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Pectolytic enzyme activity during intermittent warming (IW) storage of peaches.

Author(s) : ARTÉS F., CANO A., FERNÁNDEZ-TRUJILLO J. P.

Type of article: Article

Summary

Pectin enzyme evolution in peaches intermittently warmed for 24 hours every 8 days of storage at 0 deg C, was followed. Cold storage increased pectinmethylesterase activity until a constant level was reached, whereas polygalacturonase decreased after 2 weeks. 15 deg C-IW had a similar effect to conventional cold storage. 20 deg C-IW induced a different behaviour, polygalacturonase activity increasing and pectinmethylesterase activity decreasing after 2 weeks of storage. Chilling injury development during cold storage was associated with continuous pectinmethylesterase activity and inhibition of endo-polygalacturonase activity after the second week of storage, regardless of exo-pectinmethylesterase activity.

Details

  • Original title: Pectolytic enzyme activity during intermittent warming (IW) storage of peaches.
  • Record ID : 1997-1577
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 2
  • Publication date: 1996/03
  • Document available for consultation in the library of the IIR headquarters only.

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