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Changes in Peroxidase Activity in the Peel of Unshiub Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments

Hrvoje Lepeduš   ORCID icon orcid.org/0000-0001-9329-7007 ; Department of Biology, University of J. J. Strossmayer, L. Jägera 9, HR-31000 Osijek, Croatia
Marko Jozić ; Department of Biology, University of J. J. Strossmayer, L. Jägera 9, HR-31000 Osijek, Croatia
Ivna Štolfa ; Department of Biology, University of J. J. Strossmayer, L. Jägera 9, HR-31000 Osijek, Croatia
Nikola Pavičić ; Department of Pomology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Branimir K. Hackenberger ; Department of Biology, University of J. J. Strossmayer, L. Jägera 9, HR-31000 Osijek, Croatia
Vera Cesar ; Department of Biology, University of J. J. Strossmayer, L. Jägera 9, HR-31000 Osijek, Croatia

Puni tekst: engleski, pdf (204 KB) str. 71-77 preuzimanja: 140* citiraj
APA 6th Edition
Lepeduš, H., Jozić, M., Štolfa, I., Pavičić, N., Hackenberger, B.K. i Cesar, V. (2005). Changes in Peroxidase Activity in the Peel of Unshiub Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments. Food Technology and Biotechnology, 43 (1), 71-77. Preuzeto s https://hrcak.srce.hr/110432
MLA 8th Edition
Lepeduš, Hrvoje, et al. "Changes in Peroxidase Activity in the Peel of Unshiub Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments." Food Technology and Biotechnology, vol. 43, br. 1, 2005, str. 71-77. https://hrcak.srce.hr/110432. Citirano 29.03.2020.
Chicago 17th Edition
Lepeduš, Hrvoje, Marko Jozić, Ivna Štolfa, Nikola Pavičić, Branimir K. Hackenberger i Vera Cesar. "Changes in Peroxidase Activity in the Peel of Unshiub Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments." Food Technology and Biotechnology 43, br. 1 (2005): 71-77. https://hrcak.srce.hr/110432
Harvard
Lepeduš, H., et al. (2005). 'Changes in Peroxidase Activity in the Peel of Unshiub Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments', Food Technology and Biotechnology, 43(1), str. 71-77. Preuzeto s: https://hrcak.srce.hr/110432 (Datum pristupa: 29.03.2020.)
Vancouver
Lepeduš H, Jozić M, Štolfa I, Pavičić N, Hackenberger BK, Cesar V. Changes in Peroxidase Activity in the Peel of Unshiub Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments. Food Technology and Biotechnology [Internet]. 2005 [pristupljeno 29.03.2020.];43(1):71-77. Dostupno na: https://hrcak.srce.hr/110432
IEEE
H. Lepeduš, M. Jozić, I. Štolfa, N. Pavičić, B.K. Hackenberger i V. Cesar, "Changes in Peroxidase Activity in the Peel of Unshiub Mandarin (Citrus unshiu Marc.) Fruit with Different Storage Treatments", Food Technology and Biotechnology, vol.43, br. 1, str. 71-77, 2005. [Online]. Dostupno na: https://hrcak.srce.hr/110432. [Citirano: 29.03.2020.]

Sažetak
The Unshiu mandarin (Citrus unshiu Marc.) is the major Citrus crop in Croatia. Limiting factors for longer consumption of Unshiu mandarin are low storage performance and the appearance of chilling injuries during storage. Previous studies indicated that oxidative stress might be involved in cold-induced peel damage of harvested Citrus fruit. The aim of the present study was to investigate peroxidase distribution, isoenzyme pattern and activity in the peel of Unshiu mandarin fruit. Special goal of our study was to investigate the changes of peroxidase activity in respect to two different hot water dipping (HWD) treatments (3 min at 48 and 52 °C) and two different storage temperatures (1 and 3 °C) combined. Peroxidase activity was detected at the border of oil glands, in the peel surface and in the conducting elements positioned in the inner part of the peel. Electrophoretic analysis revealed the presence of two peroxidase isoenzymes. There were no differences in the electrophoretic pattern after the HWD treatments and cold storage. Lowering of both total and specific peroxidase activity was measured in HWD-treated samples in comparison with the control ones. However, it appeared that significant decrease in total peroxidase activity was influenced by the storage temperatures, while the increase in total soluble protein content was influenced by the HWD pretreatment.

Ključne riječi
Citrus unshiu fruit; hot water dip; peroxidase; postharvest cold storage

Hrčak ID: 110432

URI
https://hrcak.srce.hr/110432

[hrvatski]

Posjeta: 257 *