What fruits are rich in peroxidase?

Fruits generally contain low levels of peroxidase enzymes, but some examples of fruits that have relatively higher peroxidase activity include:

1. Apples: Apples contain a significant amount of peroxidase, particularly in the skin and seeds. The peroxidase enzyme in apples is involved in the browning reaction that occurs when the fruit is cut or bruised.

2. Peaches: Peaches also have a relatively high peroxidase content, which is responsible for the browning of peach slices when exposed to air.

3. Bananas: Bananas contain peroxidase, but the activity varies depending on the stage of ripeness. Unripe bananas have higher peroxidase levels, which contribute to the green coloration of the peel. As the banana ripens, the peroxidase activity decreases, leading to the yellowing of the peel.

4. Avocados: Avocados contain peroxidase enzymes that contribute to their browning when cut or exposed to air. The browning reaction in avocados is influenced by several factors, including the maturity and storage conditions of the fruit.

It's important to note that the peroxidase content in fruits can vary based on factors such as cultivar, growing conditions, and storage practices. If you are interested in quantifying peroxidase activity in specific fruits, it's recommended to conduct laboratory analyses to obtain accurate measurements.