Partial purification and some properties of polyphenol oxidase extracted from litchi fruit pericarp

Postharvest Biology and Technology

Volumn 10, Issue 3, 1997, Pages 221-228

  Yue Ming, Jiang ^a,c   Zauberman, Giora ^a   Fuchs, Yoram ^a,b  

^a VOLCANI CENTER   (Israel)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Litchi; Polyphenol oxidase; Purification

Indexed keywords

EID: 0030900995     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-5214(96)01404-4     Document Type: Article

References (32)

1. Akamine, E.K., 1960. Preventing the darkening of fresh lychees prepared for transport. Tech. Rep. 27, Hawaii Agric. Exp. Sta., Univ. of Hawaii, pp. 3-17.
2. Aylward, F. and Haisman, D.R., 1969. Oxidation systems in fruits and vegetables-their relation to the quality of preserved products. Adv. Food Res., 17: 1-76.
3. Bradford, M.M., 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem., 72: 248-254.
4. Fujita, S., Tono, T. and Kawahare, H., 1991. Purification and properties of polyphenol oxidase in head lettuce (Lactuca sativa). J. Sci. Food Agric., 55: 643-651.
5. Galeazzi, M.A.M. and Sgarbieri, V.C., 1981. Substrate specificity and inhibition of polyphenoloxidase (PPO) from a dwarf variety of banana (Musa cavendishii L.). J. Food Sci., 46: 1404-1406.
6. Harel, E. and Mayer, A.M., 1971. Partial purification and properties of catechol oxidases in grapes. Phytochemistry, 10: 17-22.
7. Harel, E., Mayer, A.M. and Sham, Y., 1964. Catechol oxidases from apple, their properties, subcellular location and inhibition. Plant Physiol., 17: 921-930.
8. Huang, P.Y. and Scott, K.J., 1985. Control of rotting and browning of litchi fruit after harvest at ambient temperatures in China. Trop. Agric. (Trinidad), 62: 2-4.
9. Huang, S., Hort, H., Lee, H. and Wicker, L., 1990. Enzymatic and colour changes during postharvest storage of lychee fruit. J. Food Sci., 55: 1962-1963
10. Janovitz-Klapp, A.H., Richard, F.C. and Nicolas, J.J., 1989. Polyphenoloxidase from apple, partial purification and some properties. Phytochemistry, 28: 2903-2907.
11. Janovitz-Klapp, A.H., Richard, F.C. and Nicolas, J.J., 1990. Inhibition studies on apple polyphenol oxidase. J. Agric. Food Chem., 38: 926-931.
12. Jiang, Y.M., Chen, M.D., Lin, Z.F. and Chen, F., 1991. Enzymatic browning of banana during low temperature storage. Acta Phytophysiol. Sinicab, 17: 157-163.
13. 2+. Phytochem. Anal., 4: 149-151.
14. Kahn, V. and Andrawis, A. 1985. Inhibition of mushroom tyrosinase by tropolone. Phytochemistry, 24: 905-908.
15. 3 on colour of plum fruit after harvest. Acta Hortic. Sinica, 21: 320-322.
16. Luh, B.S. and Bulan, P., 1972. Characteristics of polyphenol oxidase related to browning in cling peaches. J. Food Sci., 37: 264-268.
17. Mayer, A.M., 1987. Polyphenol oxidase in plants - recent progress. Phytochemistry, 26: 11-20.
18. Mayer, A.M. and Harel, E., 1979, Polyphenol oxidase in plants. Phytochemistry, 18: 193-215.
19. Murata, M., Kurokami, C. and Homma, S., 1992. Purification and some properties of chlorogenic acid oxidase from apple (Maluspumila). Biosci. Biotech. Biochem., 56: 1705-1710.
20. Rivas, N.J. and Whitaker, J.R., 1973. Purification and some properties of two polyphenol oxidases from Bartlett pears. Plant Physiol., 52: 501-507.
21. Robinson, S.P., Loveys, B.R. and Chacko, E.K., 1993. Polyphenol oxidase enzymes in the sap and skin of mango fruit. Aust. J. Plant Physiol., 20: 99-107.
22. Sanada, H., Suzue, R., Nakashima, Y. and Kawada, S., 1972. Effect of thiol compounds on melanin formation by tyrosinase. Biochem. Biophys. Acta, 261: 258-266.
23. Siddiq, M., Arnold, J.F., Sinha, N.K. and Cash, J.N., 1994. Effect of polyphenol oxidase and its inhibitors on anthocyanin changes in plum juice. J. Food Process. Preserv., 18: 75-84.
24. Tan, X. and Li, Y., 1984. The partial purification and properties of polyphenol oxidase from the pericarp of litchi (Litchi chinensis). Acta Phytophysiol. Sin., 10: 339-345.
25. Tate, J.N., Lun, B.S. and York, G.K., 1964. Polyphenoloxidase in Bartlett pears. J. Food Sci., 29: 829-836.
26. Underhill, S.J.R. and Critchley, C., 1993. Lychee pericarp browning caused by heat injury. HortScience, 28: 721-722.
27. Walker, J.R.L. and Reddish, C.E.S., 1964. Note on the use of cysteine to prevent browning in apple products. J. Sci. Food Agric., 15: 902-904.
28. Wissemann, K.W. and Montgomery, M.W., 1985. Purification of d'Anjou pear (Pyrus communis L.) polyphenol oxidase. Plant Physiol., 78: 256-262.
29. Wong, T.C., Lun, B.S. and Whitaker, J.R., 1971. Isolation and characterization of polyphenol oxidase isoenzymes of clingstone peach. Plant Physiol., 48: 19-23.
30. Yokotsuka, K., Makino, S. and Singleton, V., 1988. Polyphenol oxidase from grapes: precipitation, re-solubilization and characterization. Am. J. Enol. Vitic., 39: 293-302.
31. Zauberman, G., Ronen, R., Akerman, M., Weksler, A., Rot, I. and Fuchs, Y., 1991. Postharvest retention of the red colour of litchi fruit pericarp. Sci. Hortic., 47: 89-97.
32. Zhou, P.G., Smith, N.L. and Lee, C.Y., 1993. Partial purification and some properties of Monroe apple peel polyphenol oxidase. J. Agric. Food Chem., 41: 532-536.