Characterization of polyphenol oxidase in three minimally processed potato varieties (Tuberosum solanum L.) and its impact on color
DOI:
https://doi.org/10.24054/limentech.v11i1.1579Keywords:
color, potato, polyphenoloxidase, pH, varietyAbstract
Potatoes of the varieties Parda pastusa, Pastusa Suprema and ICA Única were peeled, packed and stored for 20 days at 4ºC, in order to evaluate the activity of the enzyme polyphenoloxidase (PFO), and to know the browning potential of each variety, the optimal pH at which PFO acts in each variety, in addition to relating it to the color changes that occur during storage. A total of 100 kg of potatoes were disinfected, peeled, packed (250 g) in high-density polyethylene, and stored. The activity of the PFO enzyme in the extracts was evaluated at 410 nm during days 0, 8, 15 and 20 of storage. The optimal pH for each variety was evaluated between 2.5 and 7.5. In addition, the surface color was determined with an X-RITE spectrophotocolorimeter using the CIEL*a*b* color space. The Parda Pastusa potato is the variety with the highest PFO activity compared to the Pastusa Suprema and ICA Única varieties. This activity is influenced by storage time, with the 15th day being the day at which it reaches its maximum browning potential, which is directly related to the loss of luminosity and a greater presence of red tones in the surface color. The Pastusa Suprema and ICA Única varieties show their maximum activity at pH 6.5, while the optimum pH for the Parda Pastusa was 7.0.
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