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Pregled bibliografske jedinice broj: 233982

Changes in Peroxidase Activity in the Peel of Unshiu Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments


Lepeduš, Hrvoje; Jozić, Marko; Štolfa, Ivna; Pavičić, Nikola; Hackenberger K., Branimir; Cesar, Vera
Changes in Peroxidase Activity in the Peel of Unshiu Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments // Food technology and biotechnology, 43 (2005), 1; 71-77 (podatak o recenziji nije dostupan, prethodno priopćenje, znanstveni)


Naslov
Changes in Peroxidase Activity in the Peel of Unshiu Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments

Autori
Lepeduš, Hrvoje ; Jozić, Marko ; Štolfa, Ivna ; Pavičić, Nikola ; Hackenberger K., Branimir ; Cesar, Vera

Izvornik
Food technology and biotechnology (1330-9862) 43 (2005), 1; 71-77

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, prethodno priopćenje, znanstveni

Ključne riječi
Citrus unshiu; fruit; hot water dip; peroxidase; postharvest cold storage

Sažetak
The Unshiu mandarin (Citrus unshiu Marc.) is the major Citrus crop in Croatia. Limiting factors for longer consumption of Unshiu mandarin are low storage performance and the appearance of chilling injuries during storage. Previous studies indicated that oxidative stress might be involved in cold-induced peel damage of harvested Citrus fruit. The aim of the present study was to investigate peroxidase distribution, isoenzyme pattern and activity in the peel of Unshiu mandarin fruit. Special goal of our study was to investigate the changes of peroxidase activity in respect to two different hot water dipping (HWD) treatments (3 min at 48 and 52 °C) and two different storage temperatures (1 and 3 °C) combined. Peroxidase activity was detected at the border of oil glands, in the peel surface and in the conducting elements positioned in the inner part of the peel. Electrophoretic analysis revealed the presence of two peroxidase isoenzymes. There were no differences in the electrophoretic pattern after the HWD treatments and cold storage. Lowering of both total and specific peroxidase activity was measured in HWD-treated samples in comparison with the control ones. However, it appeared that significant decrease in total peroxidase activity was influenced by the storage temperatures, while the increase in total soluble protein content was influenced by the HWD pretreatment.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
0101066
0122016
0178061

Ustanove
Hrvatska akademija znanosti i umjetnosti

Citiraj ovu publikaciju

Lepeduš, Hrvoje; Jozić, Marko; Štolfa, Ivna; Pavičić, Nikola; Hackenberger K., Branimir; Cesar, Vera
Changes in Peroxidase Activity in the Peel of Unshiu Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments // Food technology and biotechnology, 43 (2005), 1; 71-77 (podatak o recenziji nije dostupan, prethodno priopćenje, znanstveni)
Lepeduš, H., Jozić, M., Štolfa, I., Pavičić, N., Hackenberger K., B. & Cesar, V. (2005) Changes in Peroxidase Activity in the Peel of Unshiu Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments. Food technology and biotechnology, 43 (1), 71-77.
@article{article, year = {2005}, pages = {71-77}, keywords = {Citrus unshiu, fruit, hot water dip, peroxidase, postharvest cold storage}, journal = {Food technology and biotechnology}, volume = {43}, number = {1}, issn = {1330-9862}, title = {Changes in Peroxidase Activity in the Peel of Unshiu Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments}, keyword = {Citrus unshiu, fruit, hot water dip, peroxidase, postharvest cold storage} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus