Abstract
The physicochemical conditions favoring the action of chlorophyllase in olive fruit itself have been investigated. Different temperatures and aqueous incubation media that contained acetone were tested. The highest levels of chlorophyllase activation in whole fruits (without extraction of the enzyme) were achieved by heating the fruits at 50 o C in a buffer-acetone mixture. A study of the effect of pH on chlorophyllase activation in the fruit itself showed a maximum of activity at pH 7.5
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
