Polygalacturonase Content of Dates and Its Relation to Maturity and Softness
Authors:
- 1 November 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (6) , 527-529
Abstract
SUMMARY: The changes in polygalacturonase (PG) activity during ripening and the relationship between its activity and the quality of Deglet Noor dates were studied. PG activity, which was virtually absent at the green stage, began to develop as maturity progressed. The greatest part of the development occurred at the late red stage and activity reached its maximum when the fruits commenced softening. Among the four grades of dates used in this study the activity was highest with natural, followed by waxy, number 1 dry and number 2 dry grades. The dates contained 0.9‐1.3 units of PG per g of fresh tissue. The results of chemical and physical analyses related to the texture are also reported.Keywords
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