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Phenol Oxidases Of Pear (Pyrus Communis) Fruit: Implications During Processing"

Harini, S. (2007) Phenol Oxidases Of Pear (Pyrus Communis) Fruit: Implications During Processing". [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Pear is a fruit of the temperate and sub-tropical regions praised for its consumption suitability by the diabetic and low sugar-acid ratio that serves to counteract acidity. The fruit crop with a large number of varieties has scope for production in different agro-climatic conditions and accordingly, the fruits vary in their chemistry too. The fruit when cut and exposed to atmosphere O2 tends to discolor fast, thus an acute problem whilst processing for development of products. The enzymatic reaction is the oxidation of diverse range of phenolics of the fruit. Such an enzyme system called “Phenol oxidases” thus, assumes vital importance in conversion of fresh fruit into storable processed products. Accordingly, study of the factors influencing the enzyme activity would serve to provide valuable information to reduce or arrest the enzyme operation, that helps to prevent enzymatic discoloration. Accordingly, the present study is focused on the enzymatic discoloration of pear fruits, activity on a spectrum of phenolic compound optimum conditions for enzyme activity, influence of inhibitors and blanching in arresting enzymatic reaction. Application of enzymatic and non enzymatic discoloration principle in development of dehydrated and micro filtered RTS products from pear fruit is deteriorated.
Uncontrolled Keywords: pear enzymatic discoloration Polyphenol Oxidases Phenolics
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.res.in/id/eprint/516

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