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Abstract
Pectinesterase (PE) activity was determined in avocado fruit (Persea americana Mill) at various times during controlled atmosphere storage (CA) and subsequent softening. A reduction in the initial softening time as related to storage temperature or ethylene accumulation in the CA unit was associated with a decrease in the PE activity of firm fruit at time of removal from storage. It is suggested that PE activity in fruit could be used to monitor a change in softening time during CA storage.
Abstract
Changes in pectinesterase activity and in the 3 pectic fractions of avocados (Persea americana Mill. cv. Lula) during ripening were investigated at 21.1° and 10°C storage. Decrease in pectinesterase activity just prior to softening was very rapid, and when softening occurred, this activity became minimal Tissue softening during storage was accompanied by a general increase in water-soluble pectin and a drop in ammonium oxalate- and sodium hydroxide-soluble pectins.