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Brazilian Journal of Food Technology

versão On-line ISSN 1981-6723

Resumo

RAMOS, Paula Acácia Silva et al. Effect of peroxidase inhibitors on the conservation of fresh cassava roots. Braz. J. Food Technol. [online]. 2013, vol.16, n.2, pp.116-124.  Epub 02-Jul-2013. ISSN 1981-6723.  http://dx.doi.org/10.1590/S1981-67232013005000018.

The high perishability of fresh cassava (Manihot esculenta, Crantz) means it must be consumed in a very short period after harvesting. The main cause of loss is due to the physiological deterioration attributed to the action of peroxidase (EC1.11.1.7). This work aimed to evaluate the combined effect of different peroxidase inhibitors at concentrations of 1, 5 and 10 mM on the peroxidase activity of roots of the Cacau Amarela cassava variety. The roots were immersed for one hour in solutions containing ascorbic acid, sodium bisulphite, Na2-EDTA, sodium dodecyl sulphate (SDS) and L-cysteine. After drying, the roots were stored at 25 °C for six days. The visual appearance was analyzed every two days and samples removed for the subsequent evaluation of peroxidase. All the treatments were effective in increasing the shelf life of the fresh cassava roots by up to four days. The treatments with ascorbic acid, bisulphite and L-cysteine were efficient in increasing the shelf life by up to 6 days at concentrations of 10 mM, 10 mM and 5 mM, respectively. For all the inhibitors at all the concentrations applied there was a decrease in peroxidase activity on the second day of storage as compared to the control.

Palavras-chave : Enzymatic browning; Peroxidase; Longevity; Longer shelf life.

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