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In some of these instances it may also prevent endogenous fermentation reactions. Probably the most important effect of sulphur dioxide is its reaction with phenolase, but there are indications that it also reacts with ascorbate oxidase, pyruvate decarboxylase and possibly other enzymes. In the inhibition of enzymic browning, sulphur dioxide appears to have a twofold action\u2014it both inactivates the enzyme(s) which initiate the oxidation and also interrupts the subsequent reactions leading to coloured oxidation products. Unwanted side effects, such as softening of texture, resulting from the interaction of sulphur dioxide with other components of the plant tissues can often be minimised by the choice of appropriate condition.<\/jats:p>","DOI":"10.1002\/jsfa.2740250710","type":"journal-article","created":{"date-parts":[[2006,10,31]],"date-time":"2006-10-31T22:18:55Z","timestamp":1162333135000},"page":"803-810","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["The effect of sulphur dioxide on oxidising enzyme systems in plant tissues"],"prefix":"10.1002","volume":"25","author":[{"given":"Derek R.","family":"Haisman","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2006,5,9]]},"reference":[{"issue":"1","key":"e_1_2_1_2_2","first-page":"13","volume":"15","author":"Chmielnicka J.","year":"1964","journal-title":"Roczn. panst. Zakl. 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