beta-Galactosidase, polygalacturonase and pectinesterase in differential softening and cell wall modification during papaya fruit ripening

Lazan, Hamid; Selamat, Mohd. Kasim; Ali, Zuraidah

doi:10.1034/j.1399-3054.1995.950116.x

Cited by 32 publications

(36 citation statements)

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“…These results are supported by several studies (Brummell et al 2004;Manenoi and Paull 2007;SanudoBarajas et al 2009), which indicated that the softening of Carica papaya L. resulted from the modification of cell wall polysaccharides by enzymes such as polygalacturonase, β- (n03) galactosidase (β-gal), and pectin methylesterase. Other authors (Paull and Chen 1983;Lazan et al 1995) suggested that enzymes found in papayas during maturation included exo-and endo-polygalacturonase, pectin methylesterase, β-1-4-glucanase, galactosidase, and xylanase. Their activities were also highly correlated to the changes in polysaccharides concentrations in the cell wall (Paull et al 1999).…”

Section: Resultsmentioning

confidence: 99%

The role of hydrolases in the loss of firmness and of the changes in sugar content during the post-harvest maturation of Carica papaya L. var solo 8

et al. 2012

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Fruit ripening is associated with many hydrolase activities involved in the softening of the fruit during the maturation. This study investigates the relationship between the loss of firmness along with the changes of sugar content and the enzymatic activities in Carica papaya L.var solo 8 during post-harvest storage. Three maturation stages (green immature: the fruit is entirely green, green mature: the fruit shows 1/32 yellow skin and fully mature: the fruit shows 1/8 yellow skin) have been selected and stored at 15, 22 and 28°C. The reduction of fruit firmness, total sugar contents, refractive index (% Brix) and enzymatic activities were measured. Low enzymatic activities (0.035 μmol/min/mg) were recorded in fruit harvested at the green immature stage with no significant (p≥0.05) effect on the softening while fruit harvested at the green mature and fully mature stages showed enzymatic activities 7 times as high as those of the green immature stage. These high enzymatic activities were responsible for the loss of firmness of the fruit. Accordingly, papayas at the green mature and fully mature stages displayed higher maxima of sugar content (4.8 g/100 g at 28°C at day 12, and 10.2 g/100 g at 22°C at day 8, respectively) at higher temperatures. Meanwhile in green immature papayas, the maximum was only 4.3 g/100 g at 22°C and day 12 of storage. The results show that the loss of firmness of the papaya was highly related to the hydrolytic enzyme activities and the sweet taste to the presence of simple sugars such as galactose liberated from the polysaccharide complexes.

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Section: Resultsmentioning

confidence: 99%

The role of hydrolases in the loss of firmness and of the changes in sugar content during the post-harvest maturation of Carica papaya L. var solo 8

et al. 2012

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“…Em mamões da cv. Eksotika, a atividade da PME aumenta gradativamente durante o amadurecimento do fruto (Lazan et al, 1995).…”

Section: Resultsunclassified

“…A importância da PME no amaciamento dos frutos é ampliada, quando se considera que essa enzima pode contribuir direta ou indiretamente para a ação de outras, ao criar um ambiente iônico adequado ou, possivelmente, ao modificar a porosidade da parede celular, favorecendo, dessa forma, o acesso de outras enzimas aos seus substratos potenciais. Em mamões, a atividade da PME eleva-se com o amadurecimento, e esse aumento é acompanhado pela elevação da atividade da PG e redução na firmeza da polpa (Lourenço & Catutani, 1984;Lazan et al, 1995). Assim, a atividade da PME facilitaria a atuação da PG, que participa diretamente do processo de amadurecimento dos frutos (Bicalho et al, 2000).…”

Section: Resultsunclassified

Atividade da pectinametilesterase e sua relação com a perda de firmeza da polpa de mamão cv. Sunrise Solo e Tainung

Fontes¹,

Santos²,

Falqueto³

et al. 2008

Rev. Bras. Frutic.

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O objetivo deste trabalho foi avaliar a atividade da pectinametilesterase (PME) em mamão (Carica papaya L.), cv. Sunrise Solo e Tainung, e relacionar suas alterações com a perda de firmeza da polpa durante o amadurecimento. Os frutos foram coletados diariamente em uma lavoura comercial em Aracruz - ES, e armazenados sob temperatura ambiente (aproximadamente, 25ºC) até o período das análises. A perda da firmeza da polpa dos frutos das cultivares iniciou-se no 4º dia após a colheita (DAC); entretanto, a cv. Sunrise Solo apresentou uma redução mais acentuada em relação à cv. Tainung. A atividade da PME na cv. Sunrise Solo foi alta no 1º DAC e reduziu gradativamente até o 4º DAC, quando atingiu seu menor valor. No 5º DAC, a atividade aumentou, permanecendo praticamente inalterada até o 8º DAC. Na cv. Tainung, a atividade aumentou até o 3º DAC e decresceu no 4º DAC. No 5º DAC, sua atividade aumentou novamente, atingindo seu maior valor no 6º DAC. A partir daí, a atividade da enzima reduziu-se significativamente, mantendo o mesmo valor até o último dia de análise (8º DAC). O coeficiente de correlação obtido entre a atividade da PME e a firmeza da polpa dos frutos da cv. Sunrise Solo, após o 4º DAC, foi de R = - 0,84, indicando que, durante esse período, a firmeza da polpa dos frutos diminuiu à medida que a atividade da PME aumentou. Por outro lado, não houve correlação significativa entre essas duas características na cv. Tainung.

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“…It has been well established that texture changes in fruits are consequences of modifications by component polysaccharides that, in turn, give rise to disassembly of primary cell wall and middle lamella structures due to enzyme activity on carbohydrate polymers (Manrique and Lajolo 2004). Hence, the differences in decrease of firmness of papaya fruits in the different treatments could partly be explained by differences in rate of respiration that affect solubility and depolimerization of pectins during ripening (Lazan et al 1995).…”

Section: Treatmentsmentioning

confidence: 99%

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Azene¹,

Workneh

Woldetsadik³

2011

J Food Sci Technol

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This experiment was conducted to assess the effects of packaging materials and storage environments on shelf life of papaya fruit (Carica papaya L.). A factorial combination of five packaging materials and two storage environments using randomized complete block design with three replications were used. The papaya fruits were evaluated for weight loss, percentage marketability, firmness, total soluble solids, pH, titratable acidity, ascorbic acid, reducing sugar and total sugar content. The packaged and cooled fruits remained firmer than unpackaged and evaporatively cooled fruits. Higher chemical compositions were recorded in the control fruits stored under ambient conditions during the earlier times of storage. Packaging and cooling maintained the chemical quality of papaya fruits better than the control sample fruits towards the end of storage periods. The evaporatively cooled storage combined with packaging improved the shelf life of papaya fruits by more than two fold. The polyethylene bag packaging combined with evaporatively cooled storage maintained the superior quality of papaya fruit for a period of 21 days. This integrated agro-technology is recommended for postharvest loss reduction biotechnology in hot regions.

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beta-Galactosidase, polygalacturonase and pectinesterase in differential softening and cell wall modification during papaya fruit ripening

Cited by 32 publications

References 0 publications

The role of hydrolases in the loss of firmness and of the changes in sugar content during the post-harvest maturation of Carica papaya L. var solo 8

The role of hydrolases in the loss of firmness and of the changes in sugar content during the post-harvest maturation of Carica papaya L. var solo 8

Atividade da pectinametilesterase e sua relação com a perda de firmeza da polpa de mamão cv. Sunrise Solo e Tainung

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

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