Pectinesterase activity of some Iraqi dates at different stages of maturity

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Abstract
Changes in the pectinesterase (PE) activity in four Iraqi date varieties at different stages of maturity were followed. The enzyme activity was determined by titration of the carboxylic groups released by the hydrolysis of pectin. The results obtained show that there was an increase in PE activity in these varieties with ripening. The greatest increase occurred during the period when the fruit had passed the yellowish stage and turned soft. This increase in the enzyme activity was then followed by a general decrease as the fruit matured and ripened on the tree. The data also indicate that there was a qualitative difference in the behaviour of these varieties.

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