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The Stonyhard peach fruit mutation has been used to study softening and textural changes during ripening. Without ethylene exposure, firmness of Stonyhard remains fairly constant at room temperature. When exposed to 1 or 100 ppm C 2 H 2  for 48 hours, fruits soften at a rate consistent with control fruit (`Cresthaven') to a similar firmness. However, 1 ppm—treated fruit attains a normal juicy texture, while 100 ppm—treated fruit attains a pasty texture. Control fruit softened to a normal juicy texture with either ethylene treatment. Cell wall endopolygalacturonase (endo-PG) was not detectable in Stonyhard fruit without C 2 H 2  exposure; it increased at a rate similar to control fruit when exposed to 1 ppm C 2 H 2 , and was double that of 1 ppm for fruit exposed to 100 ppm for up to 48 hours. Low levels of endo-PG were detected in control fruit not exposed to C 2 H 2 ; 1 ppm treatment led to a normal increase, which was comparable to that in Stonyhard. However, endo-PG in 100 ppm—treated fruit was very similar to that of 1 ppm for up to 24 hours, though high levels of endo-PG were observed at 48 hours. Attainment of the pasty texture in 100 ppm—treated Stonyhard fruit may have been related to release of large quantities of pectic polysaccharides as a result of the sudden increase in endo-PG activity. Work was supported by USDA grant 96-34150-2540 and the Oklahoma Agricultural Experiment Station.

Cell Wall Hydrolases in Association with Pasty Texture Development in Peach Fruit