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Pectolytic enzymes in sweet bell peppers (Capsicum annuum L.)



Pectolytic enzymes in sweet bell peppers (Capsicum annuum L.)



Journal of Food Science 49(4): 1085-1087



Low levels of polygalacturonase (PG) and pectinesterase (PE) activities [which are closely related to vegetable texture, an important quality attribute to consumers] were quantitated in sweet bell peppers at 4 stages of maturity based on surface ground color (dark geen, light green, turning and red). The PG activity increased during pepper ripening and was maximal at the turning stage while the PE activity declined during ripening and was maximal at the light green stage. Pepper texture measurements declined concomitantly with the increase in PG activity. Pepper PG showed pH optimum between 4.8 to 5.0 and increased temperature stability with advanced ripening. Compared to tomatoes, pepper PG activity was 116- to 164-fold lower and pepper PE activity was 429- to 1900-fold lower than the corresponding tomato enzymes.

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Accession: 001426108

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1984.tb10398.x


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