Enzyme activity and biochemical changes of three date palm cultivars with different softening pattern during ripening

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• 作者：Somayeh Rastegar^a ; ^{srastegar2008@gmail.com} ; Majid Rahemi^a ; Amin Baghizadeh^b ; Mahdiyeh Gholami^a
• 关键词：Phoenix dactilyfera ; Invertase ; Ripening ; Sugar ; Cell wall-modifying enzymes
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：1 October, 2012
• 卷：134
• 期：3
• 页码：1279-1286
• 文件大小：710 K

摘要

The physicochemical composition changes during palm ripening were studied. The activities of invertase and cell wall-modifying enzymes, namely pectin methylesterase (PME), 尾-galactosidase (尾-Gal), endo-1,4-尾-d-glucanase (EGase), and cellulase were monitored during growth and ripening of Shahani, Piarom and Deiry cultivars with different textures. Also, we estimated the concentrations of six organic acids by HPLC. Reducing sugars, most of organic acid, pH and TSS increased up to the full-ripe stage of all date types. On the contrary, moisture, macro and microelements and proteins decreased during the same period. Despite a considerable rise in invertase activity (200 units) during ripening of Shahani, no significant trend could be discerned in Deiry cultivar (8 units) at different stages. Our results also showed that cell wall enzymes were increased in activity during ripening and these increases were coincident with fruit softening. Furthermore, our results showed that the composition and the variation of the chemical compositions mainly depended on the cultivar and maturity stage.