Actual Browning and Peroxidase Level are not Correlated in Red and White Berries from Grapevine ( Vitis Vinifera) Cultivars
DOI:
https://doi.org/10.71318/apom.1995.49.2.82Abstract
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 o-phenylenediamine 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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