Texture and pectin-hydrolysing enzymes in various fruits and vegetables.
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概要
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Some fruits and vegetables become soft followed by ripening as tomato and persimmon, but others do not exactly change their textures as apple and pear. In this study the relationship between the textures and activities of pectin-hydrolysing enzymes was examined in various fruits and vegetables.<BR>Texture was measured with a rheolometer, and both activities of pectinesterase and polygalacturonase were determined as pectin-hydrolysing enzymes.<BR>1) Fruits and vegetables having high pectinesterase activities are as follows : persimmon ("Fuyu"), banana, peach, fig, tomato, kiwifruit, melon and strawberry. Whereas apple and pear have the low activities.<BR>2) Change of texture and pectinesterase activity was measured during the ripening stage of persimmon and strawberry. It was found in both fruits that texture was gradually reduced while pectinesterase and the content of reducing sugar increased during the ripening stage.
- 一般社団法人 日本家政学会の論文
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