期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2009
卷号：III
期号：XXXIII
页码：71-77
出版社：Galati University Press
摘要：The aim of this study was to follow up the evolution of both the physico-chemical indices and the dynamics of the oxidative enzymes during the maturation of white grapes, more particularly until the grapes reach technological maturity. Studying the dynamics of the physico-chemical indices during the maturation of the grapes an increase of the content of glucides, polyphenols, antiocyanins, simultaneously with the decrease of the acidity was noticed. The enzymatic activity of tyrosinase is high at the moment when the grapes are in the beginning of the ripening period and afterwards it presents a decline during the ripening of the grapes, having a relatively low level before harvesting. The enzymatic activity of the laccase increases up till the full maturity of the grapes, then it decreses a little before the harvesting of the fruit, having lower values than at the start of ripening. The enzymatic activity of the peroxidase increases up till the full maturity of the grapes, then it decreses a little before the harvesting of the fruit, having lower values than when it begins to ripen
关键词：tyrosinase; laccase; peroxidase; mass of 100 grapes berries; sugar; acidity
