CONICET | Buscador de Institutos y Recursos Humanos

Boysenberries (Rubus hybrid) were harvested at five developmental stages (green, turning, pink, red and purple) to study changes associated with flavour, colour and firmness, with a particular focus on the different enzymes involved in chlorophyll degradation or cell wall degradation.The level of reducing and non-reducing sugars increased 109- and 52-fold, respectively, between the turning and the purple stage. Titratable acidity increased by 84% between the green and the pink stage, but dropped by 41% between the red stage and full ripening. Total phenols displayed their highest values in green and turning fruit. Chlorophyll a and b degradation occurred mainly during the early stages of development, and was paralleled by a 2.3-fold increase in chlorophyllase activity and a 5-fold increase in Mg-dechelatase activity between the green and the red stages. Chlorophyll peroxidase activity was high at the green stage, but did not change significantly after the turning stage. This is the first report on the activity of chlorophylldegrading enzymes in Rubus spp. fruits. Anthocyanins increased 11-fold between the turning and the pink stages, and an additional eight-fold between the pink and the purple stages. Fruit firmness decreased noticeably during ripening, with a concomitant 10.75-fold increase in polygalacturonase activity, beginning at the turning stage. Endo--1,4-glucanase and -galactosidase activities rose 9.2- and 6.7-fold, respectively, after the pink stage and paralleled the major softening process taking place between the pink and purple stages, when fruit firmness decreased from 3.83 N to 0.29 N. Pectin methylesterase activity was high in pink and red fruit, but decreased by 21% as the fruit turned from red to purple. This is the first report on cell wall enzyme activities whose combined action might be required for the breakdown of natural cell wall substrates during ripening in boysenberry, as happens in other soft fruits.Rubus hybrid) were harvested at five developmental stages (green, turning, pink, red and purple) to study changes associated with flavour, colour and firmness, with a particular focus on the different enzymes involved in chlorophyll degradation or cell wall degradation.The level of reducing and non-reducing sugars increased 109- and 52-fold, respectively, between the turning and the purple stage. Titratable acidity increased by 84% between the green and the pink stage, but dropped by 41% between the red stage and full ripening. Total phenols displayed their highest values in green and turning fruit. Chlorophyll a and b degradation occurred mainly during the early stages of development, and was paralleled by a 2.3-fold increase in chlorophyllase activity and a 5-fold increase in Mg-dechelatase activity between the green and the red stages. Chlorophyll peroxidase activity was high at the green stage, but did not change significantly after the turning stage. This is the first report on the activity of chlorophylldegrading enzymes in Rubus spp. fruits. Anthocyanins increased 11-fold between the turning and the pink stages, and an additional eight-fold between the pink and the purple stages. Fruit firmness decreased noticeably during ripening, with a concomitant 10.75-fold increase in polygalacturonase activity, beginning at the turning stage. Endo--1,4-glucanase and -galactosidase activities rose 9.2- and 6.7-fold, respectively, after the pink stage and paralleled the major softening process taking place between the pink and purple stages, when fruit firmness decreased from 3.83 N to 0.29 N. Pectin methylesterase activity was high in pink and red fruit, but decreased by 21% as the fruit turned from red to purple. This is the first report on cell wall enzyme activities whose combined action might be required for the breakdown of natural cell wall substrates during ripening in boysenberry, as happens in other soft fruits.

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