Volume 49 Number 2 Article 15
Year 1995 Month 4
Title: Actual Browning and Peroxidase Level Are Not Correlated in Red and White Berries from Grapevine (Vitis vinifera) Cultivars
Authors: J.M. Zapata, A.A. Calderon and A.R. Barcelo
Abstract:
The measurement of the peroxidase activity
(EC 1.11.1.7) in ten grapevine cultivars (Airen,
Clairette, Riesling, Servant, Carignan, Cinsaut
Noir, Gamay Rouge, Grenache, Monastrell and
Mourvedre) with ophenylenediamine as substrate* reveals that peroxidase activity is not
correlated with actual browning in either red or
white cultivars, even under conditions in which
the catecholase activity of grape polyphenoloxidase
is minimal.
This is probably due to the
fact that for peroxidase to act on flavonol and
anthocyanin substrates the previous action of
α-and β-glycosidases is necessary to remove
sugar moieties from the glycosides in order to
liberate the phenolic aglycones that are the true
substrates of the enzyme.
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