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Distribution of degradative enzymatic activities in the mesocarp of two melon groups
Author(s) -
Chisari Marco,
Barbagallo Riccardo N.,
Spagna Giovanni,
Artés Francisco
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02234.x
Subject(s) - cucumis , polyphenol oxidase , pectinase , chemistry , melon , browning , pectin , softening , horticulture , titratable acid , pulp (tooth) , peroxidase , botany , food science , enzyme , biochemistry , biology , mathematics , medicine , statistics , pathology
Summary The differences in polyphenol oxidase, peroxidase, pectin methylesterase and polygalacturonase activities as well as the main physical and chemical attributes of nine different slice portions (from the inner to the outer end and from the blossom to the stem end) of two groups of melon ( Cucumis melo var. cantalupensis ‘Galia’ cv. and inodorus ‘Piel de sapo’ cv.) at commercial maturity were studied. Moving from the inner to the outer end of the pulp, physico‐chemical properties, such as pH, total soluble solids and phenolics increased whereas titratable acidity, firmness and Chroma decreased in both types, reflecting different degrees of maturity within the same fruit. As for physico‐chemical attributes, the enzymatic activities responsible for browning and softening phenomena showed an increasing trend moving from the inner to the outer end of mesocarp in both cv., except for polygalacturonase in cantalupensis type.