Cell Wall Enzymes Activities and Quality of Calcium Treated Fresh-cut Red Flesh Dragon Fruit (Hylocereus polyrhizus)
This study was aimed at evaluating the effect of post-cut application of CaCl2 on activity of polygalacturonase (PG) and pectin methylesterase (PME) and quality of fresh-cut dragon fruit (Hylocereus polyrhizus). Fruit slices were prepared from fully matured fruits before being dipped into three le...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Friends Science Publishers
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/11676/ http://psasir.upm.edu.my/id/eprint/11676/1/Cell%20Wall%20Enzymes%20Activities%20and%20Quality%20of%20Calcium%20Treated%20Fresh.pdf |
| _version_ | 1848841650257788928 |
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| author | Chuni, Siti Hajar Awang, Yahya Tengku Muda Mohamed, Mahmud |
| author_facet | Chuni, Siti Hajar Awang, Yahya Tengku Muda Mohamed, Mahmud |
| author_sort | Chuni, Siti Hajar |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study was aimed at evaluating the effect of post-cut application of CaCl2 on activity of polygalacturonase (PG) and pectin
methylesterase (PME) and quality of fresh-cut dragon fruit (Hylocereus polyrhizus). Fruit slices were prepared from fully
matured fruits before being dipped into three levels of calcium concentration (CaCl2: 0, 2.5 & 7.5 g L-1) at four durations of
dipping (0, 4, 8 & 12 min). The activities of PG and PME enzymes of fruits extract were lower when treated with high
concentration of CaCl2 for a longer duration of dipping. The Ca treatment did not cause any marked effects on colour, pH,
titratable acidity and ascorbic acid content. Soluble solids content and Ca content in cut fruit were affected by duration of
dipping. The firmness of fruit slices treated at the highest CaCl2 concentration (7.5 g L-1) increased at the beginning of the
treatment but reduced as the durations of dipping were extended to 8 and 12 min. Lack of a linear increase in tissue firmness of
fresh-cut dragon fruit in response to high concentrations of CaCl2 post-cut application showed that treatment should be
administered with a great care to appropriate concentration of CaCl2 duration of exposure are applied. |
| first_indexed | 2025-11-15T07:46:36Z |
| format | Article |
| id | upm-11676 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:46:36Z |
| publishDate | 2010 |
| publisher | Friends Science Publishers |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-116762015-11-03T01:18:16Z http://psasir.upm.edu.my/id/eprint/11676/ Cell Wall Enzymes Activities and Quality of Calcium Treated Fresh-cut Red Flesh Dragon Fruit (Hylocereus polyrhizus) Chuni, Siti Hajar Awang, Yahya Tengku Muda Mohamed, Mahmud This study was aimed at evaluating the effect of post-cut application of CaCl2 on activity of polygalacturonase (PG) and pectin methylesterase (PME) and quality of fresh-cut dragon fruit (Hylocereus polyrhizus). Fruit slices were prepared from fully matured fruits before being dipped into three levels of calcium concentration (CaCl2: 0, 2.5 & 7.5 g L-1) at four durations of dipping (0, 4, 8 & 12 min). The activities of PG and PME enzymes of fruits extract were lower when treated with high concentration of CaCl2 for a longer duration of dipping. The Ca treatment did not cause any marked effects on colour, pH, titratable acidity and ascorbic acid content. Soluble solids content and Ca content in cut fruit were affected by duration of dipping. The firmness of fruit slices treated at the highest CaCl2 concentration (7.5 g L-1) increased at the beginning of the treatment but reduced as the durations of dipping were extended to 8 and 12 min. Lack of a linear increase in tissue firmness of fresh-cut dragon fruit in response to high concentrations of CaCl2 post-cut application showed that treatment should be administered with a great care to appropriate concentration of CaCl2 duration of exposure are applied. Friends Science Publishers 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/11676/1/Cell%20Wall%20Enzymes%20Activities%20and%20Quality%20of%20Calcium%20Treated%20Fresh.pdf Chuni, Siti Hajar and Awang, Yahya and Tengku Muda Mohamed, Mahmud (2010) Cell Wall Enzymes Activities and Quality of Calcium Treated Fresh-cut Red Flesh Dragon Fruit (Hylocereus polyrhizus). International Journal of Agriculture and Biology, 12. pp. 713-718. ISSN 1560-8530 http://www.fspublishers.org/ijab/past-issues/IJABVOL_12_NO_5/13.pdf English |
| spellingShingle | Chuni, Siti Hajar Awang, Yahya Tengku Muda Mohamed, Mahmud Cell Wall Enzymes Activities and Quality of Calcium Treated Fresh-cut Red Flesh Dragon Fruit (Hylocereus polyrhizus) |
| title | Cell Wall Enzymes Activities and Quality of Calcium Treated
Fresh-cut Red Flesh Dragon Fruit (Hylocereus polyrhizus) |
| title_full | Cell Wall Enzymes Activities and Quality of Calcium Treated
Fresh-cut Red Flesh Dragon Fruit (Hylocereus polyrhizus) |
| title_fullStr | Cell Wall Enzymes Activities and Quality of Calcium Treated
Fresh-cut Red Flesh Dragon Fruit (Hylocereus polyrhizus) |
| title_full_unstemmed | Cell Wall Enzymes Activities and Quality of Calcium Treated
Fresh-cut Red Flesh Dragon Fruit (Hylocereus polyrhizus) |
| title_short | Cell Wall Enzymes Activities and Quality of Calcium Treated
Fresh-cut Red Flesh Dragon Fruit (Hylocereus polyrhizus) |
| title_sort | cell wall enzymes activities and quality of calcium treated
fresh-cut red flesh dragon fruit (hylocereus polyrhizus) |
| url | http://psasir.upm.edu.my/id/eprint/11676/ http://psasir.upm.edu.my/id/eprint/11676/ http://psasir.upm.edu.my/id/eprint/11676/1/Cell%20Wall%20Enzymes%20Activities%20and%20Quality%20of%20Calcium%20Treated%20Fresh.pdf |