Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control

Polyphenol oxidase, a copper-containing metalloprotein, catalyzes the oxidation of phenolic compounds to quinones, which produce brown pigments in wounded tissues. This enzymatic mechanism causes post harvest losses and mainly affects tropical fruits. In this article, some characteristics of polyphenol oxidase from different plants are reviewed and information about conventional and alternative methods to inactivate this enzyme is presented. Characterization of the polyphenol oxidase could help to develop or to choose more effective methods for controlling browning of vegetables and products.