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Relationship between invertase activity and sugar composition of persimmon fruit






Journal of the Japanese Society for Food Science & Technology (Nippon Shokuhin Kogyo Gakkaishi) 34(7): 425-431

Relationship between invertase activity and sugar composition of persimmon fruit

Relationship between invertase activity and sugar composition of non-astringent persimmon 'Fugu' and astringent persimmon 'Koshu Hyakume' was investigated. (1) When the persimmons were homogenized sucrose in 'Fugu' was completely hydrolyzed to glucose and fructose for 20 min at 30.degree. C, while in 'Kosyu Kyakume' it was hydrolyzed for 10 min at 45.degree. C. (2) Optimum pH and temperature of invertase was about 5.0 and 45-50.degree. C for both of the persimmons. (3) The Km values for 'Fuyu' and 'Koshu Hyakume' persimmons were 7.85 mM and 2.25 mM respectively. (4) Invertase activity of 'Fuyu' persimmon was considerably lower than that in the astringent persimmons, i.e., 'Koshu Hyakume', 'Hachiya', 'Ebo', 'Mizugaki' 'Kairyoshibu' and 'Yamato Hyakume'. Whereas the ratio of surcose content to total sugar content of 'Fuyu' was higher than that of the astringent persimmons. (5) Among the six astringent persimmons, the ratio of sucrose content of total sugar content was not related to the enzyme activity. (6) In 'Fuyu persimmon invertase activity did not change during maturation but increased during storage at room temperature. The ratio of sucrose content to total sugar content decreased gradually during maturation and storage.

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Accession: 006297342

DOI: 10.3136/nskkk1962.34.7_425



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