A Study on the Activity of Selected Enzymes in the Ripenings of Banana and Guava

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Authors

  • S. Saroja
     Sri Avinashilingam Home Science College for Women (Autonomous), Coimbatore 641 043 ,IN
  • A. Pushpa
     Sri Avinashilingam Home Science College for Women (Autonomous), Coimbatore 641 043 ,IN
  • V. P. Shanthi
     Sri Avinashilingam Home Science College for Women (Autonomous), Coimbatore 641 043 ,IN

Abstract

Banana (Musa Paradisica) and Guava (Psidium guajava, L.) are tropical fruits cultivated prominently in the plain areas of the country. Fruit ripening clearly involves the induction of variety of enzymatically catalysed metabolic reactions. Ripening fruits soften because pectin and other cell wall carbohydrates are broken down enzymatically. Therefore this investigation was undertaken to find out the activities of selected enzymes namely amylase, invertase, pectin esterse, polygalacuronase, acid phosphatase and polyphenol oxidase in the ripening of Banana and guava.

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Published

1988-07-01

How to Cite

Saroja, S., Pushpa, A., & Shanthi, V. P. (1988). A Study on the Activity of Selected Enzymes in the Ripenings of Banana and Guava. The Indian Journal of Nutrition and Dietetics, 25(7), 207–211. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/13605

Issue

Volume 25, Issue 7, July 1988

Section

Original Articles

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