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Biochemical changes associated with the ripening of hot pepper fruit
Author(s) -
Gross Ken C.,
Watada Alley E.,
Kang Meung Su,
Kim Soon Dong,
Kim Kwang Soo,
Lee Sung Woo
Publication year - 1986
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1986.tb01227.x
Subject(s) - ripening , climacteric , pectinase , chemistry , ripeness , arabinose , pectin , pectate lyase , ethylene , polysaccharide , pepper , galactose , horticulture , uronic acid , food science , botany , biochemistry , biology , xylose , enzyme , fermentation , genetics , menopause , catalysis
Hot pepper ( Capsicum annuum L. cv. Chooraehong) fruit underwent a respiratory climacteric during ripening. However, the rate of ethylene production was low, reaching a maximum of approximately 0.7 μl kg −1 h −1 at the climacteric peak when the surface color was 30 to 40% red. Ripening was accompanied by a loss of galactose and arabinose residues from the cell wall. The content of uronic acid and cellulose in the wall changed only slightly during ripening. The average molecular weight of a cell wall hemicellulosic fraction shifted progressively toward a lower molecular weight during ripening. Total β‐galactosidase (EC 3.2.1.23) activity increased 50‐fold from the immature green to the red ripe stage. No polygalacturonase (EC 3.2.1.15) activity was detected at any stage of ripeness. Thus, the loss of galactose and arabinose residues from the cell wall, as well as the observed modification of hemicelluloses during ripening, seem to be unrelated to active polygalacturonase. Soluble polyuronide content remained relatively constant at approximately 60 μg (g fresh weight) −1 as fruit ripended.