Enzymic systems able to hydrolyze the compounds forming
the supporting structure of plant tissues have a major effect upon
the texture of fruit products.
The objective of this thesis was the development of a theory
to explain the textural changes in fresh and processed strawberries.
The presence of pectinolytic enzymes...
The main objectives of this study were to determine the
effect of certain environmental conditions on the quantity of poly-galacturonase (PG) produced by V. albo-atrum, and to partially
purify and characterize the PGs produced by this fungus in culture
and in infected tomato plants.
V. albo-atrum produced twenty times as...
Pectinmethylesterase (PME) activity in fresh cucumber
fruit was determined. The effects of several cationic
species, temperature, pH, and acetic acid on the activity
of cucumber PME was investigated. The efficacy of
blanching, infiltration with CaCl₂ or acetic acid, and
fermentation with 0 and 40 mM CaCl₂ on inhibition of
cucumber...