Share

IIR document

Carbohydrate metabolism in cherimoya fruit after heat treatment.

Author(s) : ZAMORANO J. P., LUNA P., ALIQUE R.

Summary

The transient accumulation of sucrose during ripening was markedly affected only by treatment at 50 or 52 °C, which induced this accumulation. As compared to control fruit, glucose and fructose accumulation was hastened and slightly increased in fruit treated at 46 or 48 °C, but only delayed in fruit heated at 50 or 52 °C. Invertase and amylase activities are studied. According to the results, it is suggested that the threshold for the effects of heat treatment on soluble sugar metabolism of cherimoya during ripening is determined mainly by its influence on the increase in invertase activity.

Available documents

Format PDF

Pages: 2000-4

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Carbohydrate metabolism in cherimoya fruit after heat treatment.
  • Record ID : 2002-2374
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 733-739; fig.; 15 ref.

Indexing