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

22 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

Fingerprint

Brassica napus
Daucus carota
Onions
peeling
turnips
Solanum tuberosum
onions
Vegetables
carrots
hydrolysis
vegetables
potatoes
cutin
suberin
Hydrolysis
Allium cepa
polygalacturonase
endo-1,4-beta-glucanase
Polygalacturonase
microscopy

Keywords

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

Cite this

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
Suutarinen, Marjaana ; Mustranta, Annikka ; Autio, Karin ; Salmenkallio-Marttila, Marjatta ; Ahvenainen, Raija ; Buchert, Johanna. / The potential of enzymatic peeling of vegetables. In: Journal of the Science of Food and Agriculture. 2003 ; Vol. 83, No. 15. pp. 1556-1564.
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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, vol. 83, no. 15, pp. 1556-1564. https://doi.org/10.1002/jsfa.1579

The potential of enzymatic peeling of vegetables. / Suutarinen, Marjaana (Corresponding Author); Mustranta, Annikka; Autio, Karin; Salmenkallio-Marttila, Marjatta; Ahvenainen, Raija; Buchert, Johanna.

In: Journal of the Science of Food and Agriculture, Vol. 83, No. 15, 2003, p. 1556-1564.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - The potential of enzymatic peeling of vegetables

AU - Suutarinen, Marjaana

AU - Mustranta, Annikka

AU - Autio, Karin

AU - Salmenkallio-Marttila, Marjatta

AU - Ahvenainen, Raija

AU - Buchert, Johanna

PY - 2003

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N2 - 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.

AB - 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.

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KW - potato

KW - carrot

KW - Swedish turnip

KW - onion

KW - peel

KW - enzymes

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