Citation
Hasanah M. Ghazali, . and Kwek Siew Peng, . Changes in polygalacturonase activity and texture during ripening of starfruit. pp. 153-156. ISSN 1505-5337
Abstract
Polygalacturonase (PG) activity and texture (firmness) of starfruit (Averrhoa carambola L.) were examined at various stages of ripening. The enzyme activity increased as ripening progressed and the highest activity was observed in fully ripe fruits. PG activity of mature but unripe fruits was negligible. The pH optimum was 5.2 regardless of the ripeness of the fruit. There was an inverse correlation between PG activity and the firmness of the fruits - the softer the fruit the higher the PG activity
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Abstract
Polygalacturonase (PG) activity and texture (firmness) of starfruit (Averrhoa carambola L.) were examined at various stages of ripening. The enzyme activity increased as ripening progressed and the highest activity was observed in fully ripe fruits. PG activity of mature but unripe fruits was negligible. The pH optimum was 5.2 regardless of the ripeness of the fruit. There was an inverse correlation between PG activity and the firmness of the fruits - the softer the fruit the higher the PG activity
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | AVERRHOA CARAMBOLA |
| AGROVOC Term: | ACTIVIDAD ENZIMATICA |
| AGROVOC Term: | TEXTURA |
| AGROVOC Term: | POLIGALACTURONASA |
| AGROVOC Term: | MADURAMIENTO |
| AGROVOC Term: | DUREZA |
| AGROVOC Term: | TECNICAS ANALITICAS |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:56 |
| URI: | http://webagris.upm.edu.my/id/eprint/20654 |
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