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The activities of polyphenol oxidase (PPO) and pectin esterase (PE) in green eggplants during soaking treatments were analyzed to maintain the green color and improve the texture. The optimum temperature of PE was 65°C, but there was no significant difference from 50°C to 65°C, and PE activity could be enhanced by NaCl concentration (0.15–0.25M); the optimum pH of PPO was at 7.5, but inactivated when...
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