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  • 1
    Electronic Resource
    Electronic Resource
    Effect of vacuum cooling on mushroom browning (1987)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 22 (1987), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of two cooling methods and two storage temperatures on mushroom quality, anatomy and weight loss were compared. Mushroom quality was assessed as a function of cap browning and hyphal structure. Storage of mushrooms at 5°C conserved quality and reduced weight loss as compared with those stored at 18°C. No differences in quality or hyphal structure were found between vacuum and conventionally cooled mushrooms when subsequently held at 5°C; when cool storage was followed by a period at 18°C, vacuum-cooled mushrooms were significantly better with regard to colour (enzymic browning) than those conventionally cooled. The rate of weight loss during storage at 5°C was greater for vacuum-cooled than conventionally cooled mushrooms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb00528.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Peroxidase isozyme patterns in the skin of maturing tomato fruit (2000)
    Oxford, UK : Blackwell Science Ltd
    Plant, cell & environment 23 (2000), S. 0 
    Details
    ISSN: 1365-3040
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The cessation of tomato fruit growth is thought to be induced by an increase in the activity of enzymes which rigidify cell walls in the fruit skin. Peroxidase could catalyse such wall-stiffening reactions, and marked rises in peroxidase activity were recently reported in skin cell walls towards fruit maturity. Peroxidase isoforms in the fruit are here analysed using native gel electrophoresis. New isoforms of apparent Mr 44, 48 and 53 kDa are shown to appear in cell walls of the fruit skin at around the time of cessation of growth. It is inferred that these isozymes are present in the cell wall in vivo. Fruit from a range of non-ripening mutants were also examined. Some of these do not soften or ripen for many weeks after achieving their final size. The new isozymes were found in skin cell walls of mature fruit in each of these mutants, as in the wild-type and commercial varieties. It is concluded that the late-appearing isozymes are not associated with fruit ripening or softening, and are probably not ethylene-induced. They may act to control fruit growth by cross-linking wall polymers within the fruit skin, thus mechanically stiffening the walls and terminating growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-3040.2000.00555.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    A combination plastic permeable film system for controlling post-harvest mushroom quality (1987)
    Springer
    Biotechnology letters 9 (1987), S. 529-534 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A combination of microporous and a relatively impermeable film was used to overwrap mushrooms. The modified atmosphere created by respiration could be controlled by adjusting the area of microporous film which in turn reduced the loss of mushroom quality assessed by developmental stage, colour, weight loss and disease incidence.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01026655
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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