In this article:
The influence of oxygen on the reaction of polyphenoloxidase in grapes was determined. Rapid browning of injured fresh fruits, fruit juices and drying fruits is generally caused by polyphenoloxidases.
The importance of these results for wine making is discussed
The Affinity for Oxygen of Polyphenoloxidase in Grapes
1973, Zeitschrift für Lebensmittel-Untersuchung und -Forschung., vol 152, pages 38 – 41
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