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Activities of several membrane and cell-wall hydrolases, ethylene biosynthetic enzymes, and cell wall polyuronide degradation during low-temperature storage of intact and fresh-cut papaya (Carica papaya) fruit

Activities of several membrane and cell-wall hydrolases, ethylene biosynthetic enzymes, and cell wall polyuronide degradation during low-temperature storage of intact and fresh-cut papaya (Carica papaya) fruit

Postharvest Biology and Technology 28(2): 219-229

ISSN/ISBN: 0925-5214

DOI: 10.1016/s0925-5214(02)00177-1

Fresh-cut fruit tissue deteriorates more rapidly than its intact counterpart. A study was conducted to determine changes in firmness, cell-wall polyuronides, and the activities of cell-wall and membrane hydrolases and ethylene biosynthetic enzymes in intact and fresh-cut papaya fruit during storage at 5 degrees C. Processing of papaya fruit was performed under sanitized conditions at 5 degrees C, and fruit pieces were stored for 8 days at 5 degrees C.

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Accession: 003632876

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