Determination of pectinmethylesterase, polygalacturonase and pectic substances in some fruits and vegetables. Part I. Study into the pectolytic enzyme content of tomatoes
Pozsar Hajnal, K.; Polacsek Racz, M.
Acta Alimentaria Academiae Scientiarum Hungaricae 4(3): 271-289
Pectolytic enzyme activity was studied in fresh and frozen tomatoes. The polygalacturonase (PG) activity decreased during frozen storage, whereas the pectinmethylesterase (PME) activity remained almost unchanged. However, upon freezing and thawing repeatedly the activity of both enzymes declined. Both the PG and PME activity increased during ripening.