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Carbohydrate changes in ripening Capsicum annuum in relation to textural degradation

Prabha, T. N. and Bhagyalakshmi, N. and Tharanathan, R. N. (1998) Carbohydrate changes in ripening Capsicum annuum in relation to textural degradation. European Food Research and Technology, 206. pp. 121-125.

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<p align='justify'>AbstractmWithin 8 days of harvest, fruits of Capsium annum showed striking changes in texture when ripened at room temperature. Physiologically, they showed a significant weight loss and organoleptically, a change in textural firmness which was evident microscopically, as extensive cellular damage. The associated biochemical changes during ripening were: (1) an increase in freesugar levels, (2) an increase in in situ hydrolysis of some hemicellulose fractions (Hem a, b and c) and (3) a general increase in the activity of cellulase, α-mannosidase, laminarinase, polygalacturanase, galactanase, mannanase, β-galactosidase and hemicellulase (HCe) activity on Hem b and c. In contrast the activity of xylanase, pectin methyl esterase and HCe on Hem a decreased during ripening. Cold storage (8°C) held textural changes in check, resulting in a longer shelf-life for cold-stored fruits compared to fruits stored at room temperature.</p>

Item Type: Article
Uncontrolled Keywords: wordsmCapsicum annum : Ripening : Carbohydrate hydrolysis : Texture : Shelf-life
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Aug 2005
Last Modified: 01 Jun 2012 11:18
URI: http://ir.cftri.com/id/eprint/97

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