POLYGALACTURONASE CONTENT OF DATES AND ITS RELATION TO MATURITY AND SOFTNESS

被引：40

作者：

HASEGAWA, S

MAIER, VP

KASZYCKI, HP

CRAWFORD, JK

机构：

[1] USDA Fruit and Vegetable Chemistry Laboratory, Pasadena, California, 91106

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb12078.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY: The changes in polygalacturonase (PG) activity during ripening and the relationship between its activity and the quality of Deglet Noor dates were studied. PG activity, which was virtually absent at the green stage, began to develop as maturity progressed. The greatest part of the development occurred at the late red stage and activity reached its maximum when the fruits commenced softening. Among the four grades of dates used in this study the activity was highest with natural, followed by waxy, number 1 dry and number 2 dry grades. The dates contained 0.9‐1.3 units of PG per g of fresh tissue. The results of chemical and physical analyses related to the texture are also reported. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：527 / +

页数：1

共 19 条

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