Abstract
Cellulolytic enzymes are responsible for many of the changes associated with the ripening process in olive fruits (Olea europaea). Evolution of endoglucanase activity (EC 3.2.1.4.) was studied in olives during their ripening and softening, both on the tree and after being picked and stored, and was related to the presence of microorganisms. The time course of cellulolytic activity was measured for four stages of ripeness (green, turning colour, black and ripe black) and was related to the total number of cellulolytic bacteria. The increases in activity during ripening and storage gave an indication of how normal flora influences during the olive ripening process.
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