Activity of Softening Enzymes during Cherry Maturation
Authors:
- DIANE M. BARRElTDBDIANE M. BARRElT
- Carlos GonzalezCGCarlos Gonzalez
- 1 May 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (3) , 574-577
Abstract
Royal Anne and Bada cherries soften continuously throughout maturation and cold storage. However, major textural changes occurred during a 2‐wk period which coincided with sharp increases in weight, volume, soluble solids, polygalacturonase and pectin methyl esterase activity. No difference occurred between cultivars in the activities of softening‐associated enzymes at any sampling period. PME activity was detected during the first week of sampling, and PG and β‐gal activity were detected following the second and fifth week, respectively. The integrated action of PG, PME and β‐gal appear to be required for cherry softening.Keywords
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