Document IIF

Différences de réponses aux traitements à l'air chaud entre les fruits tolérants (mangue) et sensibles (goyave) et le rôle de la teneur en sucre de l'activité de la tréhalase.

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

Résumé

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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Format PDF

Pages : 2000-4

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Détails

  • Titre original : Response differences to hot air treatments between tolerant (mango) and sensitive (guava) fruits and the role of sugar content and trehalase activity.
  • Identifiant de la fiche : 2002-2384
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 746-752; fig.; 14 ref.

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