Natural mango puree and purees cont

Natural mango puree and purees containing cysteine (Cys, 200 ppm) or ascorbic acid (AA, 500ppm)
were treated at high hydrostatic pressure, HHP (379 to 586 MPa) for selected times (0, 0.033, 5, 10, 15
and 20min) to assess changes in polyphenoloxidase (PPO) activity. Mango purees were stored at
31 °C. Colour parameters (L*, a* and b*) were analysed to evaluate colour stability. PPO activity was
inhibited from 93.8 to 89.7 or 85.5 enzyme activity units (EAU) after adding AA or Cys, respectively.
Such inhibition was improved after applying HHP, by an average of 69.510.6, 4.22.2 and 47.035.2
EAU for natural purees, purees containing ascorbic acid or cysteine, respectively. No significant differences
(p0.05) were observed in PPO activity at 448, 517 and 586 MPa after 10 or 20 min of treatment
for natural mango puree and puree containing cysteine. The total colour difference (E*) increased as
storage time increased. However, this colour difference was barely noticeable (p0.05) after 27 days of
storage for natural puree (9.10.9), puree containing ascorbic acid (8.81.2), and cysteine (16.43.5).

Results (English) 3:

天然芒果泥和果泥含有半胱氨酸（Cys，200 ppm）和抗坏血酸（AA，500ppm）
在高静压处理，HHP（379～586 MPa）对选定的时间（0，0.033，5，10，15
和20min）评估中多酚氧化酶（PPO）活性的变化。芒果果泥被存放在
3  1°颜色参数（L*，a*和b*）进行分析评价的颜色稳定性。PPO活性
从93.8到89.7或85.5，抑制酶的活性单位（EAU）后加入AA或胱氨酸，分别。
这种抑制是应用改进后的69.5  HHP，平均为10.6，4.2，2.2和47   35.2
淡天然果泥，含有抗坏血酸、半胱氨酸果泥，分别。无显著性差异（P 
0.05）观察PPO活性在448，517和586兆帕后10或20分钟的治疗
天然芒果酱和酱含有半胱氨酸。总色差（ E *）随贮藏时间的延长，
。然而，这种颜色差异不明显（P  0.05）后27天
天然原浆存储（9.1  0.9），含有抗坏血酸（8.8 原浆，1.2）和半胱氨酸（16.4  3.5）。