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Changes in starch content and amylase zymograms during storage of Golden Delicious and Cox's Orange Pippin apples

1978; Springer Science+Business Media; Volume: 166; Issue: 3 Linguagem: Inglês

10.1007/bf01354808

0044-3026

N. Gorin, Fabio Bonisolli, Frouwke T. Heidema, W. Klop, Anthony A. Williams,

Food Science and Nutritional Studies

Changes in starch content and amylase zymograms were followed during storage of Golden Delicious and Cox's Orange Pippin apples. Although the former was stored at 3-4 degrees C under controlled atmosphere (3--4% O2; 7--8% CO2 by volume) and the latter in air at 17 degrees C, in both, the multiple forms of amylases remained active, even after the starch content decreased to zero. It is the lack of starch substrate, therefore, rather than of enzymes that limits the amylase action in the stored apple.