Enzymic Activity during Growth of Vanilla Fruit 1. Proteinase, Glucosidase, Peroxidase and Polyphenoloxidase

SUMMARY — A preliminary study has been made of these enzymic activities along the growth of vanilla pods looking for information about biochemical reactions which lead to the production of the aroma. Proteinase activity decreases with pod age. The activities of glucosidase, peroxidase and polyphenoloxidase increase with stage of growth reaching a maximum near or at ripening. Possibly these enzymes play some role in reactions taking place in curing vanilla, either directly or indirectly supplying the initial products to be transformed into those responsible for color and odor. Partially purified polyphenoloxidase shows a ration catecholase‐cresolase activity of 8.9.