[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Characterization Of β-Hexosaminidase from Bell Capsicum (Capsicum Annuum Var Variata): Implication in Fruit Ripening

Jagadeesh, B. H. (2002) Characterization Of β-Hexosaminidase from Bell Capsicum (Capsicum Annuum Var Variata): Implication in Fruit Ripening. Doctoral thesis, University of Mysore.


Download (5MB)


<p align="justify">Capsicums are the second most important crop among the Solanaceous fruits. Capsicums are an excellent source of vitamin A and C. Bell capsicum is generally an expensive vegetable in India and its high cost is mainly due to high perishability resulting in short life. The post-harvest losses are mainly material loss, which include loss of weight, color, bruise, decay, etc., at various stages from harvest to consumption. The expected shelf life of capsicum depends upon post-harvest handling and storage environment. To date cold storage (~7-90C) is the only known technique economically feasible for short-term storage of fresh capsicums. In India, the prevailing tropical climate and lack of adequate cold storage facilities shorten the life of capsicum to only 6-8 days at ambient temperature (27±4°C). Hence there is a need to extend the shelf life of capsicum at ambient temperatures to extend the market season and create distant markets. In this connection, a thorough understanding of the regulation of fruit ripening is necessary. Hence, the factors that bring about textural softening during fruit ripening are considered for this investigation. Glycosidases (β-hexosaminidase and .-mannosidase) -the carbohydrate hydrolases involved in fruit softening during ripening were specifically studied in this investigation in the context of fruit ripening. The major objectives of this investigation are: 1. To study the enzyme activity profiles of β-hexosaminidase and .-mannosidase during fruit development and ripening in bell capsicum and compare the same with that of tomato, which belongs to the same family Solanaceae and considered a model system for scientific studies in higher plants. 2. Purification and characterization of β-hexosaminidase from bell capsicum as well as from tomato (for comparison) in order to understand its implication in fruit ripening.</p>

Item Type: Thesis (Doctoral)
Uncontrolled Keywords: bell capsicum fruit ripening β-Hexosaminidase tomato enzyme activity capsicums
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jun 2005
Last Modified: 01 Oct 2018 08:59
URI: http://ir.cftri.com/id/eprint/100

Actions (login required)

View Item View Item