University of Khartoum

Changes in pectic enzymes and cellulase activity during guava fruit ripening

Changes in pectic enzymes and cellulase activity during guava fruit ripening

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Title: Changes in pectic enzymes and cellulase activity during guava fruit ripening
Author: Abu-Goukh, A.A; Labavitch, J.M.
Abstract: Changes in activities of the cell wall degrading enzymes, pectinesterase (PE), polygalacturonase (PG) and cellulase, were studied during the ripening of white- and pink-fleshed guava fruit types. PE activity increased in both guava types up to the climacteric peak of respiration (flesh firmness of 1.21 kg/cm2) and subsequently decreased. Activities of PG and cellulase increased progressively during the ripening of both guava fruit types with a high correlation between the increase in the activity of the two enzymes and the loss of fruit flesh firmness.
URI: http://khartoumspace.uofk.edu/handle/123456789/18785
Date: 2016-02-04


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