Kinetic study on peroxidase inactivation and anthocyanin degradation of black cherry tomatoes (Solanum lycopersicum cv. OG) during blanching

Abstract

Blanching is a necessary treatment stage in processing of tomato products to inactivate enzymes. However, it may cause the degradation of nutrients.

Keywords

• anthocyanin
• black cherry tomatoes
• blanching
• kinetic study
• peroxidase
• solanum lycopersicum cv. og