Pre and Postharvest Enzymatic Activity in Gulupa (Passiflora edulis Sims) Fruits from the Colombian Lower Montane Rain Forest
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Universidad Nacional de Colombia
2014
|
| Soggetti: | |
| Accesso online: | |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
| _version_ | 1866589026823176192 |
|---|---|
| author | Germán Franco |
| author_facet | Germán Franco |
| contents | Pre and Postharvest Enzymatic Activity in Gulupa (Passiflora edulis Sims) Fruits from the Colombian Lower Montane Rain Forest Germán Franco José Régulo Cartagena Valenzuela Guillermo Antonio Correa Londoño Benjamín Alberto Rojano Ana María Piedrahita Correa Albert Ibarz Víctor Falguera Agrociencias Tropical fruit fruit ripening enzyme changes hydrolytic enzymes “High-Andean fruits” are deemed important because of their potential for domestic consumption and exportation. Among them, gulupa (Passiflora edulis Sims) is an exotic fruit of good acceptance in European markets. However, the technological support associated with the crop is incipient and its short shelf life leads to rapid deterioration of the product. This fact makes it necessary to investigate the physical, physiological and biochemical processes that characterize fruit ripening, in order to take actions to ensure that it arrives in its best possible condition to the consumer. In this context, the current study aimed at identifying enzymatic activity in gulupa fruits during pre and postharvest. Plant material from the Colombian Gene Bank (administered by Corpoica) was used. Fruits of known age were periodically harvested to determine the activity of the enzymes α-amylase, polygalacturonase (PG), pectinmethylesterase (PME) and polyphenol oxidase (PPO) through destructive samplings. It was found that α-amylase and PG are linked to the increase of soluble solids, which favors the sweet taste of the fruit. In turn, the low activity of PPO enables agroindustrial processing without severe fruit browning. 2014 artículo científico 0304-2847 https://www.redalyc.org/articulo.oa?id=179930032007 en http://www.redalyc.org/revista.oa?id=1799 Revista Facultad Nacional de Agronomía - Medellín application/pdf Universidad Nacional de Colombia Revista Facultad Nacional de Agronomía - Medellín (Colombia) Num.1 Vol.67 |
| format | Artículo científico |
| id | redalyc_179930032007 |
| language | en |
| publishDate | 2014 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Pre and Postharvest Enzymatic Activity in Gulupa (Passiflora edulis Sims) Fruits from the Colombian Lower Montane Rain Forest Germán Franco Agrociencias Tropical fruit fruit ripening enzyme changes hydrolytic enzymes Pre and Postharvest Enzymatic Activity in Gulupa (Passiflora edulis Sims) Fruits from the Colombian Lower Montane Rain Forest Germán Franco José Régulo Cartagena Valenzuela Guillermo Antonio Correa Londoño Benjamín Alberto Rojano Ana María Piedrahita Correa Albert Ibarz Víctor Falguera Agrociencias Tropical fruit fruit ripening enzyme changes hydrolytic enzymes “High-Andean fruits” are deemed important because of their potential for domestic consumption and exportation. Among them, gulupa (Passiflora edulis Sims) is an exotic fruit of good acceptance in European markets. However, the technological support associated with the crop is incipient and its short shelf life leads to rapid deterioration of the product. This fact makes it necessary to investigate the physical, physiological and biochemical processes that characterize fruit ripening, in order to take actions to ensure that it arrives in its best possible condition to the consumer. In this context, the current study aimed at identifying enzymatic activity in gulupa fruits during pre and postharvest. Plant material from the Colombian Gene Bank (administered by Corpoica) was used. Fruits of known age were periodically harvested to determine the activity of the enzymes α-amylase, polygalacturonase (PG), pectinmethylesterase (PME) and polyphenol oxidase (PPO) through destructive samplings. It was found that α-amylase and PG are linked to the increase of soluble solids, which favors the sweet taste of the fruit. In turn, the low activity of PPO enables agroindustrial processing without severe fruit browning. 2014 artículo científico 0304-2847 https://www.redalyc.org/articulo.oa?id=179930032007 en http://www.redalyc.org/revista.oa?id=1799 Revista Facultad Nacional de Agronomía - Medellín application/pdf Universidad Nacional de Colombia Revista Facultad Nacional de Agronomía - Medellín (Colombia) Num.1 Vol.67 |
| title | Pre and Postharvest Enzymatic Activity in Gulupa (Passiflora edulis Sims) Fruits from the Colombian Lower Montane Rain Forest |
| topic | Agrociencias Tropical fruit fruit ripening enzyme changes hydrolytic enzymes |
| url | https://www.redalyc.org/articulo.oa?id=179930032007 |