Premium
Papaya Polygalacturonase and its Role in Thermally Injured Ripening Fruit
Author(s) -
CHAN HARVEY T.,
TAM STEVEN Y.T.,
SEO STANLEY T.
Publication year - 1981
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.1365-2621.1981.tb14561.x
Subject(s) - ripeness , ripening , pectinase , chemistry , horticulture , softening , botany , food science , biology , enzyme , biochemistry , statistics , mathematics
The polygalacturonase (E.C. 3.2.1.15) (PGase) activity in papayas increased with fruit ripeness. PGase activity was highest in the placenta with the activity decreasing outwardly from the placenta to the exocarp. Extended hot water treatments (46°C for 65 and 90 min) caused delayed softening of the fruit tissue which was correlated to a decrease in PGase activity. The decrease in PGase activity after the heat treatments was more severe in the riper fruits (quarter and half ripe) than the less ripe fruits (colorbreak stage).