CHANGE OF THE PHYSICO-CHEMICAL INDICES AND THE OXIDATIVE ENZYMATIC ACTIVITIES DURING THE WHITE GRAPES RIPENING

The aim of this study was to follow up the evolution of both the physico-chemical indices and the dynamics of the oxidative enzymes during the maturation of white grapes, more particularly until the grapes reach technological maturity. Studying the dynamics of the physico-chemical indices during the...

Full description

Saved in:
Bibliographic Details
Published in:The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Food technology, 2009-07, Vol.33, p.70
Main Authors: Carmen, Popescu, Elena, Postolache, Gabriela, Rapeanu, Mircea, Bulancea, Traian, Hopulele
Format: Article
Language:English
Subjects:
Acidity
Analytical chemistry
Berries
Citrus fruits
Enzymes
Polyphenols
R&D
Research & development
Studies
Sugar
Wineries & vineyards
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aim of this study was to follow up the evolution of both the physico-chemical indices and the dynamics of the oxidative enzymes during the maturation of white grapes, more particularly until the grapes reach technological maturity. Studying the dynamics of the physico-chemical indices during the maturation of the grapes an increase of the content of glucides, polyphenols, antiocyanins, simultaneously with the decrease of the acidity was noticed. The enzymatic activity of tyrosinase is high at the moment when the grapes are in the beginning of the ripening period and afterwards it presents a decline during the ripening of the grapes, having a relatively low level before harvesting. The enzymatic activity of the laccase increases up till the full maturity of the grapes, then it decreses a little before the harvesting of the fruit, having lower values than at the start of ripening. The enzymatic activity of the peroxidase increases up till the full maturity of the grapes, then it decreses a little before the harvesting of the fruit, having lower values than when it begins to ripen. [PUBLICATION ABSTRACT]
ISSN:1843-5157
2068-259X