Share

Mealiness and pectolytic activity in peaches and nectarines in response to heat treatment and cold storage.

Author(s) : OBENLAND D. M., CARROLL T. R.

Type of article: Article

Summary

'Elegant Lady', 'O'Henry' and 'September Sun' peaches, and 'Summer Bright' and Summer Grand' nectarines heated to a seed surface temperature of 47.2 °C over a period of 4 hours developed mealy flesh sooner and to a much greater extent than nonheated fruit following cold storage at 5 °C for 1 to 3 weeks. Mealiness often developed in defined regions rather than throughout the entire fruit. Comparison of juicy and mealy regions within individual fruit revealed that mealy regions contained 65 and 86% less exo- and endopolygalacturonase activity, respectively, than juicy regions, whereas pectinmethylesterase activity was unchanged.

Details

  • Original title: Mealiness and pectolytic activity in peaches and nectarines in response to heat treatment and cold storage.
  • Record ID : 2002-2433
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 125 - n. 6
  • Publication date: 2000

Links


See other articles in this issue (3)
See the source

Indexing