Open AccessCHEMICAL CHANGES OF THE PAPAYA PLANT DURING DEVELOPMENT, WITH SPECIAL REFERENCE TO ITS PROTEOLYTIC ACTIVITY
Author(s) -
Conrado F. Asenjo,
D. H. Cook,
Marleny Fernández,
Lautaro D. Álvarez
Publication year - 1943
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v27i1.12892
Subject(s) - proteolytic enzymes , plant growth , horticulture , biology , botany , chemistry , enzyme , biochemistry
1. All parts of the papaya plant, with the exception of the seed, showed varying degrees of proteolytic activity. 2. Milk clotting activity appeared first in the leaf and later, in the stem and root. 3. The largest amount of proteolytic activity was concentrated in the green fruit rind and, in decreasing quantities, in the leaf, fruit pulp, stem, and root. 4. In the leaf and, to a lesser extent, in the stem and root, a definite variation took place in proteolytic activity during the thirteen initial months of growth. Maximum activity was reached between the fourth and ninth months. 5. Data have been collected regarding the moisture, hydrogen ion concentration, and nitrogen content of the various parts of the papaya plant during its initial thirteen months of growth.