Changes of α-L-Arabinofuranosidase Activity and Relevant Factors of Ethylene Biosynthesis during Peach Ripening and Softening

Abstract

Abstract: A peach cultivar“ yuhuasanhao” was used to investigate by GC the changes of the ethylene production, ACC (1-aminocyclo propane-1-carboxyli acid) content and the activity of ACC oxidase in five different maturity stages. At the same time the changes of α-L-Arabinofuranosidase activity were analyzed. Their effect on peach softening was discussed. It was found that the time peak of ethylene was similar to that of ACC content and ACC oxidase. The activity of α-L-Arabinofuranosidase changed gently at initial stage and after that it experienced an increasing stage. In this paper, the result preliminary showed that the affecting mechanism of α-L-Arabinofuranosidase and ethylene on peach ripening and softening.

Key words: , peach； softening； ethylene； oxidase； ACC(1-aminocyclo propane-1-1carboxylic acid)； &alpha, -L-Arabinofuranosidase；

JIN Chang-hai1,KAN Juan,SUO Biao,WANG Zhi-jun,LU Zhao-xin,YU Zhi-fang. Changes of α-L-Arabinofuranosidase Activity and Relevant Factors of Ethylene Biosynthesis during Peach Ripening and Softening[J]. FOOD SCIENCE, 2006, 27(1): 61-64 https://doi.org/

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Changes of α-L-Arabinofuranosidase Activity and Relevant Factors of Ethylene Biosynthesis during Peach Ripening and Softening

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