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The Effect of Temperature on the Clarification of Apple (MALUS DOMESTICA) Juice with Pecinase obtained from ASPERGILLUS NIGER

Ajayi, A. A. and Odukwe, O. C. and Peter-Albert, C. F. and Adejuwon, A. O. (2014) The Effect of Temperature on the Clarification of Apple (MALUS DOMESTICA) Juice with Pecinase obtained from ASPERGILLUS NIGER. In: nternational Conference on Science, Technology, Education, Arts, Management and Social Sciences iSTEAMS Research Nexus 2014, May 29-31st, 2014., Afe babalola University, Ado Ekiti, Nigeria.

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Aspergillus niger is a saprophytic fungus existing ubiquitously in the soil and on decaying vegetation. Various researchers have reported Aspergillus niger as frequently responsible for postharvest decay of fresh fruits such as apples, pears, grapes, melons, onions and some vegetables. The fungus has been implicated in the deterioration of apple fruits with the production of Pectinolytic enzymes during the breakdown of the plant cell wall by microbial attack. The three varieties of apple (Malus domestica) fruits used for this work are commonly referred to as Red, Green and Yellow varieties from their physical appearance. The fruits were obtained from a grocery store along Idiroko road, Ota, Ogun State in Nigeria. The fruits were disinfected and inoculated with a 72-h-old culture of A. niger. Control fruits were inoculated with sterile inoculum. The fruits were incubated at room temperature of 27oC for twelve days. Extracts from the inoculated fruits exhibited appreciable polygalacturonase activity while those from the uninoculated fruits possessed only traces of the enzyme activity. The enzyme obtained from the deteriorated fruits and commercially produced pectinase were applied for the clarification of freshly ripe apple fruits under controlled experimental conditions at different temperatures (20oC, 25oC, 30oC, 35oC, 40oC and 45oC) to investigate the role of pectinase in the clarification of apple juice. The temperature of incubation had different effects on the three varieties of apple fruits studied. The volume of juice was more in the cylinders with the enzyme clarification at all temperatures than that with water. The optimum temperature was at 25oC for the three varieties green and red apples. The commercial pectinase produced more juice than the crude pectinase.

Item Type: Conference or Workshop Item (Paper)
Subjects: Q Science > QR Microbiology
Depositing User: Mr Adewole Adewumi
Date Deposited: 20 Apr 2015 15:40
Last Modified: 20 Apr 2015 15:40

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