SEPARATION OF ENZYME SOLUTION OF SOUR CHERRY (PRUNUS CERASUS L.) AND IDENTIFICATION OF β-GALACTOSIDASE

Different sour cherry cultivars (cv. ‘Érdi bőtermő’, ‘Kántorjánosi’ and ‘Pándy 279’) were harvested than stored for 30 days at 4-6°C, 89-90% RH. The absorbance pattern of juice was different between fresh and stored fruits, especially in case of cv. ‘Kántorjánosi’. No remarkable differences was found in cv. ‘Érdi bőtermő’ fresh and stored.
Slight difference was found in cv. ‘Pándy 279’ fresh and stored fruit, but its total absorbance was the highest among the investigated cultivars.
The pH changed between 3.33 and 3.89 as function of cultivar and/or storage.
No differences were found in total soluble solids content which varied between 13.56 and 13.62%. The activity of -galactosidase of cv. ‘Pándy 279’ was smaller than the one of cv. ‘Érdi bőtermő’ and cv. ‘Kántorjános’, but the activity of -galactosidase increased during storage in all cultivars, especially in ‘Érdi bőtermő’. After the SDS-PAGE of crude enzyme solution of fresh fruit the main polypeptide bands were found at 30 kDa and 43-67 kDa.
During storage the bands in the range 43-67 kDa became more intense.
The total peak area was higher in the stored samples.
IEF of ‘Kántorjánosi’ and ‘Pándy 279’ showed differences between cultivar and storage.
In neutral range of polypeptide bands increased on the effect of storage.
Polypeptide bands decreased in the range of 3- pI and new polypeptides can be seen in weekacid range of IEF in stored fruits.

V International Postharvest Symposium

E. Kovács, E. Németh-Szerdahelyi, S. Horváth

sour cherry, β-galactosidase, storage

https://doi.org/10.17660/ActaHortic.2005.682.89