Claim · model-written summary
Steam bleaching at 100°C significantly inactivated mango PPO activity after a few minutes.
- Taxon
- Mangoes
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Mangifera indicat0 - Treatment
- steam bleaching at 60°C and 100°Ce0
- Gene
- PPOse0
- Outcome
- PPOs activitye0
- Direction
- inactivatinge0
Not reportedMaterialCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
t0“Mangoes (Mangifera indica L. 1753)”
e0“steam bleaching at 60°C and 100°C had a significant effect on inactivating PPOs activity after only a few minutes”
Title
Ehuié Micaël Bédikou; Silver Kouassi Kossonou; Inès Christelle Assemian; et al. Annual Research & Review in Biology 2024. doi:10.9734/arrb/2024/v39i52080
Other claims from this paper (6)
- Intervention effect Oven drying at 60°C significantly inactivated mango PPO activity after a few minutes.
- Intervention effect Steam bleaching at 60°C significantly inactivated mango PPO activity after a few minutes.
- Intervention effect Osmotic dehydration left mango enzyme activity high after 24 hours.
- Recommendation The authors identified steam bleaching at 60°C for 7 minutes as the best management technique for Palmer and Keitt mangoes.
- Intervention effect Steam bleaching at 60°C for 7 minutes preserved mango marketable quality.
- Intervention effect Steam bleaching at 60°C for 7 minutes maintained mango organoleptic properties.