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Pectolytic enzyme activity during intermittent warming storage of peaches.

Artes, F.; Cano, A.; Fernandez-Trujillo, J. P.;

Journal of Food Science Year: 1996 Vol: 61 Issue: 2 Pages: 311-313, 321 Ref: 29 ref.

1996

บทคัดย่อ

Pectolytic enzyme activity during intermittent warming storage of peaches.

Pectinolytic enzyme activities were monitored in peaches (cv. Miraflores) intermittently warmed (IW) at 15 or 20 deg C for 24 h every 8 days during storage at 0 deg . During cold storage, pectinmethylesterase (PME) [pectinesterase] activity increased until after 2 weeks a constant level was reached, whereas polygalacturonase (PG) activity decreased after 2 weeks. The results were similar for fruits in the 15 deg -IW treatment but in the 20 deg -IW treatment PG activity increased and PME activity decreased after 2 weeks of storage. This different behaviour seemed to be related to the development of chilling injury, since 15 deg -IW did not alleviate chilling injury but 20 deg -IW did. Chilling injury development during storage was associated with continuous PME activity and inhibition of endo-PG activity after the second week of storage, regardless of exo-PG activity.