Cellulase, Polygalacturonase and β-galactosidase Activity in Ripening Raspberry (Rubus caesius L.) fruit
نویسندگان
چکیده
Activities of the cell wall degrading enzymes cellulase, polygalacturonase, and β-galactosidase were determined on unripe, semi-ripe, and ripe raspberry (Rubus caesius L.) fruit. The enzyme activity, measured as μmoles of released product.g of fruit h indicated the presence of polygalacturonase, cellulose, and β-galactosidase in raspberry fruit. Enhanced fruit ripening was reflected by increased values for cellulase, polygalacturonase abd βgalactosidase activity. In raspberry cellulose, polygalacturonase, and βgalactosidase appear to be involved in fruit softening during unripe to the ripe stages.
منابع مشابه
Nutritional quality characteristics of pumpkin fruit as revealed by its biochemical analysis
Growing population, together with unpredictable climatic changes and dwindling fertile land, has forced to explore the alternate underutilized flora from the rich biome. There is a great opportunity for economic growth in agriculture system by introducing underutilized commodity in market place. Therefore, the present study was undertaken to elucidate the nutritional potential of an important u...
متن کاملControl of ethylene responses in avocado fruit with 1-methylcyclopropene
Mature avocado fruit (Persea americana Mill. cvs ‘Ettinger’, ‘Hass’, ‘Reed’ and ‘Fuerte’), harvested during the commercial harvesting season, were treated with various concentrations of 1-methylcyclopropene (1-MCP) for 24 h at 22°C and after ventilation, were exposed to 300 ml l ethylene for 24 h at 22°C. The fruit were then stored at 22°C in ethylene-free air for ripening assessment. Ethylene ...
متن کاملControl of ethylene responses in avocado fruit with 1-methycyclopropene
Mature avocado fruit (Persea americana Mill. cvs ‘Ettinger’, ‘Hass’, ‘Reed’ and ‘Fuerte’), harvested during the commercial harvesting season, were treated with various concentrations of 1-methylcyclopropene (1-MCP) for 24 h at 22°C and after ventilation, were exposed to 300 ml l ethylene for 24 h at 22°C. The fruit were then stored at 22°C in ethylene-free air for ripening assessment. Ethylene ...
متن کاملPostharvest Variation in Cellulase, Polygalacturonase, and Pectinmethylesterase in Avocado (Persea americana Mill, cv. Fuerte) Fruits in Relation to Respiration and Ethylene Production.
Cellulase, polygalacturonase (PG), pectinmethylesterase (PME), respiration, and ethylene production were determined in single "Fuerte" avocado fruits from the day of harvest through the start of fruit breakdown. PME declined from its maximum value at the time of picking to a low level early in the climacteric. PG activity was not detectable in the preclimacteric stage, increased during the clim...
متن کاملPrimary Cell Wall Metabolism during Fruit Ripening*
Fruit softening is an important part of the ripening process, and involves changes to cell turgor and primary cell wall structure. Most of the polysaccharide components of the cell wall are subjected to some degree of controlled degradation, resulting in a loosening and swelling of the wall structure, a weakening of cell wall strength, and reduced intercellular adhesion. Early ripening changes ...
متن کامل