β-galactosidase activity and cell wall breakdown in apricots

Apricots (Prunus armeniaca L., cultivars Magyar and Bergeron) were harvested 3 d apart (1st, 2nd and 3rd harvest). Fruits were stored at 4 to 6 degreesC, 90 % relative humidity, for 3 to 25 d. P-Galactosidase activity, pectin degradation, and softening were studied as a function of harvest and storage time. P-Galactosidase activity increased as a function of harvest; it increased continuously during storage in the case of cv. Bergeron. With Magyar enzyme activity reached a maximum value during storage in the case of 2nd and 3rd harvest fruits, then it declined. Total pectin and that solubilized neutral carbohydrate contents decreased as a function of storage. Solubilized pectin quantity did not depend either on harvest or on storage.