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Changes in protein content and activity of enzyme protease during development and maturity in ber fruit (ziziphus mauritiana, lamk.) cvs. mehrun- khedi, mehrun and m.p.k.v.
Subject Area:
Physical Sciences and Engineering
Abstract:
The changes in protein content of fruit pulp were studied in ber cultivars Mehrun-Khedi, Mehrun and M.P.K.V. during development and maturity of fruits at regular interval of 20 days, from 20 days after fruit-set up to 120 days. The protein content of the Ber fruit pulp showed a sharp decline up to 40 days after fruit-set but thereafter the decrease in it was very fast in Mehrun- Khedi till maturity of fruits. At maturity, the protein content was comparatively more in M.P.K.V. Than Mehrun- Khedi and Mehrun cultivars. This decreases in protein content of fruit pulp during development and maturity of Ber fruits in all the three cultivars which may be attributed to hydrolysis of protein by increased activity of enzyme protease of the fruit pulp.
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