Publication Type:

Journal Article


Phytochemistry, Elsevier, Volume 27, Number 3, p.715–717 (1988)



2-(3, 3, 4-dihydroxy phenylethanol glycoside, 4-dihydroxyphenyl) ethylalcohol, enzymic blackening, green pepper, o-diphenol oxidase, Piper nigrum, Piperaceae


The blackening of fresh green pepper (Piper nigrum) berries was found to be due to the enzyme—catalysed oxidation of 3,4-dihydroxy phenylethanol glycoside by an o-diphenol oxidase present in the fruit. The enzyme was also found to be active towards the aglycone of 3,4-dihydroxy phenylethanol glycoside.

Cite this Research Publication

P. S. Variyar, Pendharkar, M. B., Banerji, A., and Bandyopadhyay, C., “Blackening in green pepper berries”, Phytochemistry, vol. 27, pp. 715–717, 1988.