Analysis of residual ACC oxidase in papaya sections subjected to heat treatments

ACC oxidase (1-aminocyclopropane-1-carboxylate oxidase) activity is used as a bioindicator of heat damage due to quarantine heat treatments. The effect of heat treatment (23° to 42°C) on ACC oxidase in papaya fruit immersed in hot water baths is analyzed as sets of consecutive reactions one for production and one for inactivation. We are hypothesizing that ACC oxidase activity is being generated during heating.