Changes in pectinesterase, polygalacturonase and cellulase activity during mango fruit ripening

Changes in the activities of the cell wall degrading enzymes pectinesterase (PE), polygalacturonase (PG) and cellulase were studied during the ripening of fruit from ‘Kitch- ner’, ‘Dr Knight’ and ‘Abu-Samaka’ mango cultivars. PE activity decreased continuously during ripening of ‘Kitchner’ and ‘Dr Knight’, while that of ‘Abu-Samaka’ increased up to firmness 88 N, and subsequently decreased. Activities of PG and cellulase increased progressively during the ripening of fruit of the three cultivars with a high correlation between the increase in the activity of the two enzymes and the loss of fruit firmness. A key role of PE in controlling fruit softening rate in mango was identified.