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Release kinetics of MEC1-N and MEO1-N were the best fitted with the Higuchi model.Darkening of fruits is the result of the oxidative activation of polyphenol oxidase converting low-molecular weight phenols present in the fruit body into quinone intermediates. Then, through polymerization, these reactive quinones convert to light yellow and red low-molecular weight melanin and, given enough time, to darker, higher molecular weight brown and black melanin. The process that occurs in the flesh of cut fruit is very similar to the process t
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