ISHS Acta Horticulturae 740: I International Symposium on Papaya
QUALITY RELATED CHANGES AND SOFTENING ENZYMES ACTIVITIES DURING RIPENING OF 'SEKAKI' PAPAYA |
| Authors: | M. Razali, Z.M. Ali, H. Lazan, R. Othman, R.A. Rahman |
| Keywords: | 'Sekaki' papaya, quality changes, softening enzymes, ripening |
| Abstract:
Different ripening stages of papaya (Carica papaya var. ‘Sekaki’) fruit were evaluated for quality and the activity of softening enzymes. The sample was evaluated when the skin was 5%, 25%, 50%, 75% and 100% yellow (or YR) stage. Quality changes in weight loss, tissue firmness, ascorbic acid, and the softening enzymes activities of α- and β-galactosidases, and pectin methylesterase (PME) were determined. During ripening at ambient temperature, tissue firmness decreased rapidly up to 50%YR and then at a more gradual rate until the end of ripening. Weight loss and ascorbic acid level increased slightly during fruit ripening. α-Galactosidase activity increased until 25%YR, whereas, β-galactosidase and PME activities increased linearly with softening until 50%YR. Tissue softening particularly at the initial stages of ripening was closely related to changes in α-, β-galactosidases and PME. The results suggested that these three enzymes may play an important role in softening process and contribute to ‘Sekaki’ papaya fruit quality. | |
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