Changes in cell wall hydrolase polygalacturonase during ripening in mango fruit.
Chaimanee P.
Author Affiliation: Department of Chemistry, Faculty of Science, Silpakorn University, Nakorn Pathom 73000, Thailand.
: 804-810
Abstract : Fruits of cv. Nam Dok Mai were harvested at the green mature stage and allowed to ripen at ambient temperature (27-28°C) for 8 days. Polygalacturonase (PG) was extracted and purified in its 2 forms from the mesocarp tissue during ripening. The increase in exo- and endo-PG activities correlated well with increasing ripeness. Analysis of the enzymes indicated that at least 3 proteins of molecular weight 67?000, 34?000 and 32?000 were associated with PG activity.