Temperature and Respiratory Enzymes of Apples

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Abstract
From the time they were picked until decay started, Oldenburg apples had a low respiration rate accompanied by low catalase activity, and gave small response to increased temp. Over-ripe Winesap apples respired at about the same rate but showed greater catalase activity. Catalase activity and iron were greater in the periphery of the fruit, while oxidase tended to be localized near the core. Oxidase activity reached a minimum about the time the fruit was picked.

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