Table 1. Colour scale used to describe the progression of melanosis (black spot) on pink shrimp. (Adapted from Otwell and Marshall, 1986)

Table 2. Differential tests for catecholase and laccases.

Table 3. Phenolic substrates of PPO in fruits, vegetables, and seafoods.

Table 4. Effects of ionizing radiation on fresh fruits and vegetables.

Table 5. Pressure stability of PPO derived from various sources.

Table 6. Representative inhibitors of enzymatic browning.(Adapted from McEvily et al. 1992)

Table 7. Chemicals yielding sulfur dioxide which are currently allowed for use in food as preservatives. (Adapted from Green, 1976)