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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
21/05/1997 |
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Data da última atualização: |
28/05/1997 |
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Autoria: |
ALVES, R. E.; LIMA, L. C. O.; CHITARRA, A. B.; CHITARRA, M. I. F. |
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Afiliação: |
EMBRAPA-CNPAT; DCA-UFLA. |
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Título: |
Pectin content and activity of pectolytic enzymes during acerola fruit maturation |
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Ano de publicação: |
1996 |
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Fonte/Imprenta: |
Curitiba, PR: IAPAR/SBF, 1996 |
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Páginas: |
p.433 |
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Idioma: |
Inglês |
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Notas: |
In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 14. REUNIAO INTERAMERICANA DE HORTICULTURA TROPICAL, 42, 1996. Curitiba, PR. |
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Conteúdo: |
The most prominent changes during acerola (Malpighia spp.) maturation are associated with pulp softening characteristics, as it happens to the majority of fruits studied so far. Despite the grrrrreat commercial potential of the crop in Brazil, acerola maturation studies do not include these important aspects. Acerola fruits were harvested at the FCAV/UNESP Active Genebank of Tropical and Subtropical Fruits, Jaboticabal, Sao Paulo, Brazil, in November/1993, and separated by skin color in four stages of maturity: green, turning, light red and dark red. Soluble and total pectin contents, pectinmethylesterase (PME) and polygalacturonase (PG) activities were evaluated. Pectin solubilization during maturation was observed, although no statistical differences have been detected. Soluble pectin content increased from 0.99 to 1.41 g.kg and total pectin content decreased from 5.66 to 4.90 g.kg from green to dark red stages. PME activity was maximal at the onset of ripening (tturning stage) and then decreased, while PG acivity increased during maturation. |
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Palavras-Chave: |
Barbador cherry; Barbados cherry; Brasil; Congress; Congresso; Enzimas; Jaboticabal; Malpighia spp; Maturation; Maturation malpoghia glabra; Pectin; Sao Paulo. |
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Thesagro: |
Acerola; Maturação; Pectina. |
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Thesaurus Nal: |
Brazil; enzymes; ripening. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02136naa a2200397 a 4500
001 1644798
005 1997-05-28
008 1996 bl uuuu u00u1 u #d
100 1 $aALVES, R. E.
245 $aPectin content and activity of pectolytic enzymes during acerola fruit maturation
260 $c1996
300 $ap.433
500 $aIn: CONGRESSO BRASILEIRO DE FRUTICULTURA, 14. REUNIAO INTERAMERICANA DE HORTICULTURA TROPICAL, 42, 1996. Curitiba, PR.
520 $aThe most prominent changes during acerola (Malpighia spp.) maturation are associated with pulp softening characteristics, as it happens to the majority of fruits studied so far. Despite the grrrrreat commercial potential of the crop in Brazil, acerola maturation studies do not include these important aspects. Acerola fruits were harvested at the FCAV/UNESP Active Genebank of Tropical and Subtropical Fruits, Jaboticabal, Sao Paulo, Brazil, in November/1993, and separated by skin color in four stages of maturity: green, turning, light red and dark red. Soluble and total pectin contents, pectinmethylesterase (PME) and polygalacturonase (PG) activities were evaluated. Pectin solubilization during maturation was observed, although no statistical differences have been detected. Soluble pectin content increased from 0.99 to 1.41 g.kg and total pectin content decreased from 5.66 to 4.90 g.kg from green to dark red stages. PME activity was maximal at the onset of ripening (tturning stage) and then decreased, while PG acivity increased during maturation.
650 $aBrazil
650 $aenzymes
650 $aripening
650 $aAcerola
650 $aMaturação
650 $aPectina
653 $aBarbador cherry
653 $aBarbados cherry
653 $aBrasil
653 $aCongress
653 $aCongresso
653 $aEnzimas
653 $aJaboticabal
653 $aMalpighia spp
653 $aMaturation
653 $aMaturation malpoghia glabra
653 $aPectin
653 $aSao Paulo
700 1 $aLIMA, L. C. O.
700 1 $aCHITARRA, A. B.
700 1 $aCHITARRA, M. I. F.
773 $tCuritiba, PR: IAPAR/SBF, 1996
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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