Articles
THE BIOCHEMICAL BASIS OF ACCELERATED SOFTENING IN PAPAYA FOLLOWING STORAGE AT LOW TEMPERATURE
Article number
343_53
Pages
230 – 232
Language
Abstract
Papaya fruit softened very slowly when stored at 10C for three weeks.
The gradual firmness loss was associated with a discernible, albeit very limited, increase in activity of polygalacturonase (PG), pectinmethylesterase (PME) and B-galactosidase as well as with limited solubilization and depolymerization of cell wall pectin.
The fruits exhibited accelerated firmness loss when returned to ripening (25C) temperature following storage at 10C for 5, 10 and 15 days.
The accelerated increase in the activity of the cell wall hydrolases as well as in the solubilization and depolymerization of the wall pectin.
There appears to be a possibility for PG, PME and B-galactosidase to collectively play significant roles in the development of the chilling injury symptom of increased-susceptibility-to-disease commonly observed in papayas upon returning chill-stored fruits to warmer environments.
The gradual firmness loss was associated with a discernible, albeit very limited, increase in activity of polygalacturonase (PG), pectinmethylesterase (PME) and B-galactosidase as well as with limited solubilization and depolymerization of cell wall pectin.
The fruits exhibited accelerated firmness loss when returned to ripening (25C) temperature following storage at 10C for 5, 10 and 15 days.
The accelerated increase in the activity of the cell wall hydrolases as well as in the solubilization and depolymerization of the wall pectin.
There appears to be a possibility for PG, PME and B-galactosidase to collectively play significant roles in the development of the chilling injury symptom of increased-susceptibility-to-disease commonly observed in papayas upon returning chill-stored fruits to warmer environments.
Publication
Authors
Z.M. Ali, H. Lazan, S.N. Ishak, M.K. Selamat
Keywords
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