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Preservation of purple eggplants at various temperatures. Enzyme modifications.

[In Spanish. / En espagnol.]

Author(s) : FUSTER C., PRESTAMO G.

Type of article: Article

Summary

Eggplants are stored at 4, 12 or 20 deg C for 21 days and at -24 deg C for 56 days. A study, during storage, of the variations in peroxidase and polyphenoloxidase activity in skin and pulp. This activity is higher at 20 deg C than at lower temperatures and can be used as an indication for evaluating storage life. The lower the temperature, the longer the storage life.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1995-0959
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 31 - n. 251
  • Publication date: 1994

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