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Studies on Domestic Dates. II. Some Chemical Changes Associated with Deterioration a, b
Author(s) -
MAIER V. P.,
SCHILLER FRANK H.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb01662.x
Subject(s) - chemistry , invertase , browning , sucrose , peroxidase , oxidative phosphorylation , carbon dioxide , oxygen , chemical reaction , food science , biochemistry , enzyme , organic chemistry
SUMMARY Some chemical changes in Deglet Noor dates during storage at 49° C were studied. Darkening is the combined result of both oxidative and non‐oxidative browning. The former, which constitutes about 10–20% of the total darkening, can be inhibited by storage in inert gas atmospheres. The decrease in pH of the tissue is primarily the result of nonoxidative nonenzymic reactions. Sucrose inversion, the result of invertase action, can be prevented by a mild heat treatment. Oxygen absorption and carbon dioxide production are due to both enzymic and nonenzymic reactions. Apparent phenolase activity increased during storage, whereas apparent peroxidase activity decreased.