ISSN:
1745-4514
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Physico-chemical changes, organic acids content and activities of enzymes related to softening, glycolytic, gluconeogenic and organic acids metabolism were studied from 70 to 100 days after anthesis in ripening of berries of Gulabi grape. Uneven ripening was observed in 70 day old clusters. The disorder affected 22.76 and 32.38% of berries in bunches harvested at 90 and 100 days, respectively. Unripe berries had less dry matter, sugars, skin anthocyanins and more seed, fresh weight and acidity compared to ripe berries. Green berries had more malic and less tartaric acid, while brown berries had less malic acid and black berries contained more tartaric acid. Green berries contained more polygalacturonase, cellulase, hexokinase, glucose 6-phosphatase, phosphoenol pyruvate carboxylase, pyruvate decarboxylase and polyphenol oxidase activities than ripe fruit. Brown berries contained the highest phosphofractokinase, malate and glutamate dehydrogenase activities, and black berries had the highest activities of pectinesterase, fructose 1,6-bisphosphatase and malic enzyme. The role of dry matter, malic acid, pectinesterase and certain enzymes of gluconeogenic and organic acids metabolism in uneven ripening is discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4514.1994.tb00507.x
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