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Temperature and storage duration effects on esterase activity in fresh-cut cantaloupe melon.

Author(s) : LAMIKANRA O., WATSON M. A.

Type of article: Article

Summary

The effect of storage time and temperature (4 °C or 15 °C) on esterase (ES) activity in fresh-cut cantaloupe melon (Cucumis melo L. var. reticulatus Naud) was determined. Enzymatic activity, after 24 h of storage, was reduced by 40% and 10% in fruit stored at 4 °C and 15 °C respectively. The ES in cantaloupe melon was determined to be carboxylesterase with 2 isozymes (pI = 6.1 and pI = 9.5) and low thermal stability. Pectin methylesterase activity in cut fruit also decreased by about 25% at both temperatures after 24 h, but greatly increased after 72 h only in 15 °C stored fruit. ES in cantaloupe melon appears to be regulated by metalloproteases, presumably metallo-exoproteases.

Details

  • Original title: Temperature and storage duration effects on esterase activity in fresh-cut cantaloupe melon.
  • Record ID : 2004-0221
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 3
  • Publication date: 2003/04
  • Document available for consultation in the library of the IIR headquarters only.

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