Esterase activity and zymograms of acetone powders from stored Golden Delicious and Cox's Orange Pippin apples

Abstract

Acetone powders derived from Golden Delicious apples stored under controlled atmosphere (CA) at 3–4 °C for a total period of 236 days and Cox's Orange Pippin (Cox) apples stored in air at 17 °C for a total period of 70 days were used as sources for estimation of esterase activity and zymogram patterns. For Golden Delicious apples, esterase activity remained constant until the 152nd day of storage, after which it decreased. For Cox apples, it remained constant for 39 days then increased. In both varieties, although stored unter extremely different conditions, the zymograms remained constant. Characterization of esterase by incubating with di-isopropyl-fluorophosphate (DFP) (10−4 M) andp-chloromercuribenzoate (PCMB) (10−3 M) for 24 h, indicated that esterase systems in Golden Delicious apples were more susceptible to inhibition by DFP than those of Cox apples. Conversely PCMB had a greater effect on Cox esterase systems than on Golden Delicious.