Enzymes ripening

Huang, Y., Lai, Y., Chou, C. (2011). Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean. Journal ofBiosdence and Bioengineering, 112,49-53. 

Ruiter, A. (1972) Substitution of proteases in the enzyme ripening of herring. Ann. Technol. Agricol. 21, 597-605. 

FRASER P D, KIANO I W, TRUESDALE M R, SCHUCH W and BRAMLEY P M (1999) PhytOene synthase-2 enzymes activity in tomato does not contribute to carotenoid synthesis in ripening fruit . Plant Mol Biol, 40, 687-98. 

KUNTZ M, ROMER s, suiRE c, HUGUENEY p, WEIL j H, scHANTZ R and CAMARA B (1992) Identification of a cDNA for the plastid-located geranylgeranyl pyrophosphate synthase from Capsicum annuum correlative increase in enzyme activity and transcript level during fruit ripening , Plant J, 2, 25-34. 

Bartley, G.E. et ah, A tomato gene expressed during fruit ripening encodes an enzyme of the carotenoid biosynthesis pathway, J. Biol. Chem. 267, 5036, 1992. 

Tomato DNA Plant Technology/1994 A fragment of the gene encoding aminocyclopropanecarboxyUc acid synthase (ACCS) to suppress the endogenous ACCS enzyme Tomato Delayed ripening due to reduced ethylene synthesis... 

Several alkenes occur naturally in living organisms. Some of these alkenes act as hormones and control biological functions. Plants produce ethene as a hormone to stimulate flower and seed production and to ripen fruits. Ethene stimulates enzymes in the plants to convert starch and acids of unripe fruit into sugars. The enzymes also soften fruit by breaking down pectin in cell walls. 

Although not well understood, demethiolation has been noted in some fungi.38 Moreover, evidence for a required enzyme activity was obtained for lactococci (used in cheddar cheese production)40 and a relatively high level of demethiolase activity was present in Kluyveromyces lactis, a cheese-ripening yeast (see below).41... 

It is not yet known whether the increase of these activities in the course of fruit ripening is due to a direct synthesis of the enzymes, or whether conversion of inactive precursors into the active enzymes is involved. There is also the possibility of (a) an effect of inhibitors present in unripe fruit on the activity of endo-D-galacturonanase, and (b) disappearance of such inhibitors in the course of ripening.184 For pectinesterase, it has been speculated that plants may be able to regulate the activity of this enzyme by metabolic control of the amount and proportion of certain, naturally occurring, fatty acids.82... 

In bean hypocotyl, the increase of resistance in the course of ripening was found to be accompanied292 by a decrease in the meth-oxyl content from 0.5 to 0.2%, while the content of calcium increased from 0.38 to 1.92%. An increased content of calcium was observed in a resistant variety of cucumber hypocotyl.293 These results suggest that one of the protective mechanisms of the plant against infection is the conversion of pectic acid into calcium pectate, which is resistant to the action of pectic enzymes. 

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