Studies on Domestic Dates. II. Some Chemical Changes Associated with Deteriorationb

Autor:	V. P. Maier, Frank H. Schiller
Rok vydání:	1961
Předmět:	Sucrose biology Chemistry fungi Oxidative phosphorylation chemistry.chemical_compound Invertase Oxygen absorption biology.protein Browning Organic chemistry Food science Combined result Inert gas Food Science Peroxidase
Zdroj:	Journal of Food Science. 26:322-328
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1961.tb01662.x
Popis:	SUMMARY Some chemical changes in Deglet Noor dates during storage at 49° C were studied. Darkening is the combined result of both oxidative and non-oxidative browning. The former, which constitutes about 10–20% of the total darkening, can be inhibited by storage in inert gas atmospheres. The decrease in pH of the tissue is primarily the result of nonoxidative nonenzymic reactions. Sucrose inversion, the result of invertase action, can be prevented by a mild heat treatment. Oxygen absorption and carbon dioxide production are due to both enzymic and nonenzymic reactions. Apparent phenolase activity increased during storage, whereas apparent peroxidase activity decreased.
Databáze:	OpenAIRE
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