Fungus and enzyme activity in fresh apricots as related to softening of canned fruits
| Autor: | N Sommer, J Buchanan, R Fortlage |
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| Jazyk: | angličtina |
| Rok vydání: | 1974 |
| Předmět: | |
| Zdroj: | California Agriculture, Vol 28, Iss 7 (1974) |
| Druh dokumentu: | article |
| ISSN: | 2160-8091 0008-0845 |
| Popis: | CANNED APRICOTS in Australia are believed to be softened by heat-tolerant pectolytic enzymes from the black bread mold, Rhizopus stolonifer (Ehrenb. ex Fr.) Lind. Australian workers have duplicated softening problems by adding a Rhizopus-rotted fruit or juice from a rot lesion to cans. Fungi were killed by heat-processing at 100°C (212°F) for 10 minutes but a portion of their pectolytic enzyme activity remained. The Australian work has now been duplicated independently in two California studies. |
| Databáze: | Directory of Open Access Journals |
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