Evaluation of Tendency to Blackspot Bruising and Enzymatic Discoloration of Potato Tubers

Enzymatic discoloration of potato tubers initiated by mechanical impact bruising and the discoloration which appears after tuber cutting are crucial quality traits of the cultivated potato. The presented determination of blackspot bruise susceptibility includes evaluation of the trait with two impact methods - the rotating drum and the falling bolt. These two methods affect both the physical and the biochemical properties of tubers. Evaluation of the discoloration potential after tuber cutting (ED) is also discussed. Evaluating the discoloration potential of tubers is one of the most important points in determining potato quality.

Effect of Diffusion on Discoloration of Congo Red by Alginate Entrapped Turnip (Brassica rapa) Peroxidase

Enzymatic discoloration of the diazo dye, Congo red (CR), by immobilized plant peroxidase from turnip “Brassica rapa” is investigated. Partially purified turnip peroxidase (TP) was immobilized by entrapment in spherical particles of calcium alginate and was assayed for the discoloration of aqueous CR solution. Experimental data revealed that pH, reaction time, temperature, colorant, and H2O2 concentration play a significant role in dye degradation. Maximum CR removal was found at pH 2.0, constant temperature of 40°C in the presence of 10 mM H2O2, and 180 mg/L of CR. More than 94% of CR was removed by alginate immobilized TP after 1 h of incubation in a batch process under optimal conditions. About 74% removal efficiency was retained after four recycles. Diffusional limitations in alginate beads such as effectiveness factor η, Thiele modulus Φ, and effective diffusion coefficients (De) of Congo red were predicted assuming a first-order biodegradation kinetic. Results showed that intraparticle diffusion resistance has a significant effect on the CR biodegradation rate.