Abstract
Different varieties of bananas,viz., Basrai, Harichal, Lalkel (variety ofMusa cavendishii), and Rajeli, Safed Velchi (variety ofMusa paradisiaca) were studied for pectin-methyl-esterase (PME) activity at various stages of ripening. The highest activity was found at colour stage 4 (skin colour turning yellow). There was a continuous increase in PME activity of fraction III whereas fraction I and II reached a maximum after colour stage 4. PME activity of fraction I varied from 9 to 62 units × 102, fraction II 4 to 31 units × 102 and fraction III 5 to 49 units × 102 respectively. The activity was highest at colour stage 4 and then fell sharply in the advanced ripening stages.
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Patil, D.L., Magar, N.G. Correlation between banana fruits ripening, its texture and pectin-methyl esterase activity. Proc. Indian Acad. Sci. 81, 127–130 (1975). https://doi.org/10.1007/BF03050753
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DOI: https://doi.org/10.1007/BF03050753