Abstract
Changes in the activities of softening enzymes polygalacturonase (PG), pectin methylesterase (PME), β-galactosidase and cellulase were investigated during the ripening of durians cv. 'Monthong'. Firmness of the pulp decreased rapidly, while water-soluble pectin (WSP) increased markedly during ripening. Activities of PG, PME and β-galactosidase increased progressively during ripening but the increase in PG activity was more pronounced than that of PME and β-galactosidase. Cellulase activity was initially high and increased slightly during the ripening. The rapid loss of durian pulp firmness during ripening may be linked to the increase in the PG, PME and β-galactosidase activities.
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