Enzyme activity during the ripening of the fruit of mango (Mangifera indica L.).
Balamurugan S., Manivasagaperumal R., Thiyagarajan G.
Author Affiliation: Botany Wing (DDE), Division of Plant Physiology, Annamalai University, Annamalainagar - 608 002, Tamil Nadu, India.
Plant Archives 11 : 63-65
Abstract : Fruit ripening is a complex process that involves drastic changes in various physiological and biochemical events. These events include chlorophyll breakdown, increased starch degradation and sugar synthesis, fruit softening and enzyme activity. In the present study Fructose 1,6-biphosphatase activity in three cultivars was maximum in completely yellow (eating ripe) stage and could not be detected in mature green stage and greenish yellow stages. Several fold increase in activity was observed from yellowish green stage to completely yellow (eating ripe) stage. The partially purified preparation of FBPase showed similar properties to those of the spinach leaves cytoplasmic FBPase. The enzyme was activated by citrate and inhibited by 5?-AMP, Zn2+, it is suggested that FBPase is a regulatory enzymes in mango.