A STUDY ON INCREASE IN O-DIPHENOL OXIDASE ACTIVITY DURING INCUBATION OF SLICED SWEET POTATO TISSUE

The increase in o-diphenol oxidase activity and polyphenol contentwas investigated in slices excised from sweet potato roots.o-Diphenol oxidase activity increased in a sigmoidal fashionover a 100 hour period. The increase in polyphenols occurredover a shorter period of time and was evident before an increasein o-diphenol oxidase activity could be detected. Thus, it seemedthat the increase in polyphenol content might be involved inthe enhancement of o-diphenol oxidase activity. However, theabove correlation was not found in different kinds of experimentincluding pretreatment with either vacuum infiltration or wetconditioning. (Received October 14, 1965; )