Effects of the exopolysaccharide from Porphyridium cruentum coating on polyphenol oxidase activity and colour of fresh-cut banana during cold storage

Fresh-cut fruits are highly susceptible to enzymatic browning. The aim of this study was to evaluate the effects of the exopolysaccharide (EPS) from the marine microalga Porphyridium cruentum on polyphenol oxidase (PPO) activity and colour of ‘Cavendish’ banana slices during storage at 4°C. The bana...

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Bibliographic Details
Main Author: Bertrand, Charlotte (author)
Other Authors: Raposo, Maria Filomena de Jesus (author), Morais, Rui Manuel Santos Costa de (author), Morais, Alcina Miranda Bernardo de (author)
Format: article
Language:eng
Published: 2016
Subjects:
Edible coating
Carrageenan
Exopolysaccharide from Porphyridium cruentum
EPS
PPO activity
colour
Banana
Refrigerated storage
Postharvest innovation
Online Access:http://hdl.handle.net/10400.14/19948
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/19948

Internet

http://hdl.handle.net/10400.14/19948

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