ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Changes in pectic enzymes and cellulase activity during guava fruit ripening

Abu-Bakr A. Abu-Goukh , and Hind A. Bashir

Food Chemistry Volume 83, Issue 2 , November 2003, Pages 213-218

2003

บทคัดย่อ

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 guavafruittypes. PE activity increased in both guava types up to the climacteric peak ofrespiration(flesh firmness of 1.21 kg/cm2) and subsequently decreased. Activities of PG and cellulase increased progressively during the ripening of both guavafruittypes with a high correlation between the increase in the activity of the two enzymes and the loss offruitflesh firmness.