Data/hora: 22/06/2024 13:25:03

Biblioteca(s): | Embrapa Mandioca e Fruticultura.
Data corrente: | 11/04/1995
Data da última atualização: | 11/04/1995
Autoria: | URITANI, I.; IWATSUKI, N.; SAKAI, T.; MAGHIRANG, H. C.; GARCIA, V. V.
Título: | Odor compounds produced in peel of mature-green banana fruit.
Ano de publicação: | 1994
Fonte/Imprenta: | Tokyo, Japan: Japan Scientific Societies Press, 1994.
Páginas: | p.193-201
ISBN: | 4-7622-7755-X
Idioma: | Inglês
Notas: | In: URITANI, I.; GARCIA, V. V.; MENDOZA, E. M.
Conteúdo: | Prelimanary experiments indicated that it was necessary for the assay of lipoxygenase activity in banana peels to get a colorless enzyme extract with isoascorbate and pass the exract trhough a Sephadex G-25 column to remove polyphenols and isoascorbate. Lipoxigenase activity wasaabout 2 times higher ih the peel than ih the pulp through the 6 day ripening period with the activity decreasing during the process of ripening. Besides lipoxygenase, the presence of hydroperoxide lyase in the peel eas proven. It eas assumed that the valatile components were formed from linoleic acid and linolenic acid by active sequential reaction of the enzyme system in which lipoxygenase and hydroperoxide lyase participad, through destruction of compartimentalization of the tissue cells in the peel following peeling injury. This was proven by the GC analysis, which indicated the ocorrence of the 6 C 6- and 2 C 9- volatile components in the peel homogenates of some cultivars.
Palavras-Chave: | Armazenagem; Cultivar; Latundan; Musa app.
Thesagro: | Adubo Verde.
Categoria do assunto: | --
Registro original: | Embrapa Mandioca e Fruticultura (CNPMF)
Exemplares: | CNPMF - (13507-1) - ADD - PL - -- - 581.192 - U76p - 1994000158 - DIS