A Study on the Activity of Selected Enzymes in the Ripenings of Banana and Guava

Banana (Musa Paradisica) and Guava (Psidium guajava, L.) are tropical fruits cultivated prominently in the plain areas of the country. Fruit ripening clearly involves the induction of variety of enzymatically catalysed metabolic reactions. Ripening fruits soften because pectin and other cell wall carbohydrates are broken down enzymatically. Therefore this investigation was undertaken to find out the activities of selected enzymes namely amylase, invertase, pectin esterse, polygalacuronase, acid phosphatase and polyphenol oxidase in the ripening of Banana and guava.