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Cellulase activity and fruit softening in avocado
E Pesis1, Y Fuchs, G Zauberman
1Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, Israel.
Plant Physiology
|March 1, 1978
Summary
Cellulase activity increases during avocado fruit ripening, correlating with respiration and softening. Ethylene treatment enhances this activity, particularly in mature fruits.
Area of Science:
- Plant biochemistry
- Fruit ripening physiology
Background:
- Avocado fruit ripening involves complex biochemical changes.
- Cellulase plays a role in fruit softening.
Purpose of the Study:
- To investigate cellulase activity during avocado fruit ripening.
- To determine the relationship between cellulase and ripening indicators.
Main Methods:
- Measuring cellulase activity in avocado pericarp.
- Correlating activity with respiration, ethylene production, and fruit firmness.
- Investigating ethylene's effect on cellulase activity.
- Analyzing enzyme properties (heat lability, endocellulase nature).
Main Results:
- Cellulase activity directly correlated with ripening, respiration, ethylene production, and softening.
- Ethylene treatment induced cellulase activity, with faster/greater response in mature fruits.
- Low cellulase activity in hard, post-harvest fruits.
- Activity gradient observed: highest distally, lowest proximally.
- Enzyme is heat-labile and primarily endocellulase.
Conclusions:
- Cellulase is a key enzyme in avocado fruit ripening and softening.
- Ethylene is a significant regulator of cellulase activity during ripening.
- Understanding cellulase localization and properties aids in managing fruit quality.