Changes in Peroxidase and Chlorophyllase Activities during Ripening of Sapota (Achras sapota L.) Fruit
K. Bodhipadma, S. Noichinda, R. Suphapol and S. Wangkahat
Book of Abstract. APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Bangkok, Thailand. 76 page.
2005
บทคัดย่อ
Mature-green sapota fruits were harvested by hand and stored at ambient temperature (32-34°C). Generally, it is quite hard to distinguish green color, chlorophyll pigment, on the sapota fruit surface since the yellowish-brown defunct parenchyma was dominant. It was found that chlorophyll appeared in the pulp, 0.1-0.3 cm deep from peel. Total chlorophyll content of sapota fruit pulp was 217 mg/mgFW at day 1 after harvest and sharply decreased to 110 mg/mgFW after storage for 6 days, while chlorophyllase activity slightly decreased from 0.3 to 0.05 unit/min/mg protein during storage. Interestingly, peroxidase activity sharply increased from 1.5 to 28.6 unit/min/mg protein. This result indicated that peroxidase may play an important role in degradation of chlorophyll in sapota fruit. At ambient temperature, sapota lost their weight about 7% after storage for 8 days. The flesh firmness distinctly decreased from 25 to 0.78