Stabilization of pectinmethylesterase of tomato fruit caused by ethylene at different temperatures
Palabras clave:
ethylene concentration, pectinmethylesterase activity, enzyme stabilization, temperature effects, fruit ripeningResumen
The effects of ethylene concentration on pectinmethylesterase (PME) were studied. Commercial tomato PME was utilized in initial experiments. A solution of 1.0 mg/ml of PME in 10% NaCl was placed in a vacuum flask and gas mixtures of various concentrations of ethylene were passed over the enzyme solution.
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