บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of calcium chloride and hot water treatment on enzyme activity and content of phenolic compounds in pineapples.

Goncalves, N. B.; Carvalho, V. D. de; Goncalves, J. R. de A.;

Pesquisa Agropecuaria Brasileira Year: 2000 Vol: 35 Issue: 10 Pages: 2075-2081 Ref: 25 ref.

2000

บทคัดย่อ

Effect of calcium chloride and hot water treatment on enzyme activity and content of phenolic compounds in pineapples.

Harvested fruits of pineapples cv. Smooth Cayenne were soaked in water or CaCl2 solution at ambient temperature (24 deg C) for 10 or 20 min, or in CaCl2 solution at 38 deg C for 20 min or at 40 deg C for 10 or 20 min. The fruits were stored at 9 deg C and 90% RH for 15 days, and assessed 7 days after removal from storage. Treatment with CaCl2 reduced internal browning and activity of phenylalanine ammonia-lyase regardless of temperature or duration of treatment. Contents of total phenolics were reduced by CaCl2 at 38 or 40 deg C, while activities of polyphenoloxidase, [catechol oxidase] and peroxidase were reduced by most treatments, with CaCl2 at 38 or 40 deg C having the greatest effects.