Recovery and stability of phenolase, peroxidase and catalase activity in dried potato tissue

Abstract Based on a comparison with the activity of fresh potato enzyme extracts, complete recovery of phenolase, peroxidase and catalase activity was obtained from either freeze‐dried tissue or powder obtained by grinding the tissue with acetone. Phenolase activity was stable for 1 year, peroxidase for 2–4 weeks and catalase for 8 weeks.