Avaliação da atividade das enzimas pectina metilesterase e β-Galactosidase em mamões cv. Golden armazenados sob diferentes concentrações de oxigênio

Abstract

RESUMO -Este trabalho foi realizado com o objetivo de avaliar o efeito de atmosferas controladas contendo diferentes concentrações de oxigênio sobre a atividade das enzimas β-galactosidase e pectina metilesterase, e sobre a cor da casca e a firmeza da polpa de mamões 'Golden'. Os frutos foram mantidos por 36 dias, nas seguintes atmosferas controladas: 1% de O 2 e 0,03% CO 2 com adsorvedor de etileno, 3% de O 2 e 0,03% de CO 2 com adsorvedor de etileno, 5% O 2 e 0,03% de CO 2 com adsorvedor de etileno e atmosfera ambiente sem adsorvedor de etileno. A UR e a temperatura foram mantidas entre 85-95% e a 13 o C, respectivamente. Os frutos estocados sob atmosfera de 1% de O 2 e 0,03% CO 2 apresentaram retardamento nas atividades das enzimas β-galactosidase e pectina metilesterase comparado com os frutos estocados nas outras atmosferas avaliadas. Os frutos armazenados sob atmosfera de 1% de O 2 e 0,03% O 2 também apresentaram atraso no desenvolvimento da cor da casca e amolecimento da polpa. Termos para indexação: Carica papaya, atmosfera controlada, β-galactosidase, pectinametilesterase, firmeza de polpa. ACTIVITY OF PECTIN METHYLESTERASE AND β-GALACTOSIDASE ENZYMES IN 'GOLDEN' PAPAYA STORED UNDER DIFFERENT OXYGEN CONCENTRATIONSABSTRACT -This study was carried out with the objective to evaluate the effect of controlled atmospheres containing different concentration of oxygen on the activity of β-galactosidase and pectinmethylesterase enzymes, on the skin color and pulp firmness in 'Golden' papaya. The fruits were kept for 36 days under the following controlled atmospheres: 1% of O 2 and 0.03% CO 2 with ethylene absorber, 3% of O 2 and 0.03% of CO 2 with ethylene absorber, 5% O 2 and 0.03% of CO 2 with ethylene absorber and environmental atmosphere without ethylene absorber. Relative humidity was set at the range 85-95% and temperature maintained at 13 o C. Fruit stored under atmospheres of 1% of O 2 and 0.03% CO 2 had a β-galactosidase and pectimethylesterase activities delayed compared with the fruits storage under the other atmospheres evaluated. There was also, a delay in the development of color and pulp softening in fruits stored under atmospheres of 1% of O 2 and 0.03% O 2 .

Sensory acceptance and qualitative analysis of fruits in papaya hybrids

“…On the other hand, PF showed high negative correlation (-0.65) with SS. This correlation cannot be easily explained, although it is already known that, in papaya, the loss of firmness due to advanced ripening stage is caused by the decomposition of cell walls via the activity of some hydrolytic enzymes such as cellulase and β-galactosidase (Gallon et al 2009, Pinto et al 2013. This, in turn, due to the decomposition of the cell walls, increases the sugar levels in the cell.…”

Comportamento Da Atividade Das Enzimas Polifenoloxidase (Ppo), Peroxidase (Po), Pectinametilesterase (Pme) Nos Ensaios Da Fermentação Do Cacau (Theobroma Cacao L)

“…O resultado quantitativo apresentado para esta enzima foi maior que o exposto por PINTO et al, (2013) que encontrou o valor máximo para (PME) no 30º dia de armazenamento para os mamões foi de (365,42 U/mL).…”

Mechanism of firmness loss in guava cv. Pedro Sato during ripening at room temperature

“…Some cell wall hydrolases increase their activity during ripening, and this increase is coincident with the softening of the fruit (Pinto et al, 2013).…”