ABSTRACT
Appearance, flavor, texture, and nutritional value are four attributes consumers evaluate when selecting food choices. Appearance, on which a significantly im pact is made by color, is one of the first attributes used by consumers for evalua tion. Color can be influenced by many compounds: naturally occurring pigments, chlorophylls, carotenoids, anthocyanins, and others; or other colors formed through enzymatic and nonenzymatic reactions. One of the most important color reactions that affect many fruits, vegetables, and seafoods, especially crustaceans, is enzymatic browning, caused by the enzyme polyphenol oxidase (1,2 benzenediol;oxygen oxidoreductase, EC1.10.3.1). This enzyme has also been labeled phenoloxidase, phenolase, monophenol and diphenol oxidase, and tyrosinase.
