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β‐Galactosidase Activity and Cell Wall Breakdown in Apricots
Author(s) -
Kovács E.,
NémethSzerdahelyi E.
Publication year - 2002
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.1365-2621.2002.tb09492.x
Subject(s) - pectin , prunus armeniaca , softening , chemistry , horticulture , cultivar , relative humidity , postharvest , fruit tree , warehouse , cold storage , ripening , food science , botany , biology , mathematics , statistics , physics , thermodynamics , marketing , business
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 °C, 90 % relative humidity, for 3 to 25 d. (β‐Galactosidase activity, pectin degradation, and softening were studied as a function of harvest and storage time. (β‐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.