Enzymatic maceration of apple parenchyma tissue.II.effect of the degree of ripeness on the kinetic behaviour

摘要

Apples of four degrees of ripeness were selected to investigate the effect of ripening on maceration of aple tissue by polyglacturonase (PG) using the model proposed to describe thekientics of maceration[1].This model permitted to describe the kinetics for all four samples but the precision of the adjustment showed a slight diminution with the degree of ripeness The proportion of aple tissue macerated by the fast (process 1) and slow (process 2) processes was the only parameter of the model which changed with the degree of ripeness.Analysis of the maceration products (pulp) and juice) revealed that these two fractiosn were gradually degraded during the aceration time.