The kinetics of thermal inactivation of peroxidase and colour changes in seedless guava
(Psidium guajava L.) due to hot water blanching were studied in the temperature range of 80-95°C. Peroxidase
inactivation kinetics followed a first-order Arrhenius model, where the activation energy and rate of the
reaction at a reference temperature of 87.5°C were 101.27±3 kJ molG1 and 0.023±4×10G3sG1, respectively.
Colour was quantified using the L, a, b in Hunter system. The results indicated that colour system parameters
(L, a, b) followed a first-order Arrhenius kinetics model with activation energies (E ) of 120.43±3, 86.45±5 and a
100.03±2, kJmolG1, respectively. The zero-order kinetic model was applied to total colour difference (TCD)
resulting in activation energies of 111.65±5 kJmolG1. Good agreement was found between estimated and
experimental data in all cases (R2>0.91).