Pectin substance

The perishable commodities after maturity they undergo the stage of ripening and tissue softening. The change in texture of fruits and vegetables occurs due to the breakdown of pectin substance in the middle lamella and the measurement of tissue softening is an important parameter to determine the shelf life of that commodity.

9p trinhthamhodang1215 23-09-2020 10 2   Download

Waxes are esters of long-chain fatty acids with long-chain fatty alcohols found abundant in the environment in various forms. Bacteria degrading these waxes in agricultural residues, soils and insects are gaining increased attention. In India, about 500 million tonnes of crop residues are generated annually and these crop residues are rich in cellulose, hemicellulose, lignin, pectin, cutin, waxes, fats and oils. Accumulation of waxy rich crop residues in the environment decreases the rate of decomposition and increase the hydrophobicity of soils.

16p nguaconbaynhay6 24-06-2020 11 1   Download

This research focus on the simultaneous application of two kinds of pectinase: PectinexUltra SP-L and PectinaseUltra Clear, during the extracted processing of “táo mèo”. The results indicated that simultaneously using both enzymes has increased the extractivity of the process to 25 %, and also has increased the amounts of function substances such as vitamin C, polyphenol, sugar, acid, and soluble pectin, compared to not using enzymes.

9p cumeo3000 01-08-2018 27 2   Download