Determination of the Content of Phenolic Compounds and the Changes of Polyphenol Oxidase and Each Index during Browning of Phyllanthus emblica at Different Storage Temperatures

Table 5

Changes of PPO enzyme activity at different temperatures.

Temperature (°C)	Times (d)	1	3	5	7	9	11	13	15
35	Polyphenol oxidase activity (U(/g min)) browning	35.14 ± 0.0038	17.96 ± 0.0024	23.54 ± 0.0115	18.9 ± 0.0007	93.66 ± 0.0017	90.3 ± 0.0052	77.838 ± 0.0015	65.118 ± 0.0047
25		24.42 ± 0.0080	18.72 ± 0.0045	18.02 ± 0.0037	32.42 ± 0.0018	54.36 ± 0.0076	77.42 ± 0.0052	69.418 ± 0.0011	85.898 ± 0.0042
5		18.66 ± 0.0078	12.54 ± 0.0008	9.56 ± 0.0028	34.72 ± 0.0019	35.62 ± 0.0024	23.66 ± 0.0046	16.278 ± 0.0005	15.798 ± 0.0009