1-MCP EFFECTS ON CELL WALL DEGRADING ENZYMES AND DEGREE OF METHYLESTERIFICATION IN CARICA PAPAYA 'SUNRISE' FRUIT
Sunrise papaya fruit harvested at two stages of maturity (colour break; <10 and 25% yellow peel colour) were treated with 100 nl L-1 1-methylcyclopropene (1-MCP) then ripened at 25°C. Enzyme activities of polygalacturonase (PG), pectin methyl esterase (PME), and β-galactosidase (β-Gal) were determined and the degree of methylesterification (DME) was measured by Fourier Transform Infrared Spectroscopy (FT-IR). The 1-MCP relatively reduced PG, β-Gal, and PME activities of the fruits cell wall in both ripening stages. The DME of papaya fruit generally decreased corresponding to storing period in the control fruit. However, the DME of the colour break fruit was apparently seen in the water soluble pectin (WSP) and higher than those in the EDTA- and Na2CO3-soluble polysaccharide fractions. The 1-MCP treatment significantly abolished WSP in treated <10 and 25% yellow peel colour during ripening and also reduced DME in EDTA-soluble pectin fraction at two stages of maturity only when over-ripe.
Krongyut, W., Srilaong, V., Kanlayanarat, S., Gemma , H. and Sugaya, S. (2015). 1-MCP EFFECTS ON CELL WALL DEGRADING ENZYMES AND DEGREE OF METHYLESTERIFICATION IN CARICA PAPAYA 'SUNRISE' FRUIT. Acta Hortic. 1088, 161-166
papaya cell wall, polygalacturonase, pectin methylesterase, β-galactosidase