תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםAmylase activity in detached avocado fruit (Persea americana Mill. cv. Fuerte) was directly correlated with ripening processes such as the climacteric rise in respiration, ethylene evolution, and softening. The term amylase designates the total amylolytic activity of avocado fruit but its exact nature was not studied. Amylase activity was higher in young than in mature fruits. After harvest, amylase activity started to rise with the onset of the respiratory climacteric. Parallel to the increase in amylase, a decrease in the starch content of the fruit pulp was observed. The disappearance of starch during softening was also demonstrated by electron microscopy. The possible role of starch as substrate and that of amylolytic activity as energy supplier, for metabolic processes in the fruit, is discussed.
Amylase activity in detached avocado fruit (Persea americana Mill. cv. Fuerte) was directly correlated with ripening processes such as the climacteric rise in respiration, ethylene evolution, and softening. The term amylase designates the total amylolytic activity of avocado fruit but its exact nature was not studied. Amylase activity was higher in young than in mature fruits. After harvest, amylase activity started to rise with the onset of the respiratory climacteric. Parallel to the increase in amylase, a decrease in the starch content of the fruit pulp was observed. The disappearance of starch during softening was also demonstrated by electron microscopy. The possible role of starch as substrate and that of amylolytic activity as energy supplier, for metabolic processes in the fruit, is discussed.
