Changes in chemical composition and the activities of hydrolytic enzymes during four different stages of maturity, viz. mature green (MG), color turning (CT), ripe (R), and overripe (OR), have been studied in guava fruits cv. Banarsi Surkha. Chlorophyll content decreased while carotenoid content increased during ripening. Starch content decreased with concomitant increase in alcohol-soluble sugars. Cellulose, hemicellulose, and lignin also decreased up to ripe stage, while pectin continued to decrease up to OR stage. PG (polygalacturonase) and cellulase exhibited progressive increase in activity throughout ripening, whereas pectin methyl esterase (PME) activity increased up to CT stage and decreased at R stage. The activities of alpha-amylase and beta-amylase decreased significantly with ripening. The most notable metabolic changes occurred between MG and CT stage, implying that for improved postharvest handling, guava fruits may be harvested at CT stage.
Changes in chemical composition and hydrolytic enzyme activities in guava fruits cv. Lucknow-49 have been reported at four different stages of maturity, viz., mature green (MG), color turning (CT), ripe (R) and over ripe (OR). Chlorophyll content decreased, while carotenoid content increased with advancement of ripening. Starch content decreased with concomitant increase in alcohol soluble sugars. The cell wall constituents viz., cellulose, hemicellulose, and lignin decreased up to R stage, while the pectin content decreased throughout up to OR stage. Among the cell wall hydrolyzing enzymes, polygalacturonase (PG) and ceUulase exhibited progressive increase in activity throughout ripening, while pectin methyl esterase (PME) activity increased up to CT stage and then decreased up to OR stage. The maximum increase in the activities of cell wall hydrolysing enzymes was observed between MG and CT stages. The activities of starch hydrolyzing enzymes, a-amylase and [~-amylase decreased significantly with advancement of ripening. These changes in the activities of hydrolyzing enz y m e s could be considered good indicators of ripening in guava.
Maximum production of extracellular α-amylase activity inHalobacterium halobium was at 40°C in a medium containing 25% (w/v) NaCl, 1% (w/v) soluble starch and 1% (w/v) peptone, in presence of 0.1MM ZnSO4 after 5 days in shaking cultures. The amylase had optimal activity at pH 6.5 in the presence of 1 to 3% (w/v) NaCl at 53°C.
nomic traits, and environmental adaptation (Metakovsky and Branlard, 1998). Acid-PAGE analysis of gliadins from 159 Indian wheat (Triticum Because of their importance, the genetic polymoraestivum L.) cultivars developed during the last five decades was accomplished to identify gliadin band patterns as well as the extent phism of gliadins has been used to evaluate genetic diof genetic diversity. Extensive polymorphism [genetic diversity index versity within several germplasms in Australia (Metakov-(H ) ϭ 0.875] in gliadin pattern was observed in the cultivars studied. sky et al., 1990), Yugoslavia (Metakovsky et al., 1991), Italy A total of 147 band patterns were identified, of which 45 different (Metakovsky et al., 1994), France (Metakovsky and Branmobility bands were in the region of gliadins, 42 in the region of lard, 1998), Spain (Metakovsky et al., 2000) and Japan ␥ gliadins, 30 in the region of , and 29 in the region of ␣ gliadins.
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