Changes in enzymatic activity of α-Amylase, pectinmethylesterase and polygalacturonase during ripening in yellow passion fruit (Passiflora edulis VAR. Flavicarpa degener)

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Abstract

Passion fruit (Passiflora edulis var. Flavicarpa Degener) is a tropical fruit well known for its distinctive flavor. The responsible components for this flavor are developed during ripening as a result of the increase in metabolic activity. In this work, CO2 production and color development were evaluated as markers of ripening. Also the activities of α-amylase, polygalacturonase (PG) and pectinmethylesterase (PME) were determinated, in relation to the presence of different responsible components (like soluble solids, sugar, organic acids and pH) for the flavor of this fruit. The results show that fruit ripening continued after separation from the plant at week 8 after anthesis (AA). The activity of α-amylase and PG increased during week 9 AA and that of PG increased again after fruit development. That of PME also had two maxima, at weeks 8 and 11 AA. The results show that the increase in the activity of the enzymes is asociated with the ripening of the fruit indicated by the increase in CO2 production and color rise, and generate an increase on sugars and organic acids, some of which could be responsible for the characteristic flavor of passion fruit. © 2007 Asociación Interciencia.
Original languageAmerican English
JournalInterciencia
StatePublished - 1 Oct 2006

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Polygalacturonase
Amylases
fruits
Fruits
Flavors
Organic acids
sugars
Color
color
acids
pectinesterase
Sugars
markers
enzymes
Enzymes

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@article{663ae04ec80f4d68b6c0d3a94ddf03a1,
title = "Changes in enzymatic activity of α-Amylase, pectinmethylesterase and polygalacturonase during ripening in yellow passion fruit (Passiflora edulis VAR. Flavicarpa degener)",
abstract = "Passion fruit (Passiflora edulis var. Flavicarpa Degener) is a tropical fruit well known for its distinctive flavor. The responsible components for this flavor are developed during ripening as a result of the increase in metabolic activity. In this work, CO2 production and color development were evaluated as markers of ripening. Also the activities of α-amylase, polygalacturonase (PG) and pectinmethylesterase (PME) were determinated, in relation to the presence of different responsible components (like soluble solids, sugar, organic acids and pH) for the flavor of this fruit. The results show that fruit ripening continued after separation from the plant at week 8 after anthesis (AA). The activity of α-amylase and PG increased during week 9 AA and that of PG increased again after fruit development. That of PME also had two maxima, at weeks 8 and 11 AA. The results show that the increase in the activity of the enzymes is asociated with the ripening of the fruit indicated by the increase in CO2 production and color rise, and generate an increase on sugars and organic acids, some of which could be responsible for the characteristic flavor of passion fruit. {\circledC} 2007 Asociaci{\'o}n Interciencia.",
author = "Aguirre, {Orqu{\'i}dea Men{\'e}ndez} and Lozano, {Silvia Evangelista} and Ocampo, {Martha Arenas} and Torres, {Kalina Berm{\'u}dez} and Mart{\'i}nez, {Alma Del Villar} and Aparicio, {Antonio Jim{\'e}nez}",
year = "2006",
month = "10",
day = "1",
language = "American English",
journal = "Interciencia",
issn = "0378-1844",
publisher = "Interciencia Association",

}

TY - JOUR

T1 - Changes in enzymatic activity of α-Amylase, pectinmethylesterase and polygalacturonase during ripening in yellow passion fruit (Passiflora edulis VAR. Flavicarpa degener)

AU - Aguirre, Orquídea Menéndez

AU - Lozano, Silvia Evangelista

AU - Ocampo, Martha Arenas

AU - Torres, Kalina Bermúdez

AU - Martínez, Alma Del Villar

AU - Aparicio, Antonio Jiménez

PY - 2006/10/1

Y1 - 2006/10/1

N2 - Passion fruit (Passiflora edulis var. Flavicarpa Degener) is a tropical fruit well known for its distinctive flavor. The responsible components for this flavor are developed during ripening as a result of the increase in metabolic activity. In this work, CO2 production and color development were evaluated as markers of ripening. Also the activities of α-amylase, polygalacturonase (PG) and pectinmethylesterase (PME) were determinated, in relation to the presence of different responsible components (like soluble solids, sugar, organic acids and pH) for the flavor of this fruit. The results show that fruit ripening continued after separation from the plant at week 8 after anthesis (AA). The activity of α-amylase and PG increased during week 9 AA and that of PG increased again after fruit development. That of PME also had two maxima, at weeks 8 and 11 AA. The results show that the increase in the activity of the enzymes is asociated with the ripening of the fruit indicated by the increase in CO2 production and color rise, and generate an increase on sugars and organic acids, some of which could be responsible for the characteristic flavor of passion fruit. © 2007 Asociación Interciencia.

AB - Passion fruit (Passiflora edulis var. Flavicarpa Degener) is a tropical fruit well known for its distinctive flavor. The responsible components for this flavor are developed during ripening as a result of the increase in metabolic activity. In this work, CO2 production and color development were evaluated as markers of ripening. Also the activities of α-amylase, polygalacturonase (PG) and pectinmethylesterase (PME) were determinated, in relation to the presence of different responsible components (like soluble solids, sugar, organic acids and pH) for the flavor of this fruit. The results show that fruit ripening continued after separation from the plant at week 8 after anthesis (AA). The activity of α-amylase and PG increased during week 9 AA and that of PG increased again after fruit development. That of PME also had two maxima, at weeks 8 and 11 AA. The results show that the increase in the activity of the enzymes is asociated with the ripening of the fruit indicated by the increase in CO2 production and color rise, and generate an increase on sugars and organic acids, some of which could be responsible for the characteristic flavor of passion fruit. © 2007 Asociación Interciencia.

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