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Changes of invertase activity in Japanese persimmon fruits during maturation, storage and processing
カキ果実の成熟,貯蔵および加工中のインベルターゼ活性の変化
1986
NIPPON SHOKUHIN KOGYO GAKKAISHI
カキ果実の成熟,貯蔵および加工中のインベルターゼ活性の変化
Preserved Fulltext
Changes of invertase activity, sugar contents and astringency in Japanese persimmon fruits (Diospyros kaki Thunb.) during maturation, storage and processing were studied by gas chromatoraphy. Results were as follows; (1) Optimum pH of invertase activity was aroud 5 .5 and optimum temperature was about 30-40℃. (2) Invertase activity per 1g of fruit was 80-230 nano Katal (4.8-13.8U)at 30℃, pH 5.5. (3) Invertase activity was proved to increase during storage and various methods of deastringency,
doi:10.3136/nskkk1962.33.6_369
fatcat:bppuoiuwbbbq5azg7hjb3tu73i