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Figure S1. Arrhenius-type relationship between polyphenol oxidase inactivation rate constants and blanching temperature of apples quarter; (a): zero-order model; (b): first-order fraction model.

Figure S2. Arrhenius-type relationship between vitamin C degradation rate constants and blanching temperature of apples quarters.

Table S1. Published kinetic parameters for the inactivation of polyphenol oxidase enzyme in different food stuffs.

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