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Improved shelf life of bell capsicum fruits by manipulation of the activities of glycosidases through heat treatment

Jagadeesh, B. H. and Prabha, T. N. and Srinivasan, K. (2004) Improved shelf life of bell capsicum fruits by manipulation of the activities of glycosidases through heat treatment. Indian Journal of Plant Physiology, 9 (2). pp. 164-168.

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Abstract

Glycosidases - beta-hexosaminidase, alpha-mannosidase and gamma-galactosidase are likely to play an important role in fruit softening during ripening of fruits. Heat treatment of bell capsicum for a bried period at dark green stage of the fruit decreased the activity of all these three enzymes. But heat treatment of the fruit at light green and climateric stage resulted in either increased enzyme activities or did not affect the same. SDS-PAGE protein profile revealed a heat stree specific protein of 34 kDa. The carbohydrate/ protein ratio was lesser in heat treated capsicum at dark green stage compared to its untreated control. Higher carbohydrate to protein ratio was noticed in heat treated capsicum at light green stage and climateric stage over their control. Higher water loss was noticed in heat treated capsicum at dark green stage, light green stage and climateric stage over their respective controls after 72 h storage at ambient temperature following heat treatment. Heat treatment at dark green stage increased the shelf life of the bell capsicum by an average of 9 days. The fruits heat treated at dark green stage retained the luster even after 6 days (144 h), while those of other stages lost the luster. The data suggested that heat treatment at the dark green stage of bell capsicum could probably improve the shelf life of these fruits.

Item Type: Article
Uncontrolled Keywords: Carbohydrate/ protein ratio; water loss; Enzyme activity
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Dept. of Biochemistry
Depositing User: Users 197 not found.
Date Deposited: 16 Jun 2011 11:06
Last Modified: 16 Jun 2011 11:06
URI: http://ir.cftri.com/id/eprint/10124

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