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Pectolytic enzyme activity involved in woolly breakdown of stored peaches
Year:
1980
Source of publication :
Phytochemistry
Authors :
Sonego, Lilian
;
.
Volume :
19
Co-Authors:
Ben-Arie, R., Division of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, Israel
Sonego, L., Division of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, Israel
Facilitators :
From page:
2553
To page:
2555
(
Total pages:
3
)
Abstract:
The development of woolly breakdown in peaches stored at 0° was accompanied by increased activity of pectinesterase (PE) and inhibition of polygalacturonase (PG) activity. With intermittent warming of the fruit, which delayed the development of woolly breakdown, PG activity increased to levels measured in normally ripened fruit. It is proposed that the development of woolly breakdown in cold-stored peaches derives from an imbalance of pectolytic activity, whereby low temperatures induce PE to cause the accumulation of de-esterified pectate (soluble in EDTA) and inhibit PG from degrading this substrate. © 1980.
Note:
Related Files :
chilling injury.
pectin-methylesterase
Polygalacturonase
Prunus persica
Rosaceae
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More details
DOI :
10.1016/S0031-9422(00)83917-5
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
27407
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:30
Scientific Publication
Pectolytic enzyme activity involved in woolly breakdown of stored peaches
19
Ben-Arie, R., Division of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, Israel
Sonego, L., Division of Fruit and Vegetable Storage, ARO, The Volcani Centre, P.O. Box 6, Bet Dagan, Israel
Pectolytic enzyme activity involved in woolly breakdown of stored peaches
The development of woolly breakdown in peaches stored at 0° was accompanied by increased activity of pectinesterase (PE) and inhibition of polygalacturonase (PG) activity. With intermittent warming of the fruit, which delayed the development of woolly breakdown, PG activity increased to levels measured in normally ripened fruit. It is proposed that the development of woolly breakdown in cold-stored peaches derives from an imbalance of pectolytic activity, whereby low temperatures induce PE to cause the accumulation of de-esterified pectate (soluble in EDTA) and inhibit PG from degrading this substrate. © 1980.
Scientific Publication
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