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Changes of Polyphenol Oxidase, Peroxidase Activities and Vitamin C of Strawberry during Frozen Storage

Huabo Wang

Abstract

The changes of soluble polyphenol oxidase (PPO), peroxidase (POD) and vitamin C content of frozen strawberry inf ourteenw eeks's toragew ere studieda ts toraget emperatureso f- 12,-18and-40℃. Ther esultsi ndicatet hatt hec ontento f vitamin C is showing a tendency to decrease, soluble polyphenol oxidase (PPO) and peroxidase (POD) activities increase at the early stage ands ignificantlyd ecreasel ate.

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Key concepts: Polyphenol oxidase, Peroxidase, Point of delivery, Vitamin C, Chemistry, Food science, Polyphenol, Biochemistry