INFLUENCE OF INVERTASE AND PEROXIDASE ACTIVITY ON FRUIT QUALITY UNDER FRESH AND REFRIGERATED CONDITIONS
Sownthariya, C. and Shanthi, P.| Journal Title | : | Asian Journal of Applied Research |
|---|---|---|
| DOI | : | NA |
| Page No | : | 1-5 |
| Volume | : | 1 |
| Issue | : | 2 |
| Month/Year | : | 3/2016 |
Keywords
Antioxidant, invertase, peroxidase, fresh fruits & refrigerated fruits
Abstract
An experiment was conducted to study the impact of refrigeration on some common fruits (Malus sylvestris, L., Psidium gujava, L., Citrus aurantium, L., Punica granatum, L., Achras sapota, L.,) under 20°C after 20 days. The present investigation was aimed to study the enzyme activity (invertase and peroxidase), of some fresh and refrigerated fruits. Among the selected fruits, the invertase activity was found to be high in refrigerated apple (Malus sylvestris, L.,) (1800µg/glucose released/h/g) which is responsible for breakdown of carbohydrate, it leads to accumulation of more amount of glucose. Among the selected fruits under two different conditions (fresh and refrigerated), a significant change was noticed in fresh sapota (Achras sapota, L.,) which exhibited a highly remarkable peroxidase activity (306 od units/h/g fresh tissue). As an antioxidant enzyme it confers resistance against pathogens. Exposure of fruits at low temperature (20ºC), exhibited a drastic increase in invertase activity and decrease in the peroxidase activity, that affects the nutrient and physical nature of the fruits.