alexa Modification of Cell Wall Degrading Enzymes from Sourso
ISSN: 2167-0412

Medicinal & Aromatic Plants
Open Access

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Mini Review

Modification of Cell Wall Degrading Enzymes from Soursop (Annona muricata) Fruit Deterioration for Improved Commercial Development of Clarified Soursop Juice (A Review)

Ajayi AA*, Peter-Albert CF and Adedeji OM
Covenant University, Ota, Ogun State, Nigeria
Corresponding Author : Ajayi Adetutu Adesola
Covenant University
Ota Ogun State, Nigeria
Tel: 2348095492372
E-mail: [email protected]
Received October 31, 2014; Accepted January 23, 2015; Published January 25, 2015
Citation: Ajayi AA, Peter-Albert CF, Adedeji OM (2015) Modification of Cell Wall Degrading Enzymes from Soursop (Annona muricata) Fruit Deterioration for Improved Commercial Development of Clarified Soursop Juice (A Review). Med Aromat Plants 4:178. doi:10.4172/2167-0412.1000178
Copyright: © 2015 Ajayi AA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
 

Abstract

The soursop fruit and the entire soursop plant is associated with a lot of health benefits which includes the killing of cancer cells in cancer patients. The treatment of cancer with soursop has been reported to be accompanied with the risk of Parkinson’s disease while soursop juice is considered safe for consumption. The fruit had been associated with preharvest and postharvest deterioration caused by microorganisms and this reduces the total production of soursop fruit. The deterioration process is being accompanied with the production of cell wall degrading enzymes which has the advantage of being used for industrial purposes. One of the important uses of these enzymes is in the clarification of fruit juices. This review proposes the genetic modification of the genes coding for important microbial enzymes for the clarification of soursop juice for improved yield, taste, and colour.

Keywords

Share This Page

Additional Info

Loading
Loading Please wait..
 
Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

 
© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords