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ACTIVITIES OF β‐GALACTOSIDASE AND α‐L‐ARABINOFURANOSIDASE, ETHYLENE BIOSYNTHETIC ENZYMES DURING PEACH RIPENING AND SOFTENING
Author(s) -
JIN CHANGHAI,
KAN JUAN,
WANG ZHIJUN,
LU ZHAOXIN,
YU ZHIFANG
Publication year - 2006
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2006.00085.x
Subject(s) - ripening , ethylene , softening , pectinase , chemistry , enzyme , climacteric , horticulture , biochemistry , food science , biology , catalysis , materials science , composite material , menopause , genetics
A study was conducted to determine changes in firmness, ethylene and ethylene biosynthetic enzymes, and the activities of β‐galactosidase (β‐GAL) and α‐L‐arabinofuranosidase (α‐AF) during peach ripening and softening. The activities of 1‐aminocyclopropane‐1‐carboxylic acid (ACC) synthase, ACC oxidase and polygalacturonase increased in parallel with ethylene production and declined in firmness during peach ripening, and they appeared at maximum simultaneously at maturity IV. β‐GAL activity was high in unripe peach fruit and it experienced an overall decline during peach ripening. While α‐AF activity changed placidly at the initial stage (maturity I–III), after that it experienced a rapid increasing stage. The preliminary result indicated that β‐GAL and α‐AF, as well as ethylene biosynthetic enzymes, may be involved in the ripening and softening of peach fruit.