Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of fruit development

dc.contributor.authorde Assis, S. A.
dc.contributor.authorLima, D. C.
dc.contributor.authorOliveira, OMMD
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:19:51Z
dc.date.available2014-05-20T15:19:51Z
dc.date.issued2001-08-01
dc.description.abstractIn order to know which stage of fruit development is better for acerola industrialization, we studied the PME specific activity, pectin content and vitamin C at various stages of development. The acerola fruits were classified according to colour and weight in five stages: immature green (2.62-3.21 g), green (4.04-4.83 g), mature green/yellow (5.03-5.88 g), pale-red (6.16-6.77 g) and ripe mature (6.92-8.37 g). The results showed that the highest content of pectin and vitamin C occurred at the immature green stage, 4.51 +/- 0.1% yield, 2424 mg/100 g of pulp and decreased as fruit ripened, 2.99 +/- 0.03% yield, 957 +/- 0.0 mg/100 g of pulp, respectively. However, at the same stages, the values of PME specific activity were lowest, 0.61 +/- 0.01 and 0.55 +/- 0.0 units g(-1)/g of pulp, respectively. The highest value of PME activity was 2.08 +/- 0.01 units g(-1)/g of pulp in the green stage. (C) 2001 Elsevier B.V. Ltd. All rights reserved.en
dc.description.affiliationUNESP, Dept Bioquim & Tecnol Quim, Inst Quim, BR-14801970 Araraquara, SP, Brazil
dc.description.affiliationUnespUNESP, Dept Bioquim & Tecnol Quim, Inst Quim, BR-14801970 Araraquara, SP, Brazil
dc.format.extent133-137
dc.identifierhttp://dx.doi.org/10.1016/S0308-8146(01)00104-2
dc.identifier.citationFood Chemistry. Oxford: Elsevier B.V., v. 74, n. 2, p. 133-137, 2001.
dc.identifier.doi10.1016/S0308-8146(01)00104-2
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11449/31245
dc.identifier.wosWOS:000170157100001
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Chemistry
dc.relation.ispartofjcr4.946
dc.relation.ispartofsjr1,793
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectpectin methylesterasept
dc.subjectpectinpt
dc.subjectvitamin Cpt
dc.subjectacerolapt
dc.subjectfruit developmentpt
dc.titleActivity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of fruit developmenten
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Química, Araraquarapt

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