What is the relation of poly galactouronase content with fruit maturity? Whether it is decreased with fruit maturity or increased?

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Subhrajyoti Chatterjee

Is it the thumbrule?? Is there any possibility of decreasing the content of polygalactouronase with ripening?? In cherry tomato, in some accessions it is seen that it is high in content in turning stage, whereas in ripe stage it is decreasing.. So, I am a bit confused.. In red ripe stage its storability is also very fine in normal condition...@ Arghya

Ashwini Tiwari

Dear subhrajyoti,

i think this paper will solve your quest.

Article Regulation of Tomato Fruit Polygalacturonase mRNA Accumulati...

Ahmad Ajani

It decrease by fruit ripening and maturing.