Abstract
A COMMON denominator of the ripening process in many fruits is the loss of chlorophyll and subsequent yellowing of the fruit skin. Biale and Young1 have stated that loss of chlorophyll is largely responsible for the ground colour changes observed in ripening fruits. Chlorophyllase functions in vitro both in the attachment and removal of the phybol side chain to the porphyrin nucleus of chlorophyll and prochlorophyll moieties2–4, and is probably important to the in vivo catabolism of chlorophyll in fruits4,5.
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