ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pectin enzyme evolution in peaches intermittently warmed at 15°C (15°C-IW) and at 20°C (20°C-IW) for 24 hr every 8 days of storage at 0°C, was followed. Cold storage increased PME activity until a constant level was reached, whereas PG decreased after 2 wk. 15°C-IW had a similar effect to conventional cold storage. 20°C-IW induced a different behavior, PG activity increasing and PME activity decreasing after 2 wk of storage. This different behavior seemed to be related to the development of chilling injury, since 15°C-IW did not alleviate chilling injury but 20°C-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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb14183.x
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