Abstract
Softening of avocado fruit during ripening is mediated primarily by autodigestion of the cell wall. Two enzymes, polygalacturonase [poly(1, 4 α-D-galacturonide) glycanohydrolase. E.C. 3. 2. 1. 15] and cellulase [endo-l, 4-ß-D-glucan 4-glucanohydrolase, E.C. 3. 2. 1. 4], are thought to be the principal enzymes involved in cell wall breakdown. In fact, increases in these enzyme activities are closely correlated with the softening of avocado fruit (Pesis et al., 1979; Awad and Young, 1979).
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© 1989 Springer-Verlag Berlin Heidelberg
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Christoffersen, R.E., Cass, L.G., McGarvey, D.J., Percival, F.W., Bozak, K.R. (1989). Characterization and Expression of a Ripening-Induced Cellulase Gene from Avocado. In: Osborne, D.J., Jackson, M.B. (eds) Cell Separation in Plants. NATO ASI Series, vol 35. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-74161-6_3
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DOI: https://doi.org/10.1007/978-3-642-74161-6_3
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