title: Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berries.
abstract: This paper investigates polyphenol oxidase (PPO) activity, reduced weight percentage after sun drying, and the changes in colour and appearance of green pepper (Piper nigrum Linnaeus) berries after blanching and sun drying. The results show that the degree of reduced weight percentage and browning in green pepper berries after blanching for 10 min is greater at 100°C than at 90 and 80°C. Moreover, the samples blanched at 100°C for 10 min had the fastest water loss, but the lowest PPO activity. Thus, the PPO enzymatic oxidation of polyphenols might not be the only reason for the browning of green pepper berries. This result is significantly different from that of Variyar, Pendharkar, Banerjeea, and Bandyopadhyay (1988) and therefore deserves further study.
authors: Spice and Beverage Research Institute, CATAS, Wanning, Hainan 571533, China. xiaogu4117@yahoo.com.cn
authors: Fenglin
authors: F
authors: Gu
authors: Lehe
authors: L
authors: Tan
authors: Huasong
authors: H
authors: Wu
authors: Yiming
authors: Y
authors: Fang
authors: Qinghuang
authors: Q
authors: Wang
mesh_terms: D002212:Capsicum / Q000737:chemistry* / Q000201:enzymology; D004156:Catechol Oxidase / Q000032:analysis; D010860:Pigments, Biological / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis
chemical_list: D010860:Pigments, Biological; D010940:Plant Proteins; D004156:Catechol Oxidase