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Pawpaw fruit were harvested at the advent of the ripening process and were ripened at room temperature. Based on fruit fi rmness and respiration and ethylene production rates at harvest and during ripening, fruit were clas- sifi ed into one of four categories: preripening (no to very slight loss of fi rmness; preclimacteric), early ripening (some softening; increasing rates of ethylene and CO2 production), mid-ripening (soft; at or just past climacteric), and late ripening (very soft; postclimacteric). The activities of the cell-wall degrading enzymes polygalacturonase (PG), endo- (1→4)s-D-glucanase (EGase), and endo-s-1,4-mannanase (MAN) were low in the preripening and early ripening stages, increased dramatically by mid-ripening coincident with the respiratory and ethylene climacterics, and decreased at late ripening. However, pectin methylesterase (PME) activity per milligram protein was highest at the green stage when the fruit fi rmness was high and decreased as ripening progressed. Tissue prints indicated both EGase and MAN increased as ripening proceeded. The EGase activity was evident near the seeds and the surface of the fruit at preripening and eventually spread throughout, while MAN activity was evident near the fruit surface at preripening and was progressively expressed throughout the fl esh as fruit ripened. The greatest decline in fruit fi rmness occurred between pre- and early ripening, before the peak activities of PG, EGase, and MAN, although MAN exhibited the greatest relative increase of the three enzymes in this period. The data suggest that PME may act fi rst to demethylate polygalacturonate and may be followed by the action of the other enzymes resulting in cell wall disassembly and fruit softening in pawpaw.

Pawpaw [Asimina triloba (L.) Dunal] Fruit Ripening. II. Activity of Selected Cell-wall Degrading Enzymes