Cambios en la actividad de α-Amilasa, pectinmetilesterasa y poligalacturonasa durante la maduración del maracuyá amarillo (passiflora edulis Var. flavicarpa degener)

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.