Changes in Pectic Substances During Ripening of Avocados1

Abstract

Changes in pectinesterase activity and in the 3 pectic fractions of avocados ( Persea americana Mill. cv. Lula) during ripening were investigated at 21.1° and 10°C storage. Decrease in pectinesterase activity just prior to softening was very rapid, and when softening occurred, this activity became minimal Tissue softening during storage was accompanied by a general increase in water-soluble pectin and a drop in ammonium oxalate- and sodium hydroxide-soluble pectins.