The potential of enzymatic peeling of vegetables

Marjaana Suutarinen (Corresponding Author), Annikka Mustranta, Karin Autio, Marjatta Salmenkallio-Marttila, Raija Ahvenainen, Johanna Buchert

Research output: Contribution to journalArticleScientificpeer-review

24 Citations (Scopus)

Abstract

Epiderms of potatoes (Solanum tuberosum cv Asterix), carrots (Daucus carota L), Swedish turnips (Brassica napus L) and onions (Allium cepa L) were isolated and their structure was studied by bright‐field and epifluorescence microscopy as well as by chemical analyses. The suitability of commercial cellulase and pectinase preparations for the hydrolysis of isolated peels and whole vegetables was investigated. The enzymatic pretreatment significantly enhanced the degradation of peels of carrots and onions, whereas the hydrolysis of potato and Swedish turnip peels was very limited owing to the high cutin/suberin content on the vegetable surface.
Original languageEnglish
Pages (from-to)1556-1564
JournalJournal of the Science of Food and Agriculture
Volume83
Issue number15
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

Keywords

  • vegetable
  • potato
  • carrot
  • Swedish turnip
  • onion
  • peel
  • enzymes

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    Suutarinen, M., Mustranta, A., Autio, K., Salmenkallio-Marttila, M., Ahvenainen, R., & Buchert, J. (2003). The potential of enzymatic peeling of vegetables. Journal of the Science of Food and Agriculture, 83(15), 1556-1564. https://doi.org/10.1002/jsfa.1579