Cellulase, Fruit Softening and Abscission in Red RaspberryRubus idaeusL. cv Glen Clova

The ripening of raspberry fruit ( Rubus ideaus L. cv Glen Clova) is associated with a climacteric rise in ethylene production. As the fruit pigments change from green to red there is a progressive softening, loss of skin strength and a breakdown of cell walls in the mesocarp. An increase in cellulase (endo-1,4-β- d -glucanase) in both drupelets and receptacles accompanies these changes. The localization of cellulase in the regions of the fruit associated with abscission zones suggest the enzyme may be involved in fruit separation as well as softening.