Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments
The effects of postharvest applications of hot water (HWT) (45, 50, and 55 °C), 1-MCP (1, 5, and 10 μL/L), and CaCl2 (1, 2, and 3%) on polygalacturonase (PG), pectin methylesterase (PME), α-galactosidase (α-Gal), β-galactosidase (β-Gal) and β-1,4-glucanase (β-1,4-Glu) activities, and the fruit firmn...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 6 vom: 05. Sept., Seite 665-679 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | , , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2023
|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article 1-methylcyclopropene cold storage fruit softening hydrolases enzymes polysaccharides Calcium Chloride M4I0D6VV5M 1-methylcyclopropane 594-11-6 mehr... |
| Online verfügbar |
Volltext |