Role of cellulase enzyme in fruit softening during muskmelon fruit ripening

摘要

Changes in cellulose content and activity of cellulase enzyme were evaluated during fruit ripening in three Galia F_1 muskmelon cultivars. Respiration rate progressively increased in a climacteric pattern. Fruit flesh firmness steadily declined and rind color increased during ripening. Cellulose content progressively decreased with fruit ripening, and a positive correlation coefficient was obtained between cellulose content and fruit flesh firmness. Total protein increased up to the climacteric peak of respiration and decreased afterwards. Cellulase activity steadily increased during fruit ripening, with high correlation between the increase in enzyme activity and fruit softening in the three muskmelon cultivars. This may indicate an important role of cellulase enzyme in fruit softening during muskmelon fruit ripening.