Avocado Mesocarp; Browning Potential, Carotenoid Content, Polyphetiol Oxidase, Catalase and Peroxidase Activities: Comparison Between Six Avocado Cultivars

摘要

ABSTRACTEnzymatic activites (polyphenoloxidase, catalase and peroxidase) and carotenoid content were estimated in the yellow portion of the mesocarp of six avocado cultivars differing in their browning potential. The results do not support our assumption of the existence of an inverse relationship between browning potential and carotenoid content in the tissue.