ShareCHANGES IN POLYPHENOLOXIDASE, PEROXIDASE, CATALASE AND ACID PHOSPHATASE ACTIVITIES FOR CHERIMOYA FRUIT DURING RIPENING IN CONTROLLED TEMPERATURE AND RELATIVE HUMIDITY.
[In Spanish. / En espagnol.]
Author(s) : SANCHEZ DE MEDINA L.
Type of article: Article
Summary
INFLUENCE OF RIPENING TEMPERATURE ON THE POLYPHENOLOXIDASE, PEROXIDASE, CATALASE AND ACID PHOSPHATASE OF CHERIMOYA EPICARP AND MESOCARP HAS BEEN EVALUATED. TEXTURE QUICKLY DECREASED AT 296-298 K (23-25 DEG C). RIPENING AT 279-281 K (6-8 DEG C) LEAD TO CHILLING INJURY. LOWER TEMPERATURES THAN NORMAL IN THE BIOTOPE, INCREASED THE PROTEIN CONTENT IN CHERIMOYA EPICARP.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1987-1824
- Languages: Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 26 - n. 4
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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PEROXIDASE IN APPLES AS RELATED TO CULTIVAR, YE...
- Author(s) : VAMOS-VIGYAZO L.
- Date : 1981
- Languages : English
- Source: Chem. Mikrobiol. Technol. Lebensm. - vol. 7 - n. 3
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RIPENING OF MANGOS FOLLOWING LOW-TEMPERATURE ST...
- Author(s) : MEDLICOTT A. P., SIGRIST J. M. M., SY O.
- Date : 1990/05
- Languages : English
- Source: J. am. Soc. hortic. Sci. - vol. 115 - n. 3
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REDUCTION OF CHILLING INJURY IN RIPE ALPHONSO M...
- Author(s) : THOMAS P., JOSHI M. R.
- Date : 1988/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 5
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EFFECTS OF THE DURATION AND STORAGE CONDITIONS ...
- Author(s) : KARAOULANIS G. D.
- Date : 1986
- Languages : English
- Source: In: Shelf Life Foods Beverages, Elsevier - 1986; 379-392; 27 ref.; 6 tabl.
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CHANGES IN WATER SOLUBLE POLYURONIDES IN THE PU...
- Author(s) : CHEN P. M., BORGIC D. M.
- Date : 1985/09
- Languages : English
- Source: J. am. Soc. hortic. Sci. - vol. 110 - n. 5
View record