Open AccessPhysical and chemical properties, pectinases activity, and cell wall pectin of Acidulus, Momordica, Inodorus and Cantalupensis melons with different ripening degree at harvest
Author(s) -
Felipe Moura Pontes,
José Dárcio Abrantes Sarmento,
Naama Jéssica de Assis Melo,
Erika V. de Medeiros,
Patrícia Lígia Dantas de Morais,
Glauber Henrique de Sousa Nunes
Publication year - 2021
Publication title -
notulae botanicae horti agrobotanici cluj-napoca
Language(s) - English
Resource type - Journals
eISSN - 1842-4309
pISSN - 0255-965X
DOI - 10.15835/nbha49212062
Subject(s) - ripening , anthesis , pectinase , melon , pectin , chemistry , pectinesterase , horticulture , botany , food science , biology , biochemistry , cultivar , enzyme
The objective of the present study was to evaluate the physical and chemical changes, pectinases activity, and cell wall pectin in melon varieties Acidulus (access 16), Momordica (access 2), Inodorus (cv. ‘Iracema’) and Cantalupensis (cv. ‘Olympic’), in the relation of ripening degree at harvest. Melon fruits were planted and evaluated with different ripening degree at harvest, from 15 to 35 days after anthesis (DAA). The fruits, arranged in a completely randomized design, had been evaluated on the harvest days to physical and chemical characteristics. We evaluate pectin methylesterase, polygalacturonase, beta-galactosidase, and pectin contents (water-soluble, chelate soluble, and sodium carbonate soluble). The ideal harvest for each melon was, 35 days after anthesis for cv ‘Iracema’, 30 days after anthesis for cv. ‘Olympic’, 30 days after anthesis for access 16, and 20 days after anthesis for access 2. High pulp firmness of access 16 is associated with the high levels of sodium carbonate soluble pectin and low levels of polygalacturonase and beta-galactosidase activity. Momordica melon fruit cracking is related to the high levels of pectinases activity, as well as pectin degradation.