The Enzymatic Maceration of Plant Tissues: Observations Using a New Method of Measurement

Abstract

McClendon, J. H., and G. F. Somers. (U. Delaware, Newark.) The enzymatic maceration of plant tissues: observations using a new method of measurement. Amer. Jour. Bot. 47(1) :1-7. Illus. 1960.—An apparatus is described for measuring the breaking strength of tissue slices. The apparatus was used in the measurement of maceration of potato tuber slices by fungal and tomato enzymes. During the enzymatic maceration of the slices, the strength fell in an approximately logarithmic manner to a stable value less than 5% of the initial strength. Calcium ion did not prevent enzymatic maceration, although it increased the strength of the tissue. Chelating agents used alone did not macerate but facilitated the enzymatic maceration. There was a pH optimum at 3.0—3.5 with a commercial “Pectinase” and enzymes from Botryosphaeria ribis but near 4.7 for a preparation from tomato fruit. The reciprocal of the time for a set strength reduction was proportional to the square root of the enzyme concentration. The relative strength remaining [(initial strength/final strength)–1] after an arbitrary reaction time was proportional to the enzyme concentration raised to the 0.8 power. The temperature coefficient was about 2.5, but other evidence indicated some limitation by diffusion. Non-enzymatic maceration increased rapidly below pH 3 and was especially prominent after subsequent neutralization.