Modifications in the methods to extract pectin from cv. “Pedro Sato” guavas during ripening

Modifications in the methods to extract pectin from cv. “Pedro Sato” guavas during ripening

Abstract Guava is a highly perishable fruit due to its intense metabolism during ripening, with a shelf life of up to five days at room temperature. The loss of firmness during ripening is caused by the activity of hydrolytic enzymes that promote dissolution of the pectin constituents of the cell w...

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Bibliographic Details
Main Authors: Samira Haddad Spiller, Tamara Rezende Marques, Anderson Assaid Simão, Mariana Aparecida Braga, Lucimara Nazaré Silva Botelho, Gustavo Henrique Andrade Machado, Rodrigo Martins Fráguas, Custódio Donizete dos Santos
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2018-05-01
Series:Brazilian Journal of Food Technology
Subjects:
Firmeza
Enzimas hidrolíticas
Armazenamento
Temperatura ambiente
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100435&lng=en&tlng=en

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