Quality related changes and softening enzymes activities during ripening of 'Sekaki' papaya

M. Razali, Z. M. Ali, H. Lazan, Roohaida Othman, R. A. Rahman

Research output: Contribution to journalArticle

2 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)333-335
Number of pages3
JournalActa Horticulturae
Volume740
Publication statusPublished - 2007

Fingerprint

papayas
galactosidases
ripening
enzyme activity
pectinesterase
Carica papaya
firmness
weight loss
ascorbic acid
fruits
fruit quality
ambient temperature
enzymes
tissues
sampling

Keywords

  • 'Sekaki' papaya
  • Quality changes
  • Ripening
  • Softening enzymes

ASJC Scopus subject areas

  • Horticulture

Cite this

Quality related changes and softening enzymes activities during ripening of 'Sekaki' papaya. / Razali, M.; Ali, Z. M.; Lazan, H.; Othman, Roohaida; Rahman, R. A.

In: Acta Horticulturae, Vol. 740, 2007, p. 333-335.

Research output: Contribution to journalArticle

Razali, M. ; Ali, Z. M. ; Lazan, H. ; Othman, Roohaida ; Rahman, R. A. / Quality related changes and softening enzymes activities during ripening of 'Sekaki' papaya. In: Acta Horticulturae. 2007 ; Vol. 740. pp. 333-335.
@article{3a2d211899d44511936a9f8d1c150831,
title = "Quality related changes and softening enzymes activities during ripening of 'Sekaki' papaya",
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.",
keywords = "'Sekaki' papaya, Quality changes, Ripening, Softening enzymes",
author = "M. Razali and Ali, {Z. M.} and H. Lazan and Roohaida Othman and Rahman, {R. A.}",
year = "2007",
language = "English",
volume = "740",
pages = "333--335",
journal = "Acta Horticulturae",
issn = "0567-7572",
publisher = "International Society for Horticultural Science",

}

TY - JOUR

T1 - Quality related changes and softening enzymes activities during ripening of 'Sekaki' papaya

AU - Razali, M.

AU - Ali, Z. M.

AU - Lazan, H.

AU - Othman, Roohaida

AU - Rahman, R. A.

PY - 2007

Y1 - 2007

N2 - 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.

AB - 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.

KW - 'Sekaki' papaya

KW - Quality changes

KW - Ripening

KW - Softening enzymes

UR - http://www.scopus.com/inward/record.url?scp=70449102903&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=70449102903&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:70449102903

VL - 740

SP - 333

EP - 335

JO - Acta Horticulturae

JF - Acta Horticulturae

SN - 0567-7572

ER -