Activity of Softening Enzymes during Storage of Sugar Apple (<I>Annona squamosa</I> L.) at Different Temperatures

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  • WU Ming Chang
    Department of Food Science and Technology National Pingtung University of Science and Technology
  • TSAY Lung Ming
    Department of Rural Planning and Landscaping, National Pingtung University of Science and Technology

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Other Title
  • 各種貯蔵温度におけるバンレイシ果実の軟化関連酵素の活性変化
  • Activity of Softening Enzymes during St

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Description

In order to elucidate the effect of storage temperature on the changes in activity of softening enzymes, the fruit of the sugar apple in full mature stage was picked and stored at 26°C, 21°C and 16°C. The fruit (Annona squamosa L.) was prepared every day for analysis of soluble solids, force required to deform, activities of pectinmethylesterase, polygalacturonase and β-galactosidase. The activities of those enzymes increased quickly when the fruit was stored at 26°C and reached a maximum in 3-4 days, while the fruit stored at 21°C increased to a maximum around 5-6 days, and that stored at 16°C was 6-8 days. These results showed that low storage temperature suppresses activity for those enzymes above-mentioned and the softening of the fruit.

Journal

  • Food Preservation Science

    Food Preservation Science 24 (5), 319-323, 1998

    Japan Association of Food Preservation Scientists

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