Acid Phosphatase Development during Ripening of Avocado

Acid Phosphatase Development during Ripening of Avocado.

The activity and subcellular distribution of acid phosphatase were assayed during ethylene-induced ripening of whole fruit or thick slices of avocado (Persea americana Mill. var. Fuerte and Hass). The activity increased up to 30-fold during ripening in both the supernatant fraction and the Triton X-100 extract of the precipitate of a 30,000g centrifugation of tissue homogenates from whole fruit...

Avocado Fruit Development and Ripening Physiology

Effect of Wounding on 'Fuerte' Avocado Ripening

Wounded mature 'Fuerte' fruit (Persea americana Mill.) ripened faster than non-wounded fruit when stored at 14°C. Significant differences were not observed in respiration or ethylene production between wounded and nonwounded fruit when stored at 20° but the former softened faster and showed greater polygalacturonase activity. Wounded and non-wounded fruit ripened at similar rates when stored af...

Ripening-related polygalacturonase cDNA from avocado.

During the ripening of avocado (Persea americana) fruit, extensive cell wall degradation leads to a dramatic softening of the mesocarp tissue. Two enzymes have been suggested to play a critica1 role in this ripening-associated cell wall degradation in many fruits, including avocado, viz. cellulase (endo-~-1,4-glucanase) and endo-PG (Awad and Young, 1979; Fischer and Bennett, 1991). Although the...

An Evaluation of the Phytochemical Properties of SomePomegranate Cultivars during Fruit Development and Ripening

The pomegranate fruit is a good source of bioactive compounds. The present study has investigated the biochemical and sensory characteristics of the arils of four Iranian commercial pomegranate cultivars namely Malase Shirine Saveh (MSS), Malase Torshe Saveh (MTS), Alak Shirine Saveh (ASS) and Agha Mohammad Ali (AMA) for several developmental and ripening stages during 45–180 days after fruit s...