scholarly journals Changes in proteolytic enzyme activities, tenderness-related traits and quality propertiesof spent hen meat affected by Adenosine 5’-monophosphate during cold storage

2021 ◽  
pp. 101056
Author(s):  
Farouq Heidar Barido ◽  
Sung Ki Lee
Keyword(s):  
Cold Storage ◽  
Enzyme Activities ◽  
Proteolytic Enzyme ◽  
Spent Hen

scholarly journals Studies on the Sugar Accumulation and Carbohydrate Splitting Enzyme Levels in Post Harvested and Cold Stored Potatoes

1970 ◽  
Vol 16 ◽  
pp. 95-99 ◽  
Author(s):  
Md Rezaul Karim ◽  
MMH Khan ◽  
Md Salim Uddin ◽  
NK Sana ◽  
F Nikkon ◽  
...  
Keyword(s):  
Key Words ◽  
Cold Storage ◽  
Enzyme Activities ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Reducing Sugar ◽  
Sugar Accumulation ◽  
Potato Varieties ◽  
Total Soluble Sugar

Significant differences were found in sugar content and carbohydrate splitting enzyme activities in tubers of ten indigenous potato varieties at harvesting and after keeping at cold storage. The activities of invertase, amylase, β-galactosidase and cellulase in all varieties were found to be increased by 2-12, 1.2-4, 1.9-4.5, and 1.1-3.7 folds, respectively from harvesting to cold stored potatoes. The amount of starch and sucrose were found to be decreased by 1.15-2.8 and 1.02-1.4 folds, respectively from harvesting to cold stored in all varieties. Total soluble sugar and reducing sugar contents in potatoes were increased by 1.02-1.4 and 4-11 folds, respectively from harvesting to cold stored in all varieties of potatoes. The amount of reducing sugar increased in cold stored potatoes due to the increased activities of carbohydrate splitting enzymes. Key words: Potatoes, Indigenous, Carbohydrate splitting enzymes, Sugars. DOI:10.3329/jbs.v16i0.3748 J. bio-sci. 16: 95-99, 2008

The role of amylolytic and proteolytic enzyme activities of vegetables, fruits, and edible fungi in flavor enhancement during cooking

2020 ◽  
Vol 22 ◽  
pp. 100264
Author(s):  
Saki Oosone ◽  
Ayaka Kashiwaba ◽  
Naoyuki Yanagihara ◽  
Jun Yoshikawa ◽  
Yutaka Kashiwagi ◽  
...  
Keyword(s):  
Enzyme Activities ◽  
Proteolytic Enzyme ◽  
Edible Fungi

scholarly journals Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 499
Author(s):  
Lo’ay A. A. ◽  
Hamed Ismail ◽  
Hazem S. Kassem
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Enzyme ◽  
Cold Storage ◽  
Enzyme Activities ◽  
Chilling Injury ◽  
Ascorbate Oxidase ◽  
Acid Mixture ◽  
Antioxidant Enzyme Activities ◽  
Ion Leakage ◽  
Physiological Disorder

Chilling injury (CI) is a physiological disorder resulting from low storage temperatures that affects the fruit quality and marketing of the ‘Florida Prince’ peach. In this study, the exogenous application of a mixture of calcium nanoparticles (CaNPs) and ascorbic acid was found to significantly alleviate the symptoms of CI in peaches during cold storage. Fruits were treated with CaNPs plus different concentrations of ascorbic acid (AA; 0, 3, 6, and 9 mM). Peaches were immersed in CaNP–AA for 15 min before being stored at 4 ± 1 °C and 95 ± 1% RH for 30 days. We observed that the 9 mM CaNP–AA treatment lowered the values for the CI index, ion leakage, and malondialdehyde (MDA) content and increased antioxidant enzyme activities (AEAs), such as for ascorbate oxidase (APX), catalase (CAT), superoxide dismutase (SOD), and glutathione reductase (GR). Furthermore, the treatment reduced the accumulation of both H2O2 and O2•− and increased the level of DPPH reduction throughout the duration of cold storage. Our results suggest that 9 mM CaNP–AA treatment suppresses the incidence of CI in peach fruit throughout cold storage, possibly because 9 mM CaNP–AA is at least partly involved in enhancing the antioxidant system via its effect on antioxidant substances. The results indicate that applying the 9 mM CaNP–AA treatment afforded peaches with enhanced tolerance against cold storage stress.

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