บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of temperature on softening and the activities of polygalacturonase and pectinesterase in durian fruit.

Imsabai, W., Ketsa, S. and Doorn, W. G. van

Postharvest Biology and Technology. Volume 26, Number 3, 2002. Pages 347-351.

2002

บทคัดย่อ

Effect of temperature on softening and the activities of polygalacturonase and pectinesterase in durian fruit.

Durian fruits (Durio zibethinus cv. Chanee) were ripened at 12, 27 and 34 deg C (85 plus or minus 5% RH). When kept at 27 deg C, the aril of durians softened rapidly, concomitant with a decrease in alkali-soluble pectin, a marked increase in water-soluble pectin and a large increase in polygalacturonase (EC 3.2.1.15) activity. Pectinesterase (EC 3.1.2.11) activity was high at harvest and changed little. Fruits stored at 34 deg C showed the same rate of softening as fruits kept at 27 deg C, whereas polygalacturonase activity (and the amount of water-soluble pectin) was considerably lower. Durians stored at 12 deg C showed virtually no softening and had low polygalacturonase and pectinesterase activities and small changes in water-soluble pectin. It is concluded that there is a positive correlation between softening and pectin degradation. No correlation was found between softening and pectinesterase activity, while softening was correlated with polygalacturonase activity.