[Enzymes and color in fruits and vegetables]
1992
Fernandez Hevia, M.E.
English. The purpouse of this work is give a brief view about the pigments of fruits and vegetables and their characteristic enzymatic alterations. The main points developed are: vegetable pigments (chlorophylls, carotenoids, anthocyanins, flavonoids, betalains, xanthones, etc.) responsible of color in fruits and vegetables, quality and color enzymatic alterations , enzymatic browning and its reactions, examples of juice and concentrates, and Biotechnology to improve the quality of fruits and vegetables. We take into account the effect of gibberellic acid and ethephon on phenolic compounds and polyphenol oxidase activity
Show more [+] Less [-]Spanish; Castilian. El objetivo de este trabajo es brindar informacion sobre pigmentos en frutas y vegetales y sus alteraciones enzimaticas caracteristicas. Los conceptos desarrollados son: los pigmentos vegetales (clorofila, carotenoides, flavonoides, antocianinas, autoxantinas, betalainas, ficobilinas, etc.) por ser los generadores de color en frutas y vegetales, la calidad y las alteraciones enzimaticas del color (enzimas y sus sustratos), el pardeamiento enzimatico y su mecanismo de reaccion, ejemplos actuales sobre jugos y concentrados, y aportes de la biotecnologia. Se toma en cuenta la influencia de los reguladores del crecimiento
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