Avocado Pectinmethylesterase Activity in Relation to Temperature, Ethylene, and Ripening1
Open Access
- 1 September 1980
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 105 (5) , 638-641
- https://doi.org/10.21273/jashs.105.5.638
Abstract
Investigation of optimum conditions for extraction, titrimetric assay and activity of avocado (Persea americana Mill cvs. Fuerte, Hass) pectinmethylesterase (PME) showed maximum extraction was obtained from lyophilized mesocarp using 0.4 m NaCl. Best assay conditions required a substrate of 0.5% pectin in 0.1 m NaCl. The enzyme was released from the tissue by salt but not by nonionic detergents. The Arrhenius plot between 3 and 32°C was a straight line which indicates no involvement with membrane lipid. Incubation with air or ethylene did not affect the enzyme. PME activity declined rapidly as ripening was initiated and reached a minimum shortly before the peak in respiration and ethylene production.Keywords
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