Co-Authors:
Jiang, Y., Department of Biology, Zhongshan University, Guangzhou 510275, China, South China Institute of Botany, Chinese Academy of Sciences, Guangzhou 510650, China
Fu, J., Department of Biology, Zhongshan University, Guangzhou 510275, China
Zauberman, G., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, PO Box 6, Bet-Dagan 50250, Israel
Fuchs, Y., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Volcani Center, PO Box 6, Bet-Dagan 50250, Israel
Abstract:
Polyphenol oxidase (PPO, EC 1.10.3.2) was purified to homogeneity from litchi peel yielding a single protein with a molecular weight of about 75.6kD by Sephadex G-100 gel filtration, and a 108-fold purification of PPO achieved. The enzyme was determined to be composed of two similar subunits. Glutathione, L-cysteine and citric acid suppressed PPO activity markedly, whereas ascorbic acid and n-propyl gallate showed a little inhibition. Moreover, the effect was enhanced by the addition of citric acid. On the basis of the inhibition of PPO activity in vitro, the use of 10 mmoll -1 glutathione and 100 mmol -1 citric acid was found to give good control of the browning of litchi fruit, and an 80-85% inhibition of PPO activity was observed. It is suggested that application of glutathione in combination with citric acid may slow down the browning of litchi fruit.
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