Effect of ripening on protein content and enzymatic activity of Crimson Seedless table grape

S López-Miranda; P Hernández-Sánchez; A Serrano-Martínez; P Hellín; J Fenoll; E Núñez-Delicado

doi:10.1016/j.foodchem.2011.01.027

Effect of ripening on protein content and enzymatic activity of Crimson Seedless table grape

Food Chem. 2011 Jul 15;127(2):481-6. doi: 10.1016/j.foodchem.2011.01.027. Epub 2011 Jan 9.

Authors

S López-Miranda¹, P Hernández-Sánchez, A Serrano-Martínez, P Hellín, J Fenoll, E Núñez-Delicado

Affiliation

¹ Dpto. de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos s/n. 30107 Guadalupe, Murcia, Spain.

PMID: 23140690
DOI: 10.1016/j.foodchem.2011.01.027

Abstract

The evolution of °Brix, protein content, polyphenoloxidase activity and peroxidase activity during the ripening of Crimson Seedless table grape was studied in three consecutive years (2006, 2007 and 2008). The total protein content was determined according to Bradford's dye binding method, and polyphenoloxidase (PPO) and peroxidase (POD) were extracted using Triton X-114 and characterised using spectrophotometric methods. The year had a statistically significant effect on all the studied parameters and there was an interannual correlation in the evolution of protein, PPO, POD and °Brix. All the studied parameters were statistically correlated, except POD activity with protein content. Weather conditions during the ripening period had a greater effect on protein content than PPO and POD activity.