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חיפוש מתקדם
Ben‐Shalom, N., Division of Food Technology, Agricultural Research Organisation, Volcani Centre, Bet Dagan, Israel
Harel, E., Department of Botany, Hebrew University, Jerusalem, Israel
Mayer, A.M., Department of Botany, Hebrew University, Jerusalem, Israel
The browning of green olives, which results from mechanical injury, was followed by measuring the reflectance from the fruit surface at 545 nm. The process is enzymic, apparently catalysed by catechol oxidase. It could not be prevented by inhibitors of the enzyme or by reducing agents, due to the impermeability of the whole fruit to these compounds. Dipping the fruit in 0.4 % NaOH prevented the formation of brown spots following mechanical injury. Copyright © 1978 John Wiley & Sons, Ltd
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הספר "אוצר וולקני"
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תנאי שימוש
Enzymic browning in green olives and its prevention
29
Ben‐Shalom, N., Division of Food Technology, Agricultural Research Organisation, Volcani Centre, Bet Dagan, Israel
Harel, E., Department of Botany, Hebrew University, Jerusalem, Israel
Mayer, A.M., Department of Botany, Hebrew University, Jerusalem, Israel
Enzymic browning in green olives and its prevention
The browning of green olives, which results from mechanical injury, was followed by measuring the reflectance from the fruit surface at 545 nm. The process is enzymic, apparently catalysed by catechol oxidase. It could not be prevented by inhibitors of the enzyme or by reducing agents, due to the impermeability of the whole fruit to these compounds. Dipping the fruit in 0.4 % NaOH prevented the formation of brown spots following mechanical injury. Copyright © 1978 John Wiley & Sons, Ltd
Scientific Publication
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