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- Odoux, E.; Escoute, J.; Verdeil, J.-L.
- Annals of applied biology 2006 v.149 no.1 pp. 43-52
- beans; beta-glucosidase; cell structures; freezing; hydrolysis; pods; senescence; transmission electron microscopy; vanilla beans; Madagascar
- ... The aim of this research was to improve our understanding of the mechanism of glucovanillin hydrolysis by β- [smallcapital d]-glucosidase activity in vanilla beans by studying their senescence, freezing and traditional curing. A batch of green pods from Madagascar was ripened at 30°C until fruits turned black; another batch was frozen for few days at -18°C and defrosted at 35°C for 24 h and a thir ...