Changes in Pectic Substances and Cell Wall Degrading Enzymes During Tomato Fruit Ripening
2005
Ali, M.B.(University of Khartoum, Shambat (Sudan). Faculty of Agriculture, Dept. of Horticulture) | Abu-Goukh, A.A.(University of Khartoum, Shambat (Sudan). Faculty of Agriculture, Dept. of Horticulture)
Changes in pectic substances and the activity of the cell wall degrading enzymes, such as pectinesterase (PE), polygalacturonase (PG) and cellulase, were investigated during the ripening of 'Strain-B' and 'UC-82' tomato fiuits. Respiration rate progressively increased in a climacteric pattern with peak of respiration at the table-ripe stage. Total and insoluble pectins progressively decreased with fiuit ripening, while the soluble pectins increased from the mature-green stage up to the canning-ripe stage. Fruits of 'UC-82' had higher total and insoluble pectins and more firm texture at harvest and during all stages of ripening than fiuits of 'Strain-B'. A positive correlation was obtained between total and insoluble pectins and fiuit flesh firmness. The protein content and PE activity in both cultivars followed the climacteric pattern of respiration and had increased up to the table-ripe stage and then decreased. PG and cellulase activity progr essively increased in a similar manner in both cultivars with a high correlation between increase in enzyme activity and stages of ripening
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