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Changes in starch content and amylase zymograms during storage of Golden Delicious and Cox's Orange Pippin apples

Veränderung im Stärkegehalt und Amylase-Zymogramm während der Lagerung von Äpfeln (Golden Delicious und Cox's Orange Pippin)

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Zusammenfassung

Es wurde die Veränderung im Gehalt an Stärke und der Amylase-Zymogramme während der Lagerung vonGolden Delicious undCox' Orange Pippin Äpfeln verfolgt. Obwohl die erste Sorte bei 3–4° C in kontrollierter Atmosphäre (3–4% O2; 7–8% CO2 v/v) gelagert wurden und die letzte in Luft bei 17° C, blieb bei beiden Sorten die Aktivität der multiplen Formen der Amylase erhalten, selbst nach dem völligen Abbau der Stärke. Folglich wird die Amylasereaktion in den lagernden Äpfeln nicht durch einen Mangel an Enzymen, sondern an Stärke-substrat beeinflußt.

Summary

Changes in starch content and amylase zymograms were followed during storage of Golden Delicious and Cox's Orange Pippin apples. Although the former was stored at 3–4° C under controlled atmosphere (3–4% O2; 7–8% CO2 by volume) and the latter in air at 17° C, in both, the multiple forms of amylases remained active, even after the starch content decreased to zero. It is the lack of starch substrate, therefore, rather than of enzymes that limits the amylase action in the stored apple.

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Authors and Affiliations

  1. Sprenger Institute, P.O.B. 17, Wageningen, The Netherlands

    Natalio Gorin, Frouwke T. Heidema & Willem Klop

  2. Long Ashton Research Station, Long Ashton, England

    Anthony A. Williams

  3. Scientific exchange “Istituto Trentino di Cultura” to University of Utrecht and International Agricultural Centre, Wageningen

    Fabio Bonisolli

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  1. Natalio Gorin
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  2. Fabio Bonisolli
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  3. Frouwke T. Heidema
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  4. Willem Klop
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  5. Anthony A. Williams
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Gorin, N., Bonisolli, F., Heidema, F.T. et al. Changes in starch content and amylase zymograms during storage of Golden Delicious and Cox's Orange Pippin apples. Z Lebensm Unters Forch 166, 157–161 (1978). https://doi.org/10.1007/BF01354808

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