Results 61 to 70 of about 1,488 (201)

Texture improvement of fresh and frozen raspberries with pectinmethylesterase and CaCl2 by immersion [PDF]

AIP Conference Proceedings, 2017
The present investigation studied the freezing of raspberries by immersion in CaCl2 solutions and PME and calcium solutions, analyzing textural parameters and microstructure. The combined effects of PME and calcium were confirmed to improve the texture and of both fresh and frozen thawed raspberries.
Hongli Shang, Li Li, Xiaojie Hong, Jianxin Song, Xianjun Meng   +4 more
openaire   +1 more source

New NodW- or NifA-Regulated Bradyrhizobium japonicum Genes

Molecular Plant-Microbe Interactions, 2003
A cluster of genes coding for putative plant cell-wall degrading enzymes (i.e., genes for two endoglucanases [gunA and gunA2], one pectinmethylesterase [pme], and one polygalacturonase [pgl]) was identified by sequence similarities in the symbiotic ...
Isabelle Caldelari Baumberger, Nicole Fraefel, Michael Göttfert, Hauke Hennecke   +3 more
doaj   +1 more source

Factors associated with postharvest ripening heterogeneity of "Hass" avocados (Persea americana Mill) [PDF]

, 2016
Indexación: Web of ScienceIntroduction. 'Hass' is the main avocado cultivar commercialized worldwide. The extended flowering period, very low percentage of fruit set and inability to ripen on the tree renders the fruit heterogeneous and unpredictable ...
Campos-Vargas, R, Defilippi, BG, Fuentealba, C, Hernandez, I, Lurie, S, Olaeta, JA, Pedreschi, R   +6 more
core   +1 more source

Predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits [PDF]

, 2012
Introduction. The high intra-specific variation in safou traits and the perishable nature of the fruit hampers commercialization. Knowledge of the parameters that determine the acceptability of safou products and the shelf life of fresh fruits is ...
Bigoga, Jude, Boffa, Jean-Marc, Kengue, Joseph, Ndindeng, Sali Atanga, Talle,   +4 more
core   +1 more source

Avocado Pectinmethylesterase Activity in Relation to Temperature, Ethylene, and Ripening1

Journal of the American Society for Horticultural Science, 1980
Abstract Investigation of optimum conditions for extraction, titrimetric assay and activity of avocado ( Persea americana Mill cvs. Fuerte, Hass) pectinmethylesterase (PME) showed maximum extraction was obtained from lyophilized mesocarp using 0.4 m
M. Awad, R. E. Young
openaire   +1 more source

Atividade da pectina metilesterase e da β-galactosidase durante o amadurecimento do mamão cv. golden Activity of pectinmethylesterase and β-galactosidase during the ripening of papaya fruits cv. golden

Revista Brasileira de Fruticultura, 2011
Este trabalho foi realizado com o objetivo de investigar o comportamento das enzimas pectina metilesterase (PME) e β-galactosidase (β-Gal) durante o amadurecimento do mamão cv.'Golden'. Mamões com 15% de cor amarela foram estocados em câmara de
Luciana Konda de Azevedo Pinto, Meire Lelis Leal Martins, Eder Dutra de Resende, José Tarcísio Lima Thièbaut   +3 more
doaj  

Avaliação da suculência e da solubilização de pectinas em maçãs 'gala' armazenadas em atmosfera controlada, em função de diferentes pressões parciais de O2 e CO2 Evaluation of juiciness and pectins solubilization in ‘Gala’ apples, stored in controlled atmosphere, in function of different partial pressures of O2 and CO2

Ciência e Agrotecnologia, 2004
Objetivou-se com este trabalho avaliar o efeito de pressões parciais de O2 e CO2 (1,0 kPa+2,5 kPa, 1,0 kPa+2,0 kPa, 0,8 kPa+2,0 kPa, 0,8 kPa+2,5 kPa e 20,8 kPa+0,03 kPa, respectivamente) em maçãs `Gala´ (Malus domestica Baumg.) armazenadas por 8 meses em
Rosangela Lunardi, Auri Brackmann, Daniel Alexandre Neuwald, Jocemar Francisco Zanatta, Jorge Adolfo da Silva, Cesar Valmor Rombaldi   +5 more
doaj   +1 more source

Thermally induced degradation of citrus pectins during storage – Alterations in molecular structure, colour and thermal analysis [PDF]

, 2013
Commercial citrus pectins (17 samples from 3 different suppliers) were stored at 60 °C and 80% humidity for two weeks. Molecular parameters (galacturonan content, degree of methoxylation, intrinsic viscosity), colour and behaviour in thermal analysis ...
Drusch, Stephan, Einhorn-Stoll, Ulrike, Kastner, Hanna   +2 more
core   +1 more source

Suculência e solubilização de pectinas de maçãs 'Gala' submetidas a diferentes tempos de resfriamento e aplicação de 1-MCP Juiciness and pectins solubilization of 'Gala' apples submited to different cooling times and 1-methylcyclopropene application

Ciência e Agrotecnologia, 2004
Objetivou-se com este trabalho avaliar o efeito da aplicação pós-colheita de 1-metilciclopropeno (1-MCP, 625nL.L-1) e tempo de resfriamento (Resfriamento Lento (RL) = oito dias; Resfriamento Rápido (RR) = três dias) em maçãs 'Gala' armazenadas por seis ...
Rosangela Lunardi, Auri Brackmann, Anderson Machado de Mello, Sérgio Tonetto de Freitas, Jocemar Francisco Zanatta, Cesar Valmor Rombaldi   +5 more
doaj   +1 more source

Enzyme activities and pectin breakdown of sapodilla submitted to 1-methylcyclopropene Atividade de enzimas e degradação de pectinas de sapoti submetido ao 1-metilciclopropeno

Pesquisa Agropecuária Brasileira, 2008
The objective of this work was to investigate the influence of 1-methylcyclopropene (1-MCP) at 300 nL L-1 on activities of cell wall hidrolytic enzymes and pectin breakdown changes which Sapodilla (Manilkara zapota cv.
Patrícia Lígia Dantas de Morais, Luiz Carlos de Oliveira Lima, Maria Raquel Alcântara de Miranda, José Donizete Alves, Ricardo Elesbão Alves, José Daniel Silva   +5 more
doaj   +1 more source