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This document summarizes a study that found: 1) Three avocado varieties - Fuerte, Horeshim, and Lerman - showed clear differences in their rate of browning after being cut, with Fuerte browning fastest and Lerman slowest. 2) Polyphenol oxidase (PPO) activity, which causes browning, was measured in crude extracts of each variety. PPO activity levels correlated with browning rates, with Fuerte having the highest activity and Lerman the lowest. 3) PPO activity was extracted from acetone powder and fresh

Author

MiguelArceMonroy

Language

EN