Recent Progress in Technologies for Enzymatic Peeling of Fruit

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X
本文フルテキスト

Enzymatic peeling of fruit and vegetables is considered superior to conventional peeling methods in terms of minimizing product damage and indeed is expected to improve them. This technology was first proposed for the peeling of citrus fruit and numerous studies on its practical use have been conducted. However, its application to non-citrus fruit and vegetables remains limited. A novel process, including heat treatment prior to enzymatic treatment, is proposed to peel persimmon fruit. Heat treatment induces fine and even cracks on the fruit surface of certain persimmon cultivars, which act as channels via which enzyme solution can enter the peel tissue. Another function of the heat treatment is to inactivate polygalacturonase-inhibiting protein (PGIP), which is inherent in persimmon fruit. Inactivation of PGIP improves the efficiency of enzymatic peeling with exogenous polygalacturonase. Chemical pre-treatments with a food-grade emulsifier solution and a weak basic solution also enhance the permeability of enzyme solution into the peel tissue. These physical and chemical treatments are useful for applying enzymatic peeling to various persimmon cultivars. In future, enzymatic peeling technology is expected to be applied to various agricultural crops as the technology is further refined.

刊行年月日
作成者 NOGUCHI Masaki OZAKI Yoshihiko AZUMA Jun-ichi
著者キーワード

cuticle

emulsifier

persimmon

polygalacturonase

wax

公開者 Japan International Research Center for Agricultural Sciences
データ作成日
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
49
4
開始ページ 313
終了ページ 318
DOI 10.6090/jarq.49.313
権利 Japan International Research Center for Agricultural Sciences
言語 eng