AN ABSTRACT OF THE THESIS
ACKNOWLEDGEMENTS
INTRODUCTION
REVIEW OF LITERATURE

Polyphenol Oxidase
Properties and Localization
Assay
Substrates for Polyphenol Oxidase
Characteristics
Localization
Changes with Ripening
Assay
Mechanism of Enzymatic Oxidation of Phenolic Compounds
Overall
Browning
Inhibitors of Browning
Enzymatic Browning in Bananas
Bananas
Banana Polyphenol Oxidase
Dopamine
Mechanism of Oxidation of Dopamine
Ascorbic Acid

MATERIALS AND METHODS

General Plan
Browning
Moisture
Polyphenol Oxidase
Extraction
Assay
Protein
Dopamine
Extraction
Purification
Assay
Ascorbic Acid
Extraction
Assay
Histochemical Localization of Dopamine
Histochemical
Localization of Polyphenol Oxidase

RESULTS AND DISCUSSION

Browning
Moisture
Protein
Polyphenol Oxidase
Dopamine
Ascorbic Acid

SUMMARY
BIBLIOGRAPHY
APPENDIX

List of Tables

Raw Data used in Statistical Analyses

List of Figures

Figure 1. Standard Curve for Protein.
Figure 2. Standard Curve for Dopamine.
Figure 3. A. Localization of Dopamine.
B. Localization of Polyphenol Oxidase
Figure 4. Browning of the Filtrates from Banana Tissue Analyzed as Purchased and after Two Days of Additional Ripening.
Figure 5. Browning of the Filtrates from Banana Tissue Analyzed as Purchased and after Four Days of Additional Ripening

List of Tables

Table 11. Raw Data Used in Statistical Analyses.

Updated: Wednesday, June 20, 2007.