Articles
CHLOROPHYLLASE BEHAVIOUR ON GRANNY SMITH APPLES
Article number
368_5
Pages
59 – 68
Language
Abstract
Granny Smith apples, harvested mature, were stored in refrigerated conditions (RC) at 0–1°C, 90 – 95 % RH or in ambient conditions (AC) at 7–18°C, 80–90 % RH. Changes in fruit weight, soluble solids, pH, firmness, chlorophyll a,b and chlorophyllide a,b were followed during storage.
Chlorophyllase enzyme was extracted from the exocarp and measured as nmoles chlorophyllide a,b/g fresh matter (FM). On unripe apples, the enzyme was inactive.
While apples ripen on the tree, chlorophyllase becomes more active.
During 133 days of storage at RC, enzyme activity remains high while at AC, it is very low.
Chlorophyllase enzyme was extracted from the exocarp and measured as nmoles chlorophyllide a,b/g fresh matter (FM). On unripe apples, the enzyme was inactive.
While apples ripen on the tree, chlorophyllase becomes more active.
During 133 days of storage at RC, enzyme activity remains high while at AC, it is very low.
Authors
M. Ihl, C. Etcheberrigaray, V. Bifani
Keywords
chlorophyll, chlorophyllide, malus pumula, ripening, postharvest
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