Enzymological changes in peach cv. Flordasun during storage

Abstract

Peaches were stored in polythene bags of varying perforation coefficient (PC) under refrigerated as well as room temperature conditions. The activities of polygalacturonase (PG) and polyphenoloxidase (PPO) were monitored during storage at specific intervals. PG activity increased up to 6 days under room temperature conditions whereas the fruit lost its acceptability after 12 days. Under refrigerated conditions, the activity increased up to 18 days and decreased thereafter till the end of storage. The PPO activity, on the other hand, decreased under room temperature conditions but increased under refrigerated conditions.