บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Changes in softening enzymes of durian fruit ripening.

Ketsa, S.; Daengkanit, T.;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 451-454 Ref: 15 ref.

1998

บทคัดย่อ

Changes in softening enzymes of durian fruit ripening.

Pulp firmness decreased rapidly while water-soluble pectin increased markedly during ripening of durian (cv. Monthong) fruits. Polygalacturonase (PG), pectin methylesterase (PME) [pectinesterase] and beta -galactosidase activities increased progressively during ripening but the increase in PG activity was more pronounced than that of PME and beta -galactosidase activities. Cellulase activity was initially high and increased slightly during ripening. It is suggested that the rapid loss of pulp firmness during ripening may be linked to the increase in PG, PME and beta -galactosidase activities.