Table 2.
Effect of different blanching conditions on residual POD activity of PP-1901 and LR variety potatoes.
| Blanching | Residual POD activity (PP-1901) | Residual POD activity (LR) | ||
|---|---|---|---|---|
| Qualitative | Quantitative (Residual activity) | Qualitative | Quantitative (Residual activity) | |
| Control | + | 100 ± 0.00A | + | 100 ± 0.00A |
| WB | − | 8.59 ± 0.31C | − | 8.90 ± 0.06C |
| SB | − | 7.49 ± 0.06D | − | 7.57 ± 0.17D |
| MB100 | + | 32.28 ± 0.59B | + | 43.11 ± 0.55B |
| MB300 | − | 6.53 ± 0.32E | − | 7.36 ± 0.38 DE |
| MB900 | − | 5.85 ± 0.10E | − | 6.68 ± 0.06E |
Mean ± SD (n = 3) that do not share a superscript letter in a column are significantly different (p < 0.05); POD- Peroxidase enzyme activity.