Effect of temperature on soluble invertase activity, and glucose, fructose and sucrose status of onion bulbs (Allium cepa) in store

International Journal of Food Sciences and Nutrition
Noureddine BenkebliaNorio Shiomi

Abstract

The activity of soluble invertase, and the variation in glucose, fructose and sucrose contents in onion bulbs (Allium cepa) during long-term storage at 10 degrees C and 20 degrees C were investigated. Invertase activity increased progressively after 8 weeks to 0.084 and 0.092 nkat/g fresh weight (FW), then sharply to 0.29 and 0.35 nkat/g FW at 20 degrees C and 10 degrees C, respectively, and remained high during 5 weeks. Then, activity decreased abruptly to 0.039 and 0.041 nkat/g, and remained low during the last 8 weeks and close to that observed initially. Glucose increased to 17.73 and 14.62 mg/g FW after 4 weeks at 20 degrees C and 10 degrees C, respectively, then decreased sharply between week 5 and week 7 to 4.13 and 4.91 mg/g FW, respectively, and remained rather stable ranging from 9 and 10 mg/g FW at both temperatures. Fructose showed a similar pattern and was 14.8 and 21.68 mg/g FW at 20 degrees C and 10 degrees C, respectively. Between week 10 and week 24, fructose ranged from 5 and 6 mg/g FW, and from 6 and 7 mg/g FW at 20 degrees C and 10 degrees C, respectively. Sucrose increased to 19.63 and 14.43 mg/g FW at 20 degrees C and 10 degrees C, respectively, decreased during 3 weeks, and then increased randomly from 5....Continue Reading

Citations

Feb 15, 2012·Antimicrobial Agents and Chemotherapy·Kabilan VelliyagounderDaniel H Fine
Nov 3, 2009·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·F H AbdallaM B Moretto
Aug 30, 2016·Journal of Food Science and Technology·Kavita Sharma, Yong Rok Lee
Nov 20, 2013·TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik·Samantha BaldwinJohn McCallum
May 21, 2020·Journal of Experimental Botany·Gregory A GambettaSimone D Castellarin
May 5, 2007·Journal of Agricultural and Food Chemistry·Frank DavisCharl F J Faul

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