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CHANGES IN CELL WALL HYDROLASE POLYGALACTURONASE DURING RIPENING IN MANGO FRUIT

Article number

321_101

Pages

804 – 810

Language

Abstract

Polygalacturonase (PG) from mesocarp tissue of mango fruit (Mangifera indica L. cv.
Nam Dok Mai) at different stages of ripening was extracted and purified.
The increase in both endo and exo polygalacturonase activities correlated well with the increase of ripeness.
Analysis of proteins extract from ripening fruit by electrophoresis indicated that at least three proteins at molecular weight 67,000, 34,000 and 32,000 were associated with polygalacturonase activity.

Publication

Frontier in Tropical Fruit Research

Authors

P. Chaimanee

Keywords

Full text

https://doi.org/10.17660/ActaHortic.1992.321.101

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