.
198. Taufel, K. and Voigt, T. Natriumchlorid als Inhibitor bei der enzymatischen Braunung von a.pfeln, Nahrung, 8, 80, 1964.
199. Sanderson, G.W. The action of polyphenolic compounds on enzymes, Biochem. J. 95, 24P, 1965.
200. Pruidze, G.N. and Grigorashvili, G.Z. Extraction and some properties of the o-diphenoloxidase and peroxidase inhibitor from the leaves of the tea plant, Prikl. Biokhim. Mikrobiol. 13, 104, 1977.
201. Jones, J.D. Hulme, A.C. and Wooltorton, L.S.C. Use of poly(vinyl-) pyrrolidinone in the isolation of enzymes from chloroplasts, Phytochemistry, 4, 659, 1965.
202. Mayer, A.M. Harel, E. and Shain, Y. 2,3-Naphthalenediol, a specific competitive inhibitor of phenolase, Phytochemistry, 3, 447, 1964.
203. Takeo, T. Tea leaf polyphenol oxidase. V. Effect of antibiotics on the enzyme formation, Agrie. Biol. Chem. 30, 1211, 1966.
204. Murr, D.P. and Morris, L.L. Effect of succinic acid-2,2-dimethyl-hydrazide on mushroom o-diphenol oxidase, J. Am. Soc. Hortic. Sei. 99, 3, 1974.
205. Warmbier, H.C. Fennema, O. and Marth, E.H. Inhibition of o-diphenol oxidase by dichlorodi-fluoromethane, J. Food Sei. 37, 702, 1972.
206. Haisman, D.R. The effect of sulphur dioxide on oxidising enzyme systems in plant tissues, J. Sei. Food Agrie. 25, 803, 1974.
207. Kelly, S.H. and Finkle, B.J. Action of a ring-cleaving oxygenase in preventing oxidative darkening of apple juice, J. Sei. Food Agrie. 20, 629, 1969.
208. Finkle, B.J. and Nelson, R.F. Enzyme reactions with phenolic compounds: effect of o-methyltransferase on a natural substrate of fruit polyphenol oxidase, Nature, 197, 902, 1963.
209. Czerkaskyj, A. Effect of syrup density on colour, texture and flavour of canned cling peaches, Food Technol. Aust. 25, 246, 1973.
210. Tomova, N. Sechenska, M. and Dechev, G. Phenoloxidase activity in spinach chloroplasts, C.R. Acad. Bulg. Sei. 19, 653, 1966; Chem. Abstr. 65, 15795c, 1966.
211. Alexander, A.G. The oxidizing enzymes of sugar cane tyrosinase (polyphenoloxidase), J. Agrie. Univ. P.R. 50, 113, 1966; Chem. Abstr. 65, 2542h, 1966.
212. Nakamura, T. Sho, S. and Ogura, Y. On the purification and properties of mushroom tyrosinase, J. Biochem. 59, 481, 1966.
213. Chaves, A.R. and Tomais, J.O. Efectos del diaxido de carbono sobre la actividad de la polifenoloxidasa de manzanas Red Delicious, Rev. Agroquim. Tecnol. Aliment. 16, 114, 1976.
214. Kader, A.A. Brecht, P.E. Woodruff, R. and Morris, L.L. Influence of carbon monoxide, carbon dioxide, and oxygen levels on brown stain, respiration rate and visual quality of lettuce, J. Am. Soc. Hortic. Sei. 98, 485, 1973.
215. Montedoro, G. and Cantarelli, C. Ricerche sulla polifenolossidasi delle uve: III-Stabilita ed inattivazione dell'enzima, Ind. Agrar. 7, 323, 1969.
216. Wang, C.Y. and Mellenthin, W.M. Inhibition of friction discoloration on d-Anjou pears by 2-mercaptobenzthiazole, Hort Science, 9, 196, 1974.
217. Harel, E. Mayer, M. and Shain, Y. Catechol oxidases, endogenous substrates and browning in developing apples, J. Sei. Food Agrie. 17, 389, 1966.
218. Taufel, K. and Voigt, J. Zur inhibierenden Wirkung von Ascorbinsaure gegenaber der Polyphenoloxidase des Apfels, Z. Lebensm. Unters. Forsch. 126, 19, 1964.
219. Singh, R. and Ahlawati, T.R. Effect of ascorbic acid on tyrosinase of dwarf Mexican wheats, Haryana Agrie. Univ. J. Res. 3, 93, 1973; Food Sei. Technol. Abstr. 6(10), 136, 1974.
220. Dimpfl, D. and Somogyi, J.C. Enzymatische Braunung und ihre Hemmung durch verschiedene Substanzen, Mitt. Geb. Lobensmittelunters. Hyg. 66, 183, 1975.
221. Krueger, R.C. The effect of ascorbic acid on the enzymatic oxidation of monohydric and o-dihydric phenols, J. Am. Chem. Soc. 72, 5582, 1950.
222. Ingraham, L.L. Effect of ascorbic acid on polyphenol oxidase, J. Am. Chem. Soc. 78, 5095, 1956.
223. Scharf, W. and Dawson, C.R. The effect of ascorbic acid on the inactivation of tyrosinase, J. Am. Chem. Soc. 80, 4627, 1958.
224. Duden R. and Siddiqui, I.R. aoeber die Rolle der Ascorbinsaure als Inhibitor enzymatischer Braunungsreaktionen, Z. Lebensm. Unters. Forsch. 132, 1, 1966.
225. Eid, K. and Holfelder, E. aoeber das Verhalten geschalter Tafelapfel wahrend kurzfristiger Lagerung bei Verwendung von L-Ascorbinsaure, Erwerbsobstbau, 15, 55, 1973.
226. Ponting, J.D. and Jackson, R. Pre-freezing processing of Golden Delicious apple slices, J. Food Sei. 37, 812, 1972.
227. Ponting, J.D. Preservation of apple slices with a solution consisting of ascorbic A.cid, calcium chloride and sodium bicarbonate, U.S. Patent 3,754,938, 1973.
228. Gajzaiga, I. Vaimos-Vigyaiza, L. and Sameghy-Kerezsi, N. Influence of polyphenol oxidase inhibitors on the enzymic browning of apples, in Proc. 18th Hung. Annu. Meet. Biochem. 1978, 201.
229. Embs, R.J. and Markakis, P. The mechanism of sulfite inhibition of browning caused by polyphenol oxidase, J. Food Sei. 30, 753, 1965.
230. Markakis, P. and Embs, R.J. Effect of sulfite and ascorbic acid on mushroom phenol oxidase, J. Food Sei. 31, 807, 1966.
231. Muneta, P. Bisulfite inhibition of enzymatic blackening caused by tyrosine oxidation, Am. Potato J. 43, 397, 1966.
232. Muneta, P. and Hsi W. Influence of pH and bisulfite on the enzymatic blackening reaction in potatotes, Am. Potato J. 54, 73, 1977.
233. Ponting, J.D. The control of enzymatic browning of fruits, in Food Enzymes, Schultz, H.W. Ed. AVI Publishing, Westport, Conn. 1960, chap. 6.
234. Poux, C. Oxidative enzymes in grapes, Ann. Nutr. Aliment. 21, B 205, 1967.
235. Ponting, J.D. Jackson, R. and Watters, G. Refrigerated apple slices: preservative effects of ascorbic acid, calcium and Sulfites, J. Food Sei. 37, 434, 1972.
236. Makower, U. Chemical inactivation of enzymes in vegetables before dehydration. Food Technol. 15, 160, 1960.
237. Wucherpfennig, K. Bedeutung der schwefligen Saure far die Traubensaftherstellung und ihre lebensmittelrechtlichen Aspekte, Fluess. Obst, 42, 451, 1975.
238. Anon. Reduccian del empleo de SO2 en vinos. Informacian taccnica, Rev. Agroquim. Tecnol. Aliment. 11, 480, 1971.
239. Sutton, W.J. and Lauck, R.M. U.S. Patent 3,305,366, 1967; cited in Pintauro, N.D. Food Additives Extend Shelf Ufe, Noyes Data Corporation, Oak Ridge, N.J. ; Food Technol. Review, 17, 217, 1974.
240. Shpritsman, E.M. Roytburd, G.V. and Lukyanets, T.S. Stabilization of wine with insoluble poly(vinylpyrrolidone), Vinodel. Vinogr. 6, 14, 1977.
241. Muneta, P. and Walradt, J. Cysteine inhibition of enzymatic blackening with polyphenol oxidase from potatoes, J. Food Sei. 33, 606, 1968.
242. Ben-Shalom. N. Harel, E. and Mayer, A.M. Enzymic browning in green olives and its prevention, J. Sei. Food Agrie. 29, 398, 1978.
243. Mayer, M. and Friend, J. Properties and solubility of phenolase in isolated chloroplasts, Nature, 185, 464, 1960.
244. Benjamin, N.O. and Montgomery, M.W. Polyphenol oxidase of Royal Ann cherries: purification and Characterization, J. Food Sei. 38, 799, 1973.
245. Flurkey, W.H. and Jen, J.J. Peroxidase and polyphenol oxidase activities in developing peaches, J. Food Sei. 43, 1826, 1978.
246. Soler, A. Lozano, J.A. and Sabater, F. Double behaviour of o-diphenol:O2 oxydoreductase from apricot, Rev. Esp. Fisiol. 22, 7, 1966.
247. Sanderson, G.W. Extraction of soluble catechol oxidase from tea shoot tips, Biochim. Biophys. Acta, 92, 622, 1964.
248. Anderson, J.W. Extraction of enzymes and subcellular organelles from plant tissues, Phytochemistry, 7, 1973, 1968.
249. Loomis, W.D. and Battaile, J. Plant phenolic compounds and the isolation of plant enzymes, Phytochemistry, 5, 423, 1966.
250. Loomis, W.D. Removal of phenolic compounds during the isolation of plant enzymes, Methods Enzymol, 13, 555, 1968.
251. Anderson, R.A. and Sowers, J.A. Optimum conditions for bonding plant phenols to insoluble polyvinylpyrrolidone, Phytochemistry, 7, 293, 1968.
252. Badran, A.M. and Jones, D.E. Polyethylene glycols-tannins interaction in extracting enzymes, Nature, 206, 622, 1965.
253. Harel, E. and Mayer, M. The use of a fungal pectate lyase in the purification of laccase from peaches, Phytochemistry, 9, 2447, 1970.
254. Matheis, G. and Belitz, H.-D. Multiple forms of soluble monophenol, dihydroxyphenylalanine: oxygen-oxidoreductase (E.C. 1.14.18.1) from potato tubers (Solanum tuberosum), Z. Lebensm. Unters Forsch. 157, 221, 1975.
255. Constantinides, S.M. and Bedford, C.L. Multiple forms of phenoloxidase, J. Food Sei. 32, 446, 1967.
256. Demenyuk, M.N. Nizharadze, A.N. and Sal'Kova, E.G. Intracellular localization, isoenzyme composition and activity of apple o-diphenoloxidase, Prikt. Biokhim. Mikrobiol. 10, 659, 1974.
257. Dubernet, M. and Ribacreau-Gayon, P. Isoelectric point changes in Vitis vinifera catechol oxidase, Phytochemistry, 13, 1085, 1974.
258. Pallavicini, C. Proteine solubili ed isoenzimi della perossidasi, fosfatasi acida, amilasi, invertasi, fenolasi, esterasi e catalasi delle bucce e dei succhi di sei uve, Ind. Agrar. 9, 301, 1971.
259. Patil, S. and Evans, H.J. Electrophoretic separation of the phenolases from potato tubers, Nature. 200, 1322, 1963.
260. Thomas, P. Delincee, H. and Diehl, J.F. Thin-layer isoelectric focusing of polyphenoloxidase on Sephadex and its detection by the print technique, Anal. Biochem. 88, 138, 1978.
261. Anisimov, V.D. Kastal'Eva, T.B. and Loginova, L.N. Isolation and some properties of potato o-diphenoloxidase, Biokhimiya, 43, 1616, 1978.
262. Drawert, F. and Garg, A. aoeber die elektrophoretische Differenzierung and Klassifizierung von Proteinen. VI. Disk-Elektrophorese und isoelektrische Fokussierung in Polyacrylamid-Gelen von Proteinen und Enzymen aus Tomaten, Gurken, Zuckermais and Zwiebeln, Z. Lebensm. Unters. Forsch. 159, 23, 1975.
263. Bouchilloux, M. Mcmahill, P. and Mason, H.S. The multiple forms of mushroom tyrosinase. Purification and molecular properties, J. Biol. Chem. 238, 1699, 1963.
264. Jolley, R.L. and Mason, H.S. The multiple forms of mushroom tyrosinase. Interconversion, J. Biol. Chem. 240, PC1489, 1965.
265. Kertesz, D. The copper of polyphenoloxidase, in The Biochemistry of Copper, Peisach, J. and Aisen, P. Eds. Academic Press, New York, 1966, 359.
266. Mayer, A.M. Catechol oxidase: enzymic liberation from sugar beet chloroplasts, Phytochemistry, 5, 1297, 1966.
267. Kertesz, D. and Zito, R. Polyphenoloxidase (“tyrosinase”): purification and molecular properties, Nature. 170, 1017, 1957.
268. Matheis, G. and Belitz, H.-D. Multiple forms of soluble monophenol, dihydroxyphenylalanine: oxygen-oxidoreductase. (E.C. 1.14.18.1) from potato tubers (Solanum tuberosum). II. Partial characterization of the enzyme forms with different molecular Weights, Z. Lebensm. Unters. Forsch. 163, 279, 1977.
269. Harel, E. Mayer, A.M. and Lehman, E. Multiple forms of Vitis vinifera catechol oxidase, Phytochemistry, 12, 2649, 1973.
270. Matheis, G. and Belitz, H.-D. Multiple forms of soluble monophenol, dihydroxyphenylalanine: oxygen oxidoreductase (E.C. 1.14.18.1) from potato tubers (Solanum tuberosum), Z. Lebensm. Unters. Forsch. 169, 271, 1979.
271. Ulezlo, I.V. Uporova, T.M. and Feniksova, R.V. Study of oxidative enzymes of the lignindegrading fungus Pleurotus ostreatus, Prikl. Biokhim. Mikrobiol. 11, 535, 1975.
272. Righetti, P.G. and Caravaggio, T. Isoelectric points and molecular weights of proteins. A table, J. Chromatogr. 127, 1, 1976.
273. Mayer, A.M. Harel, E. and Ben-Shaul, R. Assay of catechol oxidase-a critical comparison of methods, Phytochemistry, 5, 783, 1966.
274. Heimann, W. and Andler, St. Zur Aktivitatsbestimmung der Polyphenoloxidase. I. Untersuchungen aber die Anwendung der colorimetrischen Methoden, Z. Lebensm. Unters. Forsch. 117, 121, 1962.
275. Vaimos-Vigyaiza, L. Vas, K. and Kiss-Kutz, N. Studies into the o-diphenol oxidase activity of potatoes. I. Development of an enzyme activity assay method, Acta Aliment. Acad. Sei. Hung. 2,413, 1973.
276. Mihailyi, K. and Vaimos-Vigyaiza, L. A method for determining polyphenol oxidase activity in fruits and vegetables applying a natural substrate, Acta Aliment. Acad. Sei. Hung. 5, 69, 1976.
277. Long, T.J. and Alben, J.O. Preliminary studies of mushroom tyrosinase (polyphenol oxidase), Mushroom Sei. 7, 69, 1969.
278. Heimann, W. and Andler, St. Zur Aktivitatsbestimmung der Polyphenoloxidase. III. Eine polarometrische Methode zur Bestimmung der Phenolaseaktivitat, Z. Lebensm. Unters. Forsch. 117, 203, 1962.
279. El-Bayoumi, M.A. and Frieden, E. A spectrophotometric method for the determination of the catecholase activity of tyrosinase and some of its applications, J. Am. Chem. Soc. 79, 4854, 1957.
280. Sussmann, A.S. A comparison of the properties of two forms of tyrosinase from Neurospora crassa, Arch. Biochem. Biophys. 95, 407, 1961.
281. Garrett, B.C. Reinvestigation of phenol oxidase activity by improved analytical techniques, Diss. Abstr. 36(7), 3340-B, 1976.
282. Pifferi, P.G. and Baldassari, L. A spectrophotometric method for the determination of the catecholase activity of tyrosinase by Besthorn's hydrazone, Anal. Biochem. 52, 325, 1973.
283. Mazzocco, F. and Pifferi, P.G. An improvement of the spectrophotometric method for the determination of tyrosinase catecholase activity by Besthorn's hydrazone, Anal. Biochem. 72, 643, 1976.
284. Esterbauer, H. Schwarzl, E. and Hayn, M. A rapid assay for catechol oxidase and lacease using 2-nitro-5-thiobenzoic acid, Anal. Biochem. 77, 486, 1977.
285. Walker, J.R.L. Studies on the enzymic browning of apple fruit, N.Z.J. Sei. 5, 316, 1962.
286. Scheel Mahn, M. Valoracian de los principales sustratos causantes del pardeamiento enzimaitico en diversas variedades de manzanas chilenas, An. Fac. Quim. Farm. Univ. Chile, 19, 112, 1968.
287. Vaimos-Vigyaiza, L. Mihailyi, K. Gajzaigo, I. and Naidudvari-Mairkus, V. Studies into the enzymic browning and the polyphenol-polyphenol oxidase complex of apple cultivars, Confructa, 21, 24, 1976.
288. Vaimos-Vigyaiza, L. Mihailyi, K. Gajzaigo, I. and Naidudvari-Mairkus, V. The role of enzyme-substrate ratio in the enzymatic browning of fruit tissue homogenates, Acta Aliment. Acad. Sei. Hung. 6, 379, 1977.
289. Ingle, M. and Hyde, J.F. The effect of bruising on discoloration and concentration of phenolic compounds in apple tissue, Proc. Am. Soc. Hortic. Sei. 93, 738, 1968.
290. Hulme, A.C. Transformations des constituants phacnoliques de la “peau” des pommes et des poires pendant la croissance et sacnescence, Bull. Soc. Fr. Physiol. Veg. 4, 43, 1958.
291. Siegelmann, H.W. Detection and identification of polyphenol oxidase substrates in apple and pear skin, Arch. Biochem. Biophys. 56, 97, 1955.
292. Macheix, J.J. Rale de divers facteurs intervenant dans le brunissement enzymatique des pommes pendant la croissance, Physiol. Veg. 8, 585, 1970.
293. Jankov, St. I. Ergebnisse von Untersuchungen bezaglich der Neigung einiger Apfelsorten zur enzymatischen Braunung, Confructa. 19, 29, 1974.
294. Vamos, L. and Gajzaigo, I. Messung der enzymatischen Braunung von Obst mit dem Spektralkolorimeter “Spekol”. Nahrung, 18, 76, 1974.
295. Walker, J.R.L. A note on the polyphenol content of ripening Apples, N.Z.J. Sei. 6, 492, 1963.
296. Macheix, J.-J. Sur l'acide chlorogacnique des pommes: macthode de dosage et variations au cours de la croissance, de la maturation et de la conservation, C.R. Acad. Sei. Ser. D. 264, 3010, 1967.
297. Kolesnik, A.A. Elizarova, L.G. Starodubtseva, T.V. Afanasyeva, V.S. and Erokhina, T.S. Changes in polyphenols during storage of fruits and vegetables, Prikl. Biokhim. Mikrobiol. 13, 333, 1977.
298. Drawert, F. Formation des arames a diffacrents stades de l'acvolution du fruit: enzymes intervenant dans cette formation, Colloq. Int. C.N.R.S. 258, 309, 1975.
299. Anon. Biochemical changes with fruits stored at room and low temperature with reference to polyphenolic changes, Annu. Rep. Cent. Food Technol. Res. Inst. Mysore, 1974, 55.
300. Drawert, F. GArg, A. and Matzner, F. Über die elektrophoretische Differenzierung und Klassifizierung von Proteinen. VII. Disk-EIektrophorese und isoelektrische Fokussierung in Polyacrylamid-Gelen von Proteinen und Enzymen aus a.pfeln. Einfluss von Dangungsmassnahmen, Lebensm. Wiss. Technol. 9, 345, 1976.
301. Vaimos-Vigyaiza, L. Gajzaiga, I. Mihailyi, K. and Naidudvari-Mairkus, V. Changes in enzymic browning, polyphenol oxidase and polyphenol contents of Jonathan apples during storage, Acta Aliment. Acad. Sei. Hung. 6, 389, 1977.
302. Schenker, D. and Bunemann, G. Der Tafelapfel als Rohware far die Verarbeitungsindustrie. II. aoeber den Einfluss des Reifezustandes auf die Qualitat von Verarbeitungsprodukten, Erwerbsobstbau, 16, 44, 1974.
303. Kolev, D. Changes in the activity of oxidizing-reducing enzymes in apples during storage, Khranit. Promsl. 5, 33, 1977.
304. Redalen, G. Quality tests of apple cultivars, Meld. Nor. Landbrukshoegs. 56(9), 1, 1977.
305. Kuusi, T. and Pajunen, E. Seltener gezachtete Apfelsorten far die Saftproduktion und der Einfluss von Polyphenolen und zugefagter Ascorbinsaure auf die Saftqualitat, Fluess. Obst, 5, 208, 1972.
306. Buren, J. van, Vos L. de, and Pilnik, W. Phenolic materials in Golden Delicious apple juice, Abstracts of Papers, Am. Chem. Soc. 166, AGFD 75, 1973.
307. Schobinger, U. and Darr, P. Oxydationserscheinungen bei der Enzymatisierung von Apfelmaische, Fluess. Obst. 41, 454, 1974.
308. Ranadive, A.S. and Haard, N.F. Changes in polyphenolics on ripening of selected pear varieties, J. Sei. Food Agrie. 22, 86, 1971.
309. Wang, C.Y. and Mellenthin, W.M. Chlorogenic acid levels, ethylene production and respiration of d'Anjou pears affected with cork spot, Hortic. Sei. 8, 180, 1973.
310. Vaimos-Vigyaiza, L. Mihailyi, K. and Schaller, A. Review of the international literature on diphenol oxidases of peach fruits, Confructa. 21, 234, 1976.
311. Bureau, D. Macheix, J.-J. and Rouet-Mayer, M.A. Relations entre la teneur en o-diphacnols, l'activitac polyphacnoloxydasique et l'aptitude au brunissement de quelques variactacs de paaches, Lebensm. Wiss. Technol. 10, 211, 1977.
312. Dang F. and Yankov, St. Enzymatic browning of stone fruits, Nauchni Tr. Vissh. Inst. Khranit. Vkusova Promst. 18, 249, 1971.
313. Schaller, A. Mihailyi, K. and Vaimos-Vigyaiza, L. Ergebnisse von Untersuchungen hinsichtlich der massebezogenen Diphenoloxidaseaktivitat im Mesocarp verschiedener gelbfleischiger Pfirsichsorten, Confructa. 23, 1, 1978.
314. Harel, E. Mayer, A.M. and Lerner, H.R. Changes in the levels of catechol oxidase and laccase activity in developing peaches, J. Sei. Food Agrie. 21, 542, 1970.
315. Chung, J.I. and Luh, B.S. Brown discoloration in canned peaches in relation to polyphenol oxidase activity and anthocyanin, Confructa, 17, 8, 1972.
316. Gajzaigo, I. Naidudvari-Mairkus, V. Vaimos-Vigyaiza, L. and Babos-Szebenyi, A. Influence of location and year of harvest on enzymic browning and the polyphenol oxidase-polyphenol complex of apricot cultivars, Proc. 19th Hung. Annu. Meet. Biochem. 1979, 221.
317. Skorikova, Yu. G. Kharchenkova, O.V. and Bonenko, Zh. N. Sour cherries and apricots as raw materials of nectars, Konservn. Ovoshchesush. Promst. 10, 21, 1974.
318. Drawert, F. GArg, A. and Matzner, F. aoeber die elektrophoretische Differenzierung und Klassifizierung von Proteinen. VIII. Disk-Elektrophorese und isoelektrische Fokussierung in Polyacrylamid-gelen von Proteinen und Enzymen aus Sauerkirschen. Einfluss von Schmitt- und Dangungsmassnahmen, Lebensm. Wiss. Technol. 9, 353, 1976.
319. Montedoro, G. Ricerche sulla prolifenolossidasi delle uve. 1. Distribuzione ed evoluzione dell'attivita enzimatica del frutto di diverse cultivars, Ind. Agrar. 7, 197, 1969.
320. Drawert, F. and GArg, A. aoeber die eJektrophoretische Differenzierung und Klassifizierung von Proteinen. III. Disk-Elektrophorese und isoelektrische Fokussierung in Polyacrylamidgelen von Proteinen and Enzymen aus Trauben verschiedener Rebsorten, Z. Lebensm. Unters. Forsch. 154, 328, 1974.
321. Drawert, F. GArg, A. and Staudt, G. Über die elektrophoretische Differenzierung und Klassifizierung von Proteinen. IV. Disk-Elektrophorese und isoelektrische Fokussierung in Poly-Acrylamidgelen von Proteinen und Enzymen aus verschiedenen Erdbeerarten, -Sorten und Artkreuzungsversuchen, Z. Lebensm. Unters. Forsch. 156, 129, 1974.
322. Weaver, C. and Charley, M. Enzymatic browning of ripening bananas, J. Food Sei. 39, 1200, 1974.
323. Venkajar, B. and Babu, C.K. Polyphenols in the aqueous acetone extracts of the peel of ripening fruits, Plant Biochem. J. 4, 39, 1977.
324. Abou Aziz, A.B. Abdel-Wahab, F.K. and El-Ghandour, M.A. Effect of different storage temperatures on phenolic compounds in banana and mango fruits, Sei. Hortic. 4, 309, 1976.
325. Thomas, P. and Nair, P.M. Effect of gamma irradiation on polyphenol oxidase activity and its relation to skin browning in bananas, Phytochemistry, 10, 771, 1971.
326. Amberger, A. and Schaller, K. Wertgebende Inhaltsstoffe verschiedener Kartoffelsorten im Hinblick auf ihre Verarbeitung zu Edelerzeugmissen. I. Die topographische Verteilung phenolischer Inhaltsstoffe in der Knolle, Chem. Mikrobiol. Technol. Lebensm. 2, 39, 1973.
327. Weaver, M.L. Timm, H. Nonaka, M. Sayre, R.N. Ng, K.C. and Whitehand, L.C. Potato composition: III. Tissue selection and its effects on total nitrogen, free amino acid nitrogen and enzyme activity (polyphenolase, monophenolase, peroxidase and catalase), Am. Potato J. 55, 319, 1978.
328. Heilinger, F. Patzold, Chr. and Radatz, W. Vorlaufige Mitteilungen aber den Einfluss von Sorte, Anbauort und Kulturmassnahmen sowie Lagerung auf Kartoffeln far Speisezwecke und zur Veredelung, Kartoffelbau, 6, 144, 1963.
329. Weaver, M.L. and Hautala, E. Studies on phenolase and internal discoloration (blackspot) in Russet Burbank potatoes, Am. Potato J. 46, 259, 1969.
330. Amberger, A. and Schaller, K. Einfluss von Sorte and Standort auf die an der enzymatischen Verfarbung beteiligten Inhaltsstoffe der Kartoffel, Z. Lebensm. Unters. Forsch. 156, 231, 1974.
331. Amberger, A. and Schaller, K. Einfluss von Sorte und Lagertemperatur auf die an der enzymatischen Verfarbung der Kartoffelknolle beteiligton Inhaltsstoffe, Z. Lebensm. Unters. Forsch. 156, 231, 1974.
332. Schaller, K. and Amberger, A. Zusammenhange zwischen den far die Blaufleckigkeit der Kartoffelknolle verantwortlichen Inhaltsstoffen, Qual. Plant. Plant Foods Hum. Nutr. 24, 191, 1974.
333. Schaller, K. and Amberger, A. Zusammenhange zwischen den far die Roh Verfarbung der Kartoffelknolle verantwortlichen Inhaltsstoffen, Qual. Plant. Plant Foods Hum. Nutr. 24, 183, 1974.
334. Matheis, G. and Belitz, H.-D. Untersuchungen zur enzymatischen Braunung bei Kartoffeln (Solanum tuberosum). II. Quantitative Beziehungen zwischen Braunung und Inhaltsstoffen, Z. Lebensm. Unters. Forsch. 163, 186, 1977.
335. Mapson, L.W. Swain, T. and Tomalin, A.W. Influence of variety, cultural conditions and temperature of storage on enzymic browning of potato tubers, J. Sei. Food Agrie. 14, 673, 1963.
336. Davie, A.M.C. and Laird, W.M. Changes in some nitrogenous constituents of potato tubers during aerobic autolysis, J. Sei. Food Agrie. 27, 377, 1976.
337. Matheis, G. and Belitz, H.-D. Studies on enzymic browning of potatoes (Solanum tuberosum). IV. Relationship between tyrosine turnover and rate of browning, Z. Lebensm. Unters. Forsch. 167, 97, 1978.
338. Mondy, N.I. Klein, B.P. and Smith, L.I. The effect of maturity and storage on phenolic content, enzymatic activity and discoloration of potatoes, Food Res. 25, 693, 1960.
339. Baerug, R. and Enge, R. Influence of potassium supply and storage conditions on the discoloration of raw and cooked potato tubers of cv. Pimpernel, Potato Res. 17, 271, 1974.
340. Sweeney, J.P. and Simandle, P.A. Enzymic browning and free tyrosine in potatoes as affected by pentachloronitrobenzene, J. Agrie. Food Chem. 16, 25, 1968.
341. Mueller, T.O. and Mondy, N.I. Effect of sprout inhibition on the lipid composition of potatoes, J. Food Sei. 42, 618, 1977.
342. Tatsumi, Y. Chachin, K. and Ogata, K. Studies on the browning of potato tubers by gamma radiation. IV. Food Irradial. 9, 74, 1974.
343. Cheung, K.W. -K. and Henderson, H.M. Effect of physiological stress on potato polyphenol oridase, Phytochemistry 11, 1255, 1972.
344. Ogawa, M. and Uritani, I. Tissue browning of potato tubers induced by gamma irradiation, Agrie. Biol. Chem. 34, 870, 1970.
345. Berset, C. and Sandret, F. Radioinhibition de la germination des pommes de terre. Polyphenols, activitac polyphacnoloxydasique, noircissement a la cuisson. Effets comparacs des radiations β et y, Lebensm. Wiss. Technol. 9, 85, 1976.
346. Tatsumi, Y. Chachin, K. and Ogata, K. Studies on the browning of potatoes by gamma radition. III. Food Irradiat. 7, 82, 1972.
347. Flick, G.J. Ory, R.L. and St. Angelo, A.J. Comparison of nutrient composition and of enzyme activity in purple, green and white eggplants, J. Agrie. Food Chem. 25, 117, 1977.
348. Hobson, G.E. and Davies, J.N. Protein and enzyme changes in tomato fruit in relation to blotchy ripening and potassium nutrition, J. Sei. Food Agrie. 27, 15, 1976.
349. Daskalov, H. Moinova, K. and Mal'tseva, S. Study on the effect of comparatively low doses of Co-60 γ-rays on the PPO activity in tomato seeds, Radiobiologiya, 17, 589, 1977.
350. Chubey, B.B. and Nylund, R.E. Surface browning of carrots, Can. J. Plant Sei. 49, 421, 1969.
351. Chubey, B.B. and Nylund, R.E. The effect of maturity and environment on phenolic compounds and oxidative browning in carrots, J. Am. Soc. Hortic. Sei. 95, 393, 1970.
352. Tanaka, Y. and Langerak, D. Is. Effect of γ-irradiation on quality and enzyme activities of prepacked cut chicory, J. Food Technol. 10, 415, 1975.
353. Kalinov, V. Langerak, D. Is. and van Kooy, J. Effect of γ-irradiation on the activities of peroxidase and polyphenol oxidase in cut, prepacked leaves of endives (Cichorium endivia), Nauchni Tr. Nauchnoizsled. Inst. Konservna Promst. Plovdiv, 10, 67, 1973.
354. Murr, D.P. and Morris, L.L. Effect of storage temperature on post-harvest changes in mushrooms, J. Am. Soc. Hortic. Sei. 100, 16, 1975.
355. Yamaguchi, M. and Campbell, J.D. Gamma-irradiation of mushrooms and its effect on active and latent forms of o-diphenol oxidase, Radiat. Bot. 13, 55, 1973.
356. Zhuk, Yu. T. and Tsapalova, I.E. Activity of enzymes and changes in the carbohydrate complex of edible mushrooms during the drying period, Izv. Vyssh. Uchebn. Zaved. Pishch. Tekhnol. 3,60,1974.
357. Paul, K.G. Peroxidases, in The Enzymes, Vol. 8, Boyer, P.D. Lardy, H. and Myrback, K. Eds. Academic Press, New York, 1963, chap. 7.
358. Scott, D. Oxidoreductases, in Enzymes in Food Processing, 2nd ed. Reed, G. Ed. Academic Press, New York, 1975, chap. 9.
359. Gordon, A.R. and Alldridge, A. Cytochemical localization of peroxidase A' in developing stem tissues of extreme dwarf tomato, Can. J. Bot. 49, 1487, 1971.
360. Haard, N.F. and Timbie, D. Chilling injury in green banana fruit: changes in peroxidase isozymes in soluble and particulate pools, J. Food Sei. 38, 642, 1973.
361. Haard, N.F. and Tobin, C.L. Patterns of soluble peroxidase in ripening banana fruit, J. Food Sei. 36, 854, 1971.
362. Twohig, F. Morre, D.J. and Vigil, E.L. Properties and subcellular distribution of peroxidases in onion stem, Proc. Indiana Acad. Sei. 83, 86, 1973.
363. Ridge, I. and Osborne, D.J. Hydroxyproline and peroxidases in cell walls of Pisum sativum: regulation by ethylene, J. Exp. Bot. 21, 843, 1970.
364. Haard, N.F. Upsurge of particulate peroxidasein ripening banana fruit, Phytochemistry, 12, 555, 1973.
365. Haard, N.F. and Marshall, M. Isoperoxidase changes in soluble and particulate fractions of sweet potato root resulting from cut injury, ethylene and black rot infection, Physiol. Plant Pathol. 8, 195, 1976.
366. Liu, E.H. and Lamport, D.T.A. An accounting of horseradish peroxidase isozymes associated with the cell wall and evidence that peroxidase does not contain hydroxyproline, Plant Physiol. 54, 870, 1974.
367. Gkinis, H. and Fennema, O.R. Changes in soluble and bound peroxidases during low-temperature storage of green beans, J. Food Sei. 43, 527, 1978.
368. Murzaeva, S.V. and Akulova, E.A. On the localization of catalase and peroxidase in isolated chloroplasts of green peas and their fragments, Biokhimiya, 40, 166, 1975.
369. Ranadive, A.S. and Haard, N.F. Peroxidase localization and lignin formation in developing pear fruit, J. Food Sei. 37, 381, 1972.
370. Wood, K.R. Peroxidase isoenzymes in leaves of cucumber (Cucumis sativus L.) cultivars systemically infected with the W strain of cucumber mosaic virus, Physiol. Plant Pathol. 1, 133, 1971.
371. Andreeva, V.A. Voronova, V.A. and Ugarova, N.N. Activity, isoenzyme composition, thermostability and molecular weight of peroxidase from intact and virus infected tobacco plant leaves, Biokhimiya, 44, 394, 1979.
372. Shannon, L.M. Plant isoenzymes, Annu. Rev. Plant Physiol. 19, 187, 1968.
373. Haard, N.F. Physiological role of peroxidase in postharvest fruits and vegetables, in Enzymes in Food and Beverage Processing, Ory, R.L. and St. Angelo, A.J. St. Eds. ACS Symposium Series 47, American Chemical Society, Washington, D.C. 1977, chap. 9.
374. Haard, N.F. Sharma, S.C. Wolfe, R. and Frenkel, Ch. Ethylene induced isoperoxidase changes during fiber formation in postharvest asparagus, J. Food Sei. 39, 452, 1974.
375. Rhodes, M.J.C. Hill, A.C.R. and Wooltorton, L.S.C. Activity of enzymes involved in lignin biosynthesis in swede root disks, Phytochemistry, 15, 707, 1976.
376. Yang, S.F. and Baur, A.H. Pathways of ethylene biosynthesis, Qual. Plant. Mater. Veg. 19, 201, 1969.
377. Frenkel, Ch. Involvement of peroxidase and indoIe-3-acetic oxidase isozymes from pear, tomato and blueberry fruit in ripening, Plant Physiol. 49, 757, 1972.
378. Saijo, R. and Takeo, T. Induction of peroxidase activity by ethylene and indole-3-acetic acid in tea shoots, Agrie. Biol. Chem. 38, 2283, 1974.
379. Ockerse, R. Siegel, N.Z. and Galston, A.W. Hormone-induced repression of a peroxidase isozyme in plant tissue, Science, 151, 452, 1966.
380. Gorin, N. and Heidema, F.T. Peroxidase activity in Golden Delicious apples as a possible parameter of senescence, J. Agrie. Food Chem. 24, 200, 1976.
381. Bonisolli, F. and Gorin, N. Isoenzyme patterns of peroxidase in Golden Delicious apples during the ripening and senescence stages, Z. Lebensm. Unters. Forsch. 164, 177, 1977.
382. Gaspar, Th. and Bouchet, M. Peroxidase as biochemical measure of fresh weight and sugar yield in sugar-beet, Experientia, 29, 1212, 1973.
383. Walker, G.C. Color determination in frozen French beans (Phaseolus vulgaris). J. Food Sei. 29, 383, 1964.
384. Kanner, J. Mendel, H. and Budowski, P. Carotene oxidizing factors in red pepper fruits (Capsicum annuum L.): peroxidase activity, J. Food Sei. 42, 1549, 1977.
385. Vas, K. Changes induced in foods by tissue enzymes, Macrnöki Tovaibbkacpzo Intaczet, Budapest, 1954.
386. Burnette, F.S. Peroxidase and its relationship to food flavor and quality: a review, J. Food Sei. 42, 1, 1977.
387. Wagenknecht, A.C. and Lee, F.A. Enzyme action and off-flavor in frozen peas, Food Res. 23, 25, 1958.
388. Duden, R. Fricker, A. Heintze, K. Paulus, K. and Zohm, H. Der Einfluss thermischer Behandlung von Spinat im Temperaturbereich bis 100A C auf den Gehalt an wesentlichen Inhaltsstoffen. IV. Peroxydase, Lebensm. Wiss. Technol. 8, 147, 1975.
389. Yokota, K. and Yamazakl, I. Reaction of peroxidase with reduced nicotinamide-adenine dinucleotide and reduced nicotinamide-adenine dinucleotide phosphate, Biochim. Biophys. Acta. 105, 301, 1965.
390. Kenten, R.H. and Mann, P.J.G. The oxidation of certain dicarboxylic acids by peroxidase systems in presence of manganese, Biochem. J. 53, 498, 1953.
391. Kay, E. Shannon, L.M. and Lew, J.Y. Peroxidase isozymes from horseradish roots, J. Biol. Chem. 242, 2470, 1967.
392. Akazawa, T. and Conn, E.E. The oxidation of reduced pyridine nucleotides by peroxidase, J. Biol. Chem. 232, 403, 1958.
393. De Vellis, J., Shannon, L.M. and Lew, J.Y. Malonic acid biosynthesis in bush bean roots. I. Evidence for oxaloacetate as immediate precursor, Plant Physiol. 38, 686, 1963.
394. Berezin, I.V. Ugarova, N.N. Dmitrieva-Getling, M.P. and Kershengoltz, B.M. Kinetics and mechanism of action of horseradish peroxidase in the oxidation reaction of dihydroxyfumaric acid with the oxygen of air, Biokhimiya, 40, 475, 1975.
395. Siegel, B.Z. and Galston, A.W. Indoleacetic acid oxidase activity of apoperoxidase, Science, 157, 1557, 1967.
396. Macnicol, P.K. Peroxidases of the Alaska pea (Pisum sativum L.), Arch. Biochem. Biophys. 117, 347, 1966.
397. Ramazanova, L. Kh. Miftakhudinova, F.G. and Alexeeva, V. Ya. On the active site of the oxidatic function of peroxidase.
398. Ricard, J.; Mazza, G. and Williams, J.P. Oxidation-reduction potentials and ionization states of two turnip peroxidases, Eur. J. Biochem. 28, 566, 1972.
399. Penel, CI. and Greppin, H. Evolution de l'activitac auxines-oxydasique et peroxydasique lors de l'induction photopacriodique et de la sexualisation de l'acpinard, Plant Cell Physiol, 13, 151, 1972.
400. Weinryb, I. The behavior of horseradish peroxidase at high hydrogen peroxide concentrations. Biochemistry, 5, 2003, 1966.
401. Poux, C. and Ournac, A. Dactermination de la Peroxydase dans le raisin, Ann. Technol Agrie. 21,47, 1972.
402. Mihailyi, K. and Vaimos-Vigyaiza, L. Determination, localization and heat inactivation of peroxidase in some vegetables, Acta Aliment. Acad. Sei. Hung. 4, 291, 1975.
403. Vaimos-Vigyaiza, L. Mihailyi, K. and Farkas, J. Kohlrabi peroxidase: kinetics, heat inactivation and regeneration, Confructa, 24, 38, 1979.
404. Herzog, V. and Fahimi, H.D. A new sensitive colorimetric assay for peroxidase using 3,3'-diaminobenzidine as hydrogen donor, Anal. Biochem. 55, 554, 1973.
405. Marklund, S. Hydroxymethylhydroperoxide as inhibitor and peroxide substrate of horseradish peroxidase, Eur. J. Biochem. 21, 348, 1971.
406. Chmfelnicka, J. Ohlsson, P.I. Paul, K.G. and Stigbrand, T. Substrate specificity of plant eroxidases, FEBS Utters. 17, 181, I97I.
407. Laberge, D.E. Kruger, J.E. and Meredith, W.O.S. Peroxidase isozymes in mature barley kernels, Can. J. Plant Sei. 53, 705, 1973.
408. Delincace, H. Becker, E. and Radola, B.J. Untersuchungen aber die Inaktivierung von Isoenzymen in Lebensmitteln, I. Dannschich-isoelektrische Fokussierung, Dannschicht-Elektrophorese and Dannschicht-Gelchromatographie der Peroxidasen, Esterasen und Lipoxygenasen aus granen Bohnen, Chem. Mikrobiol. Technol. Lebensm. 4, 120, 1975.
409. Nagle, N.E. and Haard, N.F. Fractionation and characterization of peroxidase from ripe banana fruit, J. Food Sei. 40, 576, 1975.
410. Barbotin, J.N. and Thomas, D. Electron microscopic and kinetic studies dealing with an artificial enzyme membrane. Application to a cytochemical model with the horseradish peroxidase-3,3'-diaminobenzidine system, J. Histochem. Cytochem. 22, 1048, 1974.
411. Kruger, J.E. and LaBerge, D.E. Changes in peroxidase activity and peroxidase isozyme patterns of wheat during kernel growth and maturation, Cereal Chem. 51,345,1974.
412. Liu, E.H. and Gibson, D.M. Visualization of peroxidase isozymes with eugenol, a noncarcinogenic substrate, Anal. Biochem. 79, 597, 1977.
413. Hill, J.M. The oxidation of pyridoxal and related compounds by pea-seedling extracts or systems containing peroxidase, Phytochemistry, 9, 725, 1974.
414. Lu, A.T. and Whitaker, J.R. Some factors affecting rates of heat inactivation and reactivation of horseradish peroxidase, J. Food Sei. 39, 1173, 1974.
415. Hamaguchi, K. Ikeda, K. Yoshida, Ch. and Morita, Y. Circular dichroism of Japanese radish peroxidase a. J. Biochem. 66, 191, 1969.
416. Park, K.H. and Fricker, A. Thermische Inaktivierung und Lagerungsverhalten technologisch wichtiger Enzyme. I. Peroxidase aus Meerrettich und Spinat, Z. Ernaehrungswiss. 16, 81, 1977.
417. Eriksson, C.E. and Vallentin, K. Thermal activation of peroxidase as a lipid oxidation catalyst, J. Am. Oil Chem. Soc. 50, 264, 1973.
418. Beaudreau, CI. and Yasunobu, K.T. Heme proteins. VII. Crystalline pineapple peroxidase B, Biochemistry, 5, 1405, 1966.
419. Kozhanova, O.N. and Aksenova, V.A. Properties of peroxidase of healthy and Botrytis cinerea infected cabbage, Prikt. Biokhim. Mikrobiol. 12, 753, 1976.
420. Vaimos-Vigyaiza, L. and Babos-Szebenyi, E. Study into some properties of peroxidase in vegetable homogenates, Proc. 18th Hung. Annu. Meeting Biochem. 1978, 197.
421. Park, K.H. Thermische Inaktivierung und Lagerungsverhalten technologisch wichtiger Enzyme, Doctoral thesis, Karlsruhe, 1976.
422. Kulesza, C. and Gertig, H. Uber den Einfluss des Blanchierens, Gefrierens und Sterilisierens auf den Protein- und Aminosaurengehalt in grunen Erbsen, Nahrung, 20, 369, 1976.
423. Bottcher, H. Zur Frage von Fermentaktivitat und Qualitat von Gemusegefrierkonserven. 2. Mitt. Einfluss auf die Qualitat des gefrorenen Gemuses, Nahrung, 19, 245, 1975.
424. Esselen, W.B. and Anderson, E.E. Thermal destruction of peroxidase in vegetables at high temperatures, Food Res. 21, 322, 1956.
425. Zoueil, M.E. and Esselen, W.B. Thermal destruction Tates and regeneration of peroxidase in green beans and turnips, Food Res. 24, 119, 1958.
426. Cardoso, J.P. and Emery, A.N. A new model to describe enzyme inactivation, Biotechnol. Bioeng. 20, 1471, 1978.
427. Joffe, F.M. and Ball, C.O. Kinetics and energetics of thermal inactivation and the regeneration rates of a peroxidase system, J. Food Sei. 27, 587, 1962.
428. Resende, R. Francis, F.J. and Stumbo, C.R. Thermal destruction and regeneration of enzymes in green bean and spinach puree, Food Technol. 23, 63, 1969.
429. Yamamoto, H.Y. Steinberg, M.P. and Nelson, A.I. Kinetic studies on the heat inactivation of peroxidase in sweet corn, J. Food Sei. 27, 113, 1962.
430. Clochard, A. and Guern, J. Destruction thermique de l'activitac peroxydasique. Interpretation des courbes experimentales, Rev. Gen. Froid. 64, 860, 1973.
431. Delincace, H. and Schafer, W. Der Einfluss thermischer Behandlung von Spinat im Temperaturbereich bis 100C auf den Gehalt an wesentlichen Inhaltsstoffen. VII. Mitteilung: Hitzeinaktivierung von Peroxidase-Isoenzymen in Spinat, Lebensm. Wiss. Technol. 8, 217, 1975.
432. Winter, E. Hitzebestandigkeit der Peroxidase, Z. Lebensm. Unters. Forsch. 145, 3, 1971.
433. Tamura, Y. and Morita, Y. Thermal denaturation and regeneration of Japanese-radish peroxidase, J. Biochem. 78, 561, 1975.
434. Park, K.H. and Fricker, A. Verhalten von Holo-, Apo- und Coenzym der Peroxidase beim Erhitzen, Z. Lebensm. Unters, Forsch. 164, 167, 1977.
435. Wang, S.S. and Dimarco, G.R. Isolation and characterization of the native, thermally inactivated and regenerated horseradish peroxidase isozymes, J. Food Sei. 37, 574, 1972.
436. Schmidt, K. and Vaimos-Vigyaiza, L. Unpublished results, 1980.
437. Delincace, H. Becker, E. and Radola, B.J. Heat inactivation of peroxidase isoenzymes in green beans, Proc. 9 th Int. Congr. Food Sei. Technol. Vol. I, 1974, 270.
438. Pozsair-Hajnal, K. Purification of Kohlrabi Peroxidase and a Study Into Its Isoenzymes, M.Sc. thesis, Budapest, 1979.
439. Delincace, H. Radola, J. and Drawert, F. The effect of heat on the isoelectric and size properties of horseradish peroxidase, Experientia, 27, 1264, 1971.
440. Delincace, H. Radola, J. and Drawert, F. The effect of combined heat and irradiation treatment on the isoelectric and size properties of horseradish peroxidase, Acta Aliment. Acad. Sei. Hung. 2, 259, 1973.
441. Adams, J.B. The inactivation of peroxidase in relation to the high temperature-short time processing of vegetables, Lebensm. Wiss. Technol. 11, 71, 1978.
442. Eriksson, C.E. Lundgren, B. and Vallentin, K. Odor detectability of aldehydes and alcohols originating from lipid oxidation, Chem. Senses Flavor, 2, 3, 1976.
443. Svensson, S.G. and Eriksson, C.E. Thermal inactivation of lipoxygenase from peas (Pisum sativum L. IV. Inactivation in whole peas, Lebensm. Wiss. Technol. 7, 145, 1974.
444. Schaller, A. and Vaimos-Vigyaiza, L. Unpublished results.
445. BAttcher, IL, Zur Frage von Fermentaktivitat and Qualitat von Gemasegefrierkonserven. I. Mitt. Die verbleibende Restaktivitat an Peroxydase, Nahrung, 19, 173, 1975.
446. Nebesky, E.A. Esselen, W.B. Kaplan, A.M. and Fellers, C.R. Thermal destruction and stability of peroxidase in acid foods, Food Res. 15, 114, 1950.
447. Rothe, M. and Stockei, J. Thermisch bedingte Aktivitatsanderungen bei Enzymen. I. Mitt. Lipase, Acetylesterase, Peroxydase und Lipoxydase von Getreideprodukten, Nahrung, 11, 741, 1967.
448. Ling, A.C. and Lund, D.B. Determining kinetic parameters for thermal inactivation of heat-resistant and heat-labile isozymes from thermal destruction curves, J. Food Sci. 43, 1307, 1978.
449. Varoquaux, P. Clochard, A. Sarris, J. Avisse, CI. and Morfaux, J.N. Dactermination automatique de l'inactivation thermique et de la racgacnacration des enzymes. Application a la peroxydase du pois (Pisum sativum L.), Lebensm. Wiss. Technol. 8, 60, 1975.
450. Farkas, F.D. Goldblith, S.A. and Proctor, B.E. Stopping storage off-flavors by curbing peroxidase, Food Eng. 28, 52, 1956.
451. Winter, E. Verhalten von Peroxydase beim Blanchieren von Gemase, Z. Lebensm. Unters. Forsch. 141, 201, 1969.
452. Chen, S.C. Collins, J.L. McCarty, I.E. and Johnston, M.R. Blanching of white potatoes by microwave energy followed by boiling water, J. Food Sei. 36, 742, 1971.
453. Guyer, R.B. and Holmquist, J.W. Enzyme regeneration in high temperature-short time sterilized foods, Food Technol. 8, 547, 1954.
454. Schwimmer, S. Regeneration of heat-inactivated peroxidase, J: Biol. Chem. 154, 487, 1944.
455. Pinsent, B.R.W. Peroxidase regeneration and its effect on quality in frozen peas and thawed peas,J. Food Sei. 27, 120, 1962.
456. Mihailyi, K. and Vaimos-Vigyaiza, L. Investigations into the peroxidase activity of vegetables, Elelmez. Ipar. 30, 314, 1976.
457. Philippon, J. and Rouet-Mayer, M.A. Incidence du blanchiment et de la durace de conservation, sur l'acvolution des caractares organoleptiques, de l'activitac peroxydasique et de l'acide ascorbique dans les haricots mange-tout congelacs, Rev. Gen. Froid, 62, 685, 1971.
458. Maier, V.P. Tappel, A.L. and Volman, D.H. Reversible inactivation of enzymes at low temperature. Studies of temperature dependence of phosphatase- and peroxidase-catalyzed reactions, J. Am. Chem. Soc. 77, 1278, 1955.
459. Crivelli, G. Modificazioni chimiche ed istologiche indotte dal congelamento negli ortaggi liofilizzati, Ind. Aliment. 127, 80, 1976.
460. Monikowski, C. and Chmialnicka, E. Le rale de l'acide sulfureux dans le processus d'oxydation peroxydasique de l'acide ascorbique en'pracsence de H2O2, Rev. Ferment. Ind. Aliment19,113,1964.
461. Embs, R.J. and Markakis, P. Bisulfite effect on the chemistry and activity of horseradish peroxidase, J. Food Sei. 34, 500, 1969.
462. Mattoo, A.K. and Modi, V.V. Partial purification and properties of enzyme inhibitors from unripe mangoes, Enzymologia. 39, 237, 1970.
463. Blagonravova, L.N. and Shcherbanovsky, L.R. Effect of naphthoquinones on the in vitro activity of peroxidase from horseradish, Prikl. Biokhim. Mikrobiol. 10, 666, 1974.
464. Park, K.H. Londn, M. and Fricker, A. Thermische Inaktivierung und Lagerungsverhalten technologisch wichtiger Enzyme. III. Einfluss von Zusatzstoffen bei Peroxidase und Lipoxygenase, Z. Ernaehrungswiss. 16, 98, 1977.
465. Gatfield, I.L. and Stute, R. Enzymatic reactions in the presence of polymers: influence of pH upon the interaction between horseradish peroxidase and ionic polymers, Lebensm. Wiss. Technol. 8, 121, 1975.
466. Bakardjieva, N.T. In vitro study of the effect of some ions on individual isoenzymes of pea and barley peroxidase, Dokl. Bolg. Akad. Nauk. 30, 759, 1977.
467. Vaimos-Vigyaiza, L. Pozsair-Hajnal, K. Babos-Szebenyi, E. and Hegedus-VAlgyesi, E. Preparation of peroxidase isoenzymes from Kohlrabi, Abstr. 12th FEBS Meeting, Dresden, 1978, (Abstr. 2417).
468. Marcheslni, A. Manitto, P. and Gallazzi, S. The binding of plant enzymes for polyphenols. Study of ascorbic acid oxidase and peroxidase from squash, 9th Int. Symp. on Chemistry of Natural Products, 1974.
469. Shannon, L.M. Kay, E. and Lew, J.Y. Peroxidase isozymes from horseradish roots. I. Isolation and physical properties, J. Biol. Chem. 241,2166,1966.
470. Brattain, M.G. Marks, M.E. and Pretlow, T.G. The purification of horseradish peroxidase by affinity chromatography on Sepharose-bound Concanavalin A, Anal. Biochem. 72,346,1976.
471. Delincace, H. and Radola, J. Fractionation of horseradish peroxidase by preparative isoelectric focusing, gel chromatography and ion-exchange chromatography, Eur. J. Biochem. 52, 321, 1975.
472. Novacky, A. and Hampton, R.E. The effect of substrate concentration on the visualization of isoperoxidases in disc eletrophoresis, Phytochemistry, 6, 1143, 1968.
473. Mitra, R. Jagannath, D.R. and Bhatia, C.R. Disc electrophoresis of analogous enzymes in hordeum, Phytochemistry, 9, 1843, 1970.
474. Delincace, H. and Radola, B.J. Thin-layer isoelectric focusing on Sephadex layers of horseradish peroxidase, Biochim. Biophys. Acta, 200, 404, 1970.
475. Jermyn, M.A. and Thomas, R. Multiple components in horseradish peroxidase, Biochem. J. 56, 631, 1954.
476. Paul, K.G. and Stigbrand, T. Four isoperoxidases from horseradish root, Acta Chem. Scand. 24, 3607, 1970.
477. Klapper, M.H. and Hackett, D.P. Investigations on the multiple components of commercial horseradish peroxidase, Biochim. Biophys. Acta, 96, 272, 1965.
478. Kasinsky, H.E. and Hackett, D.P. Chromatographic separation of horseradish peroxidase isozymes from commercial preparations, Phytochemistry, 7, 1147, 1968.
479. Morita, Y. Yoshida, Ch. Kitamura, I. and Ida, Sh. Isoenzymes of Japanese-radish peroxidase, Agrie. Biol. Chem. 34, 1191, 1970.
480. Morita, Y. Yoshida, Ch. and Maeda, Y. Properties and Structures of peroxidase isoenzymes of Japanese-radish, Agrie. Biol. Chem. 35, 1074, 1971.
481. Asada, K. and Takahashi, M. Purification and properties of cytochrome c and two peroxidases from spinach leaves, Plant Cell Physiol. 12, 361, 1971.
482. Racusen, D. and Foote, M. Doubly discontinuous electrophoresis on sucrose gradients for the analysis of plant peroxidases, Anal. Biochem. 25, 164, 1968.
483. Evans, J.J. Increased buffer density as a means of separating peroxidase isoenzymes by preparative continuous-flow carrier-free electrophoresis, Anal. Biochem. 32, 101, 1969.
484. Maehly, A.C. and Chance, B. The assay of catalases and peroxidases, in Methods of Biochemical Analysis, Vol. 1, Glick, D. Ed. Interscience, New York, 1954, 357.
485. Wood, Ch. B. and Lopez, A. Evaluation of quantitative methods of determining peroxidase in vegetables, I. The indophenol and the o-phenylene diamine methods, Food Technol. 17, 497, 1963.
486. Nickel, K.S. and Cunningham, B.A. Improved peroxidase assay method using leuco 2,3’, 6-trichloroindophenol and application to comparative measurements of peroxidatic catalysis, Anal. Biochem. 27, 292, 1969.
487. Guilbault, G.C. Brignac, P. and Zimmer, M. Homovanillic acid as a fluorimetric substrate for oxidative enzymes, Anal. Chem. 40, 190, 1968.
488. Guilbault, G.C. Enzymatic Methods of Analysis, Pergamon Press, New York, 1968, 87.
489. Meudt, W.J. and Gaines, T.P. Studies on the oxidation of indole-3-acetic acid by peroxidase enzymes. Colorimetric determination of indole-3-acetic acid oxidation products, Plant Physiol. 42, 1395, 1967.
490. Derbyshire, B. The effect of water stress on indoleacetic acid oxidase in pea plants, Plant Physiol. 47, 65, 1971.
491. Vaimos-Vigyaiza, L. Gajzaiga, I. and Haimori-Szaba, J. Unpublished results.
492. Vaimos-Vigyaiza, L. Gajzaiga, I. and Naidudvari-Mairkus, V. Unpublished results.
493. Ournac, A. and Poux, C. La Peroxydase du raisin. Etude de quelques propriactacs, Ann. Technol. Agrie. 23, 17, 1974.
494. Bruemmer, J.H. Roe, B. and Bowen, E.R. Peroxidase reactions and orange juice quality, J. Food Sei. 41, 186, 1976.
495. Weaver, M.L. and Hautala, E. Study of hydrogen peroxide, potato enzymes and blackspot, Am. Potato J. 47, 457, 1970.
496. Shannon, M. Uritani, I. and Imaseki, H. De novo synthesis of peroxidase isozymes in sweet potato slices, Plant Physiol. 47, 493, 1971.
497. Thomopoulos, C. Influence de certains sels de sodium sur la durace du blanchiment des haricots verts, Ind. Aliment. Agrie. 92, 531, 1975.
498. Poovaiah, B.W. Vest, G. and Rasmussen, H.P. Peroxidase activity in onion bulbs of long and short dormancy, HortSeienee, 7, 553, 1972.