Physical-chemical, chemical and enzymatic modifications were studied during the ripening of "fruta-de-lobo" compared with those in other fruits. The fruits were harvested from native plants in the ripening initial stage and they were selected and stored during 18 days at room temperature (17.1 to 26.9ºC). The fruits were washed with distilled water and peeled. Their pulps were chopped up, frozen in liquid nitrogen and lyophilized until they get a constant mass. The pH and tritable acidity did not show statistical variation during the ripening process. The amylase activity and the starch contents decreased gradually and the soluble total sugar and nonreducing sugar increased while the reducing sugar contents maintained constant. The polygalacturonase and polymetilgalacturonase activities were not detected in the fruit. It was observed that the browning of fruit pulp decreased due to the decreasing of polyphenol contents and the peroxidase and polyphenoloxidase activities.
polyphenols; peroxidase; polyphenoloxidase; polygalacturonase; polymetilgalacturonase; pectinmethylesterase
