Premium
CELLULASE ACTIVITY IN PEACHES DURING RIPENING
Author(s) -
HINTON D. M.,
PRESSEY R.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17979.x
Subject(s) - ripening , cellulase , postharvest , softening , chemistry , food science , horticulture , enzyme assay , enzyme , botany , biology , biochemistry , statistics , mathematics
Cellulase activity and fruit firmness were studied during ripening of freestone peaches. There was very little cellulase activity in mature green peaches, but it increased during tree and postharvest ripening. The greatest increase in the enzyme activity occurred before the fruit began to soften. The data suggest that cellulase working in conjunction with other hydrolytic enzymes could play a vital role in the softening of peaches during ripening.