Hydrolytic Enzyme Activities and Protein Pattern of Avocado Fruit Ripened in Air and in Low Oxygen, with and without Ethylene.

The effect of 2.5% O(2) atmosphere with and without ethylene on the activities of hydrolytic enzymes associated with cell walls, and total protein profile during ripening of avocado fruits (Persea americana Mill., cv Hass) were investigated. The low 2.5% O(2) atmosphere prevented the rise in the activities of cellulase, polygalacturonase, and acid phosphatase in avocado fruits whose ripening was initiated with ethylene. Addition of 100 microliters per liter ethylene to low O(2) atmosphere did not alter these suppressive effects of 2.5% O(2). Furthermore, 2.5% O(2) atmosphere delayed the development of a number of polypeptides that appear during ripening of avocado fruits while at the same time new polypeptides accumulated. The composition of the extraction buffer and its pH greatly affected the recovery of cellulase activity and its total immunoreactive protein.