Journal of food engineering vol:35 issue:1 pages:111-126
The activity of endo-polygacturonase (PG) in peaches during storage at different constant temperatures is shown to be the result of a formation from some inactive predecessor and a denaturation or decay into an inactive form. This whole process strongly resembles the normally encountered turnover: On these premises, a process-oriented mathematical model is formulated The variance accounted for by rite model in multivariate nonlinear regression analysis is more than 80% for the data gathered in two successive seasons. Analysis of the data from both seasons combined did not elect-ease the descriptive power of the model, regardless the fact that the maturity at harvest and the initial level of enzyme activity showed major differences. The values of the parameters obtained from the data of both seasons combined were comparable with those of the individual seasons.