Abstract
Abstract A crude polyphenol oxidase (PPO) preparation extracted from ‘Redhaven’ peaches (Prunus persica (L.) Batsch) showed only catecholase but not cresolase enzyme activity. The PPO activity increased sharply near the end of maturation. A shift from a single pH optimum at 6.2 to dual optima at pH 6.0 and 6.5 during maturation possibly indicates synthesis of new isozymes. The temperature optimum for peach PPO was near 37°C and the Michaelis constant was 2.9 × l0-2M when catechol was used as substrate. The peach PPO remained very active even at 3°.
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