A Further Study of β-Galactosidase Activity in Apples Ripening in Store
- 1 August 1977
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Experimental Botany
- Vol. 28 (4), 943-948
- https://doi.org/10.1093/jxb/28.4.943
Abstract
Apples (Malus domestica Borkh.) were ripened in 2% O2 at 3·3 °C. The loss of galactose residues from the cortical cell walls was initiated after 27 d although an increase in the β-galactosidase activity of the tissue did not occur until after 50 d. β-Galactosidase activity associated with the cell wall was determined using discs of cortical tissue. A substantial level of activity was observed prior to picking and subsequently during ripening of the apples in air.This publication has 5 references indexed in Scilit:
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