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Abstract
Cherimoya fruits after harvesting have a short shelf life thus conditioning their marketing. Polyphenoloxidase, peroxidase, catalase and acid phosphatase are enzymes implicated in the ripening process of cherimoya. We have studied the variations of activity for these enzymes during cherimoya ripening in an C02 atmosphere and in the same atmosphere in presence sulphite. There was a marked decrease in the protein contents of both epicarp and mesocarp, during fruit ripening in C02 atmosphere. Enzymic activities also decreased at the beginning of the ripening. These low activities were maintained while fruits were in presence of C02 or C02 and sulphite.
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