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Altération de l'activité des enzymes de ramollissement lors de la maturation et l'entreposage des cerises aigres.

Activity change in softening enzymes during sour cherry maturation and storage.

Auteurs : PERLAKI R.

Type d'article : Article

Résumé

Sour cherry is important in the human diet because of its high antioxidant capacity and mineral content. The sour cherry fruit cannot be stored a long period. During storage, firmness decreases very fast due to sensitivity to microbiological damages. The aim of this research was to investigate the sour cherry wall break-down (pectin decomposition).

Détails

  • Titre original : Activity change in softening enzymes during sour cherry maturation and storage.
  • Identifiant de la fiche : 2005-0751
  • Langues : Anglais
  • Source : Period. polytech., Chem. Eng. - vol. 47 - n. 1
  • Date d'édition : 2003

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