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The biochemical basis of accelerated softening in papaya following storage at low temperature.

Author(s) : ALI Z. M., LAZAN H., ISHAK S. N., SELAMAT M. K.

Type of article: Periodical article

Summary

Pawpaw fruits are susceptible to chilling injury in the temperature range 10-15 deg C. The significance of cell wall enzymes in accelerated softening of ripening chill-injured fruits was investigated. Fruit firmness, polyuronide solubilization and depolymerization and activity of cell wall degrading enzymes were determined in pawpaw (cv. Exotica) fruits kept at 10 deg C for 0, 5, 10, 15 or 20 days and then brought to ambient temperature (25 deg C) to ripen. Transferring fruits to ambient temperature following storage at 10 deg C resulted in modifications in colour and firmness. Action of polygalacturonase, pectine methylesterase, and beta-galactosidase is studied.

Details

  • Original title: The biochemical basis of accelerated softening in papaya following storage at low temperature.
  • Record ID : 1995-2964
  • Languages: English
  • Source: Acta Hortic. - n. 343
  • Publication date: 1993

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