ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Changes in cell-wall-degrading enzyme activities in stored olives in relation to respiration and ethylene production.

Fernandez-Bolanos, J.; Heredia, A.; Vioque, B.; Castellano, J. M.; Guillen, R.;

Zeitschrift fur Lebensmittel-Untersuchung und -Forschung Year: 1997 Vol: 204 Issue: 4 Pages: 293-299 Ref: 15 ref.

1997

บทคัดย่อ

Olive (cv. Hojiblanca) fruits, growing in an orchard in Spain, were harvested at 4 stages (mature green, changing colour, purple or black). The activities of enzymes ( alpha -D-galactosidase, beta -D-galactosidase, alpha -L-arabinofuranosidase, alpha -D-mannosidase, beta -D-N-acetylglucosaminidase, cellulase and polygalacturonase) associated with the cell wall of fruits during storage at 20 deg C were assayed in order to establish the behaviour of the enzymes as a function of ripening stage and in relation to the production of ethylene. The effect of exogenous ethylene (100 mg/litre for 24 h) was also evaluated. Gaseous emissions of CO2 and ethylene during storage were monitored. The high initial CO2 production by green fruits coincided almost exactly with the climacteric maxima when fruits were on the tree. The respiration rate of green fruits rapidly decreased with storage, then CO2 production rate increased as fruits matured. Ethylene did not stimulate the activity or synthesis of enzymes in

green fruits, but did stimulate activity and synthesis in black fruits. During the first day of storage of black fruits, enzyme activities decreased before increasing as storage period increased. Small variations in the conditions of aerobiosis during postharvest ripening had notable effects on the normal metabolism of fruits.