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Literature summary for 4.2.2.2 extracted from
- Inactivation of pectic lyases by light exposure in model systems and fresh-cut apple (2009), Innov. Food Sci. Emerg. Technol., 10, 500-505.
General Stability
| General Stability | Organism |
|---|---|
| UV-C light blanching (13.8Wm-2UV-C light for 5 min at 4°C) allows to non-thermally increase the enzymatic stability of the surface of fresh-cut fruit and vegetables. | Malus sp. |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Malus sp. | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit juice | - |
Malus sp. | - |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| pectic lyase | - |
Malus sp. |
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Release 2023.1 (January 2023)
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