The effect of pH on the pressure stability of mushroom and avocado PPO was similar: pH reduction below 6.5-7 resulted in a reduced inactivation threshold pressure and an increased absolute value of the activation volume. The effect displayed by the antibrowning agents studied was dependent on the enzyme origin. Sensitisation of mushroom PPO was achieved by addition of 2.5 mM 4-hexylresorcinol. In case of avocado PPO, sensitisation towards pressure was most pronounced in the presence of EDTA.
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机译：pH对蘑菇和鳄梨PPO的压力稳定性的影响是相似的：pH值降至6.5-7以下会降低灭活阈值压力，并增加活化体积的绝对值。研究的抗褐变剂所显示的效果取决于酶的来源。通过添加2.5 mM 4-己基间苯二酚来实现蘑菇PPO的敏化。对于鳄梨PPO，在EDTA存在下对压力的敏感性最明显。
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