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Activities of several membrane and cell-wall hydrolases, ethylene biosynthetic enzymes, and cell wall polyuronide degradation during low-temperature storage of intact and fresh-cut papaya (Carica papaya) fruit.

Author(s) : KARAKURT Y., HUBER D. J.

Type of article: Article

Summary

Fresh-cut fruit tissue deteriorates more rapidly than its intact counterpart. A study was conducted to determine changes in firmness, cell-wall polyuronides, and the activities of cell-wall and membrane hydrolases and ethylene biosynthetic enzymes in intact and fresh-cut papaya fruit during storage at 5 °C. Processing of papaya fruit was performed at 5 °C, and fruit pieces were stored for 8 days at 5 °C. Levels of total and CDTA-soluble polyuronides in intact fruit did not change during storage, but water-soluble polyuronides increased significantly by day 8 (15%). In contrast, total polyuronide content of fresh-cut papaya decreased (9.5%), whereas levels of CDTA- and water-soluble polyuronides increased 45 and 30%, respectively. Firmness and mol mass of polyuronides decreased more rapidly in fresh-cut fruit than in intact fruit. The activities of polygalacturonase, alpha- and beta-galactosidases, lipoxygenase, phospholipase D, and ACC synthase) and ACC oxidase increased within 24 h in fresh-cut fruit, and remained significantly higher compared with levels in intact fruit throughout storage. Pectin methyl esterase, and phospholipase C activities showed no consistent differences between fresh-cut and intact fruit. The data suggest that a wound-induced increase in enzymes targeting cell walls and membranes contributes to the rapid deterioration of fresh-cut fruit. The significantly less pronounced changes observed for intact fruit stored under identical conditions indicate that the enhanced deterioration of fresh-cut fruit does not reflect low-temperature injury.

Details

  • Original title: Activities of several membrane and cell-wall hydrolases, ethylene biosynthetic enzymes, and cell wall polyuronide degradation during low-temperature storage of intact and fresh-cut papaya (Carica papaya) fruit.
  • Record ID : 2004-0201
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 28 - n. 2
  • Publication date: 2003/05

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