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Response differences to hot air treatments between tolerant (mango) and sensitive (guava) fruits and the role of sugar content and trehalase activity.

Author(s) : YAHIA E. M., BALDERAS M.

Summary

The conclusions of the tests are that guava fruit is more sensitive to hot air treatments (38 °C for 120 minutes or 43 °C for 160 minutes, 50% relative humidity) than the mango fruit (43 or 48 °C for 160 minutes, 50% relative humidity). These differences were correlated with a higher sucrose content in mango fruit and higher trehalase activity in guava fruit. This is the first work to report the presence of trehalase and trahalose in fruits.

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Pages: 2000-4

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Details

  • Original title: Response differences to hot air treatments between tolerant (mango) and sensitive (guava) fruits and the role of sugar content and trehalase activity.
  • Record ID : 2002-2384
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 746-752; fig.; 14 ref.

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