INCREASE IN ESTERASE AS A FUNCTION OF APPLE FRUIT RIPENING MALUS PUMILA

P.W. Goodenough
The isolation, purification and structure of an esterase from Malus pumila fruit is described. Purified esterase has a relative molecular mass of 195 000 and is a tetrameric protein, with each sub-unit having a relative molecular mass of 50 000. The affinity of the enzyme for various naturally occurring esters is described and discussed in relation to the final composition of the aroma of Cox's Orange Pippin. During ripening the concentration of the enzyme rises and may be diagnostic of the climacteric in apple fruit. Application of this information by advisers and growers is described.
Goodenough, P.W. (1983). INCREASE IN ESTERASE AS A FUNCTION OF APPLE FRUIT RIPENING MALUS PUMILA. Acta Hortic. 138, 83-92
DOI: 10.17660/ActaHortic.1983.138.9
https://doi.org/10.17660/ActaHortic.1983.138.9

Acta Horticulturae