Enzymological changes in peach cv. Flordasun during storage

Peach was stored in polythene bags of varying perforation coefficient (P_C) under refrigerated as well as room temperature conditions. The activities of polygalacturonase (PG) and polyphenoloxidase (PPO) were monitored during storage at specific intervals. PG activity increased upto 6 days under room temperature conditions where the fruit lost its acceptability after 12 days. Under refrigerated conditions the activity increased upto 18 days and decreased thereafter till the end of storage. The PPO activity, on the other hand, decreased under room temperature conditions but increased under refrigerated conditions. The substrates of both the enzymes, pectin and polyphenol decreased during storage.