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Study on the activities of stage specific enzyme during the softening of Chinese gooseberry

, : Study on the activities of stage specific enzyme during the softening of Chinese gooseberry. Acta Botanica Sinica 37(3): 198-203

The activities of stage-specific enzymes (SSEs) and changes in some constituents during the softening of Actinidia deliciosa Qinmei fruits were studied. Results showed that there were 2 phases of softening. During the first phase, the fruit softened rapidly; this coincided with starch degradation and an increase in amylase activity. In this phase, therefore, amylase was the key SSE for softening.


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