ENZYMATIC STUDIES IN PIMENTO DIOICA (LINN.) MERRIL
Plants showing multiple type of economic importances. Some plants used as spices and condiments. Allspice is one of such plant belonging to family Myrtaceae, which is botanically named as Pimenta dioica (L.) Merr. This plant has nobel character that, it shows a typical type of flavour which may be combined the flavour of several aromatic species, such as cinnamon, nutmeg, and cloves. This combined effect of flavour gives an immense idea of presence of some different novel compounds. In the present investigation an attempt has been made to study enzyme metabolism to explore the hidden qualities in plant. During this study some antioxidant enzymes such as POX, PPO, SOD, were studied along with some basic parameters.