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Inhibition of Polyphenol Oxidases and Peroxidase Activities in Green Table Olives by some Anti-browning Agents
Agriculturae Conspectus Scientifi cus
Almost, all table olive cultivars are susceptible to the formation of brown spots due to mechanical damage during harvesting and processing. Th erefore, application of some anti-browning agents might be an eff ective strategy to minimize unfavourable eff ects of enzymatic browning in green table olives. Th e aim of this study was to assess the eff ect of ascorbic acid (AA), citric acid (CA), oxalic acid (OA), 4-hexylresorcinol (HR) and sodium hexametaphosphate (NaHMP) on reducing enzymaticfatcat:gn2atma77fc5ndpa6sasgfvexq