A STUDY ON INCREASE IN O-DIPHENOL OXIDASE ACTIVITY DURING INCUBATION OF SLICED SWEET POTATO TISSUE

Abstract

The increase in o-diphenol oxidase activity and polyphenol content was investigated in slices excised from sweet potato roots. o-Diphenol oxidase activity increased in a sigmoidal fashion over a 100 hour period. The increase in polyphenols occurred over a shorter period of time and was evident before an increase in o-diphenol oxidase activity could be detected. Thus, it seemed that the increase in polyphenol content might be involved in the enhancement of o-diphenol oxidase activity. However, the above correlation was not found in different kinds of experiment including pretreatment with either vacuum infiltration or wet conditioning.