A Study of the Catalase Reaction, With Special Reference to Respiration in Plants

Ranjan, Sanjay; Mallik, Arnab K.

doi:10.1111/j.1469-8137.1931.tb07427.x

Cited by 3 publications

(1 citation statement)

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“…The varieties Sindri and SB Chanusa had a higher catalase activity in the fresh samples compared to Tommy Atkins, which might be due to varietal differences, different climatic origins, compositional variations, and fruit maturity stages. These results are also corresponding to research on changes in catalase activity during storage and ripening of the fruits [ 43 , 44 ]. Since catalase activity is closely associated with the ripening and maturity of fruit, the difference in catalase activity of the three varieties can be related to the brix values as presented in Table 1 .…”

Section: Resultssupporting

confidence: 79%

Effect of Heat Exposure on Activity Degradation of Enzymes in Mango Varieties Sindri, SB Chaunsa, and Tommy Atkins during Drying

2020

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Mango has been described as a valuable source of nutrients and enzymes that are beneficial to human health. Drying at different temperatures not only affects the nutritional properties but can also contribute to the degradation of valuable enzymes in dried fruit. The novelty of this paper is to investigate the quality of hot air dried mango in terms of activity retention of the heat-sensitive enzymes (HSE). For this, HSE was first screened in fresh mango flesh of the variety Samar Bahisht (SB) Chaunsa. Later, the combined effect of different drying temperatures (40 °C, 50 °C, 60 °C, 70 °C, and 80 °C) and air velocities (1.0 ms−1 and 1.4 ms−1) on the activity retention of HSE in dried mango slices of the varieties Sindri, SB Chaunsa, and Tommy Atkins were investigated. The results showed that the drying temperature had a significant impact on the degradation of HSE, while at the same time some influence of the air velocity was also observed. Drying at 40 °C and an air velocity of 1.4 ms−1 retained more HSE compared to those samples dried at higher temperatures. The least retention of HSE was found in samples dried at 80 °C.

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Section: Resultssupporting

confidence: 79%