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 The role of browning enzymes in cherries

Date added: 2021-03-30

Pages: 12-22


Kristyna Ruzickova, Maja Leitgeb


Cherries contain significant amounts of important nutrients and bioactive food components including fibre, polyphenols, carotenoids, vitamin C, potassium. They are also good source of tryptophan, serotonin, and melatonin. Beside the fact that cherries are considered as an excellent source of numerous nutrients and they also present a low caloric content. These facts lead to their increasing popularity in the human diet. Numerous studies suggest that their regular consumption has a positive effect on health and the well-being of individuals. Another bioactive food components found in cherries are enzymes. The interest in research about enzymes in cherries is not so significant as for other compounds like polyphenols or vitamins. However, number of studies were carried out to characterise enzymes and their function in cherries especially with relation to extending their shelf life. The aim of this work is to give a brief overview of latest research on browning enzymes, softening enzymes and glutathione S-transferase.



cherry fruit; browning enzymes; softening enzymes; glutathione S-transferase