Share

Effect of calcium chloride and hot water treatment on enzyme activity and content of phenolic compounds in pineapples.

Efeito do cloreto de cálcio e do tratamento hidrotérmico na atividade enzimática e no teor de fenólicos do abacaxi.

Author(s) : GONCALVES N. B., CARVALHO V. D. de, GONCALVES J. R. de A.

Type of article: Article

Summary

Harvested fruits of pineapples cv. Smooth Cayenne were soaked in water or calcium-chloride solution at ambient temperature (24 °C) for 10 or 20 min, or in calcium-chloride solution at 38 °C for 20 min or at 40 °C for 10 or 20 min. The fruits were stored at 9 °C and 90% RH for 15 days, and assessed 7 days after removal from storage. Treatment with calcium chloride reduced internal browning and activity of phenylalanine ammonia-lyase regardless of temperature or duration of treatment.

Details

  • Original title: Efeito do cloreto de cálcio e do tratamento hidrotérmico na atividade enzimática e no teor de fenólicos do abacaxi.
  • Record ID : 2002-2945
  • Languages: Portuguese
  • Source: Pesqui. Agropecu. bras. - vol. 35 - n. 10
  • Publication date: 2000

Links


See the source

Indexing