Effect of inhibitors and dehydration on the pectin enzymes in tomato
2011
El-Sobhy, F.M.M. | Kandil, S.H.
The study is carried out by using tomato from local market (Lycopersicon esculentum) and treated by 2% citric acid or 0.05% sodium metabisulfite and dried in slides form, rolls and tomato powder except the control group, the pectin enzymes analysis is carried out (pectinase enzyme methyl esterase: PME and polygalactorinase enzyme PG) for the tomato slides, rolls and tomato powder for the stored at room temperature (25-30°C) in a dark place for four months. The analysis were monthly carried out from the beginning of storage period till four months, the drying lead to a decrease in the PME enzyme by a ratio of 77.83 to 93.45% in the dried tomato products that previously treated with 2% citric acid or by 0.05% sodium metabisulfite with a notice in increasing in activity during the preservation period, also the drying leads to the decreasing of PG enzyme activity by the percentage of 78.8 to 38.9% in the dried tomato products that previously treated by 2% citric acid or by 0.05% sodium metabisulfite with increasing in activity during the preservation period (four months) at room temperature (25-30 °C). The treatment of tomato by 2% citric acid or by 0.05 sodium metabisulfite before drying lead to inhibit the pectin methyl esterase and polygaactorinase enzyme that was under study
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Эту запись предоставил Ain Shams University