ANALYSIS OF RESIDUAL ACC OXIDASE IN EXCISED PAPAYA SECTIONS SUBJECTED TO HEAT TREATMENT

The effect of heat treatment on ACC Oxidase in excised discs of papaya fruit tissue immersed in hot water baths is analyzed in terms of the kinetics of a set of consecutive reactions. The treatments considered are at temperatures of 24°C- 49°C that would be encountered during both the initial phase of heat treatment of whole fruits and at the target temperatures. The response of ACC Oxidase is presented in terms of a consecutive reaction model, one for production and one for degradation.