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The polygalacturo:rase (E.C. 3.2.1.15) @'Case) activity in papayas increased with fru: t ripeness. PGase activity was highest in the placenta with the aclivity decreasing outwardly from the placenta to the exocarp. Exte:tded hot water treatments (46°C for 65 and 90 mm) caused delay:d softening of the fruit tissue which was correlated to a decrease in PGase activity. The decrease in PGase activity after the heat treatments was more severe in the riper fruits (quarter and half ripe) than the less ripe fruits (colorbreak stage).

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