Study of hydrogen peroxide,potato enzymes and blackspot

The rate of oxidation of tyrosine, p-cresol and catechol by potato enzyme diminished as H₂O₂ concentration increased. By contrast, the rate of oxidation of chlorogenic acid in the presence of H₂O₂ increased. Bovine catalase destroyed H₂O₂ and thus effectively prevented either H₂O₂-induced inhibition or acceleration of oxidation of the four substrates by potato enzyme. Horseradish peroxidase in the presence of H₂O₂ did not oxidize either monophenol, but oxidized both polyphenols. Possible association of H₂O₂, peroxidase and catalase with blackspot susceptibility is discussed.