Changes in physicochemical properties and enzymes associated with ripening of snake tomato (Trichosanthes Cucumerina L.) fruit

Changes accompanied ripening of fruits as well as reduction in quality and/or nutritional qualities of fruits are caused by enzymes released during growth and development of the fruits. This study was intended at investigating physicochemical changes and enzymes associated with ripening of three var...

Full description

Saved in:
Bibliographic Details
Published in:Biocatalysis and agricultural biotechnology 2022-03, Vol.40, p.102313, Article 102313
Main Authors: Dabesor, P.A., Sanni, D.M., Kolawole, A.O., Enujiugha, V.N., Lawal, O.T., Edeh, A.T.
Format: Article
Language:English
Subjects:
Cellulase
Firmness
Pectin methylesterase
Polygalacturonase
Ripening
Snake tomato
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Changes accompanied ripening of fruits as well as reduction in quality and/or nutritional qualities of fruits are caused by enzymes released during growth and development of the fruits. This study was intended at investigating physicochemical changes and enzymes associated with ripening of three varieties of snake tomato fruit. Firmness, ascorbic acid, moisture, non-reducing sugar, total chlorophyll and colour parameter L* value were decreased as ripening progressed while total soluble solid, carotenoids, total sugar, reducing sugar, and colour parameter a* and b* values increased as the fruits ripened. Activities of polyphenol oxidase, pectin methylesterase and α-mannosidase were maxima at half ripe stage in coat and pulp while cellulase and polygalacturonase activities were maxima at fully ripe stage in light green, light green with white stripe and dark green with white stripe varieties. Steady increased activities of pectin methylesterase, polygalacturonase and cellulase during fruit ripening correlate with decrease in firmness of the three snake tomato varieties. This establishes the roles the enzymes play on the loss of firmness (softening) of three varieties of snake tomato fruits in the course of ripening. •The change in snake tomato's pigments correlated with the loss of firmness.•Activities of Pectin methylesterase & α-mannosidase were high at half-ripe stage.•Cellulase and polygalacturonase high activities were observed at fully-ripe stage.•Inhibition of these enzymes are crucial in regulating fruit firmness.
ISSN:1878-8181
1878-8181
DOI:10.1016/j.bcab.2022.102313