Resumo

LATORRE V, LAURA INÉS et al. EVALUATION OF THERMAL TREATMENTS FOR INACTIVATION OF ENZYMES IN FIQUE JUICE (Furcraea gigantea Vent.). Rev.Bio.Agro [online]. 2013, vol.11, n.1, pp.113-122. ISSN 1692-3561.

The aim of this study was to evaluate different heat treatments to inactivate enzymes that cause deterioration of sisal juice without altering its biocide properties. As an indicator of a successful process, residual enzymatic activity of peroxidase (POD) and polyphenol oxidase (PPO) was measured. To verify that the treatment did not affect the juice´s biocide properties, micelial growth tests were carried out to assay in vitro inhibition of P. infestans. The successful pasteurization treatment that showed a lower growth of phytopathogen (2.1%) and an acceptable reduction on enzyme activity (10.6% for POD and 3.2% for PPO), was 75°C during 4 minutes. We conclude that the treatment applied preserves the biocide properties of the juice

Palavras-chave : Enzyme activity; Pasteurization; Peroxidase; Phytophthora infestans; Polyphenol oxidase.

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