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| Studies on activity distribution of LPS, PPO and POD in different parts of coconut |
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| Abstract: |
| Contraposing the difficultis of transportion, putrescibility and labour intension existing in coconut processing industry, the enzymes activity distribution in coconut was studied to pinpoint the internal physiology and put forward some measures. Results indicated that the activities of LPS, PPO and POD were significantly different between each parts, while coconut testa maintained the highest activity, meat with testa was lower and the meat was the lowest. Besides, enzymes activity presented on trend of a sharp increase during storage except PPO of the meat, testa hold the biggest increase. That was to say, the changes of LPS, PPO and POD closely related to the shelf life of coconut and the exploitation of coconut testa. Analysis showed that pre-treatment of heat and microwave was effective methods to inhibit enzymes activity and improve the processing quality of coconut testa. |
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