Effects of controlled atmosphere (CA) storage on pectinmethylesterase (PME) activity and texture of 'Rocha' pears

Journal of the Science of Food and Agriculture

Volumn 82, Issue 1, 2002, Pages 143-145

  Galvis Snchez, Andrea C ^a   Morais, Alcina M M B ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

Controlled atmosphere; Firmness; Pear; Pectinmethylesterase (PME); Texture

Indexed keywords

FOOD SCIENCE; FRUIT;

PYRUS; PYRUS COMMUNIS;

EID: 0036150834     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1014     Document Type: Article

References (13)

1. Elevated carbon dioxide storage of 'Anjou' pears using purge-controlled atmospheres
2. 2 treatment on storage of 'd'Anjou' pear
3. 2 treatment on the quality of 'd'Anjou' pears after regular or controlled atmosphere storage
4. 2 reduction procedure
5. The effect of controlled-atmosphere storage on the sensory and nutritional quality of fruits and vegetables
6. Influence of cultivar, maturity stage, and storage conditions on phenolic composition and enzymatic browning of pear fruits
7. Pectin esterase activity and pectin esterification in heated Golden Delicious apples
8. Chilling-associated softening of tomato fruit is related to increased pectinmethylesterase activity
9. Pectinesterase activity in controlled atmosphere stored avocados
10. Pectic enzymes and development of the pear (Pyrus communis)
11. Continuous spectrophotometric assay for plant pectinmethylesterase
12. Effects of modifed atmosphere storage on organic acid and protein metabolism of pears
13. Protein synthesis in relation to ripening of pome fruits