date:Jul 19, 2018
protein in the fruits.
The content of the allergen in both crops varied greatly within the varieties. Furthermore, the heat sensitivity of the proteins could be confirmed: when the fruits were exposed to intense heat during the drying process, their allergy potential was lower. The influence of cultivation conditions (conventional and ecological) on the allergy content was low.
Consequently, the proteins studied in the studies (Sola I 4.02 for tomatoes and Fra A 1 protein for strawberries) i