期刊
JOURNAL OF FOOD SCIENCE
卷 67, 期 6, 页码 2004-2008出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2002.tb09492.x
关键词
apricot; beta-galactosidase; pectin; cell wall; storage
Apricots (Prunus armeniaca L., cultivars Magyar and Bergeron) were harvested 3 d apart (1st, 2nd and 3rd harvest). Fruits were stored at 4 to 6 degreesC, 90 % relative humidity, for 3 to 25 d. P-Galactosidase activity, pectin degradation, and softening were studied as a function of harvest and storage time. P-Galactosidase activity increased as a function of harvest; it increased continuously during storage in the case of cv. Bergeron. With Magyar enzyme activity reached a maximum value during storage in the case of 2nd and 3rd harvest fruits, then it declined. Total pectin and that solubilized neutral carbohydrate contents decreased as a function of storage. Solubilized pectin quantity did not depend either on harvest or on storage.
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