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Biochemical and enzymatic changes in apple during cold storage.

Author(s) : MAHAJAN B. V. C.

Type of article: Article

Summary

Total soluble solids, total sugars and soluble protein contents increased upto 150 days of storage and thereafter declined. In contrast, titratable acidity, total phenols and pectin contents followed a linear declining trend throughout the storage period of 7 months. The activity of polygalacturonase and cellulase increased upto 150 days after storage, thereby leading to softening of apple. The activities of these enzymes declined thereafter.

Details

  • Original title: Biochemical and enzymatic changes in apple during cold storage.
  • Record ID : 1995-2301
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 31 - n. 2
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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