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ENZYMOLOGICAL ASPECTS OF VEGETABLE PRESERVATION.

[In Dutch. / En néerlandais.]

Author(s) : KLOP W.

Type of article: Periodical article

Summary

DUTCH GREEN BEANS, HARVEST 1979, WERE SUBJECTED TO A NUMBER OF BLANCHING TREATMENTS WITH DIFFERENT INTENSITY. SAMPLES WERE TAKEN DIRECTLY AFTER THE HEAT TREATMENT AND AFTER 3, 6 AND 12 MONTH STORAGE AT 253 K (-20 DEG C) FOR THE ANALYSIS OF (1) PEROXIDASE, CATALASE, LIPOXYGENASE AND PECTINE ESTERASE, (2) CHLOROPHYLL CONVERSION AND TOTAL CHLOROPHYLL, (3) HEXANAL AND METHANOL. SO FAR, THE RESULTS FROM SAMPLES UP TO 6 MONTH STORAGE ALLOW SOME PRELIMINARY CONCLUSIONS ABOUT THE EFFECT OF DIFFERENT BLANCHING TREATMENTS.

Details

  • Original title: [In Dutch. / En nĂ©erlandais.]
  • Record ID : 1982-1231
  • Languages: Dutch
  • Source: Sprenger Inst., 1980 annu. Rep. - 45-46; 1 tabl.
  • Publication date: 1981/02
  • Document available for consultation in the library of the IIR headquarters only.

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