Kinetic analysis reveals consecutive production and degradation of ACC oxidase in papaya sections, highlighting enzyme dynamics during postharvest heat treatment.
The effect of heat treatment on 1‐aminocyclopropane‐1‐carboxylate (ACC) oxidase in excised sections of papaya ( Carica papaya L). ‘Kapoho’ fruit immersed in hot water baths was analyzed as kinetics of a set of consecutive reactions. Treatments were at 23, 28, 33, and 38°C which would be encountered during initial treatments of whole fruits during heating to fruit‐center temperatures of 47°C and above. The response of ACC oxidase was considered as two consecutive reactions, one for production and one for degradation. Activation energies were compared to those reported at 43°C to 51°C. The implications of the analyses were confirmed by results for a whole‐fruit hot‐water dip.
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Chan et al. (1996) studied this question.
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