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Influence du traitement thermique et de l'entreposage frigorifique sur la texture farineuse et l'activité pectolytique des pêches et des nectarines.

Mealiness and pectolytic activity in peaches and nectarines in response to heat treatment and cold storage.

Auteurs : OBENLAND D. M., CARROLL T. R.

Type d'article : Article

Résumé

'Elegant Lady', 'O'Henry' and 'September Sun' peaches, and 'Summer Bright' and Summer Grand' nectarines heated to a seed surface temperature of 47.2 °C over a period of 4 hours developed mealy flesh sooner and to a much greater extent than nonheated fruit following cold storage at 5 °C for 1 to 3 weeks. Mealiness often developed in defined regions rather than throughout the entire fruit. Comparison of juicy and mealy regions within individual fruit revealed that mealy regions contained 65 and 86% less exo- and endopolygalacturonase activity, respectively, than juicy regions, whereas pectinmethylesterase activity was unchanged.

Détails

  • Titre original : Mealiness and pectolytic activity in peaches and nectarines in response to heat treatment and cold storage.
  • Identifiant de la fiche : 2002-2433
  • Langues : Anglais
  • Source : J. am. Soc. hortic. Sci. - vol. 125 - n. 6
  • Date d'édition : 2000

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