Abstract
Some degree of softening of maturing tomato fruit takes place before the usually accepted mechanism for the loss of firmness, involving the sequential action of pectin esterase and polygalacturonase, is operative to any extent. The possibility that pectin and pectic acid transeliminases were implicated, providing an alternative pathway for the breakdown of pectin in the tomato, was investigated. Direct spectrophotometric determination of these enzymes proved unreliable and the thiobarbituric acid test, which should give a specific colour reaction with the products, was negative. It is concluded that transeliminases do not play a significant part in the softening of tomato fruit either prior to or during ripening.
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