Abstract
AbstractCatechol oxidase and laccase activity and the content of o‐diphenols were followed in developing peaches from 2 weeks after fruit set to harvest time. Catechol oxidase activity in the soluble fraction drops sharply during the first few weeks and remains low until harvest time. Laccase activity rises from a very low level in the first 3 months to a level higher than that of catechol oxidase at harvest time. Catechol oxidase activity in a paniculate fraction and o‐diphenols content per fruit, each show a peak during fruit development The peak in o‐diphenols content precedes that of catechol oxidase activity.
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