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    Janet

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    lordniklaus
    The document discusses how protease activity changes as fruits ripen. It first provides background on fruit ripening processes and enzymes like proteases. It then describes an experiment where five fruits were tested for protease activity over seven days. Results showed that as fruits ripened from day 1 to day 7, the diameter of wells containing fruit juice increased, indicating greater protease activity and protein degradation. This supported the hypothesis that riper fruits have increased protease activity compared to less ripe fruits.

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    Janet

    Uploaded by

    lordniklaus
    56 views15 pages
    The document discusses how protease activity changes as fruits ripen. It first provides background on fruit ripening processes and enzymes like proteases. It then describes an experiment where five fruits were tested for protease activity over seven days. Results showed that as fruits ripened from day 1 to day 7, the diameter of wells containing fruit juice increased, indicating greater protease activity and protein degradation. This supported the hypothesis that riper fruits have increased protease activity compared to less ripe fruits.

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    The document discusses how protease activity changes as fruits ripen. It first provides background on fruit ripening processes and enzymes like proteases. It then describes an experiment where five fruits were tested for protease activity over seven days. Results showed that as fruits ripened from day 1 to day 7, the diameter of wells containing fruit juice increased, indicating greater protease activity and protein degradation. This supported the hypothesis that riper fruits have increased protease activity compared to less ripe fruits.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    56 views15 pages

    Janet

    Uploaded by

    lordniklaus
    The document discusses how protease activity changes as fruits ripen. It first provides background on fruit ripening processes and enzymes like proteases. It then describes an experiment where five fruits were tested for protease activity over seven days. Results showed that as fruits ripened from day 1 to day 7, the diameter of wells containing fruit juice increased, indicating greater protease activity and protein degradation. This supported the hypothesis that riper fruits have increased protease activity compared to less ripe fruits.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 15

    Fruit Ripening and Protease Activity

    Janet Byun EDTEP 586 December 8, 2005

    QUESTION: How does protease activity change as fruits ripen?

    BACKGROUND RESEARCH: Fruit Ripening Process Enzymes Proteases

    Fruit Ripening Process


    Irreversible biochemical process between late maturation, early senescence. Changes in color, texture, aroma, flavor. Initiated by ethylene: o A gaseous plant hormone produced by the fruit. o Production rate increases with ripening. o Induces/regulates genes that encode for enzymes.

    Enzymes
    Are proteins that catalyze reactions in metabolism. Bind substrates at active sites, form ES-complex. Not consumed or altered by reactions. Found in raw fruits and vegetables.

    Proteases
    Are enzymes that hydrolyze peptide bonds of proteins. Banana, mango, papaya contain a protease called papain; kiwi contains actinidin; pineapple contains bromelin. These proteases are known to break down proteins in ripening tissues.

    HYPOTHESIS: Riper fruits have increased protease activity compared to less ripe/unripe fruits.
    INITIAL MODEL:
    *Theoretical = black text in white boxes

    produces

    H2C=CH2
    (ethylene)

    induces/turns on

    enzymes
    degrade

    producing

    genes
    (for enzyme synthesis)

    increasing

    parts of fruit

    resulting in

    (chlorophyll, acids, starches, pectin, proteins, etc.)

    METHODS:
    Prepared four petri dishes with 5mm thickness of gelatin each. Created five 8.5mm width wells. Obtained 20 fruits with proteases known to degrade protein in gelatin. o 4 bananas o 4 kiwis o 4 mangos o 4 papayas o 4 pineapples

    METHODS (continued):
    DAY 1: Collected fresh fruit juice from 1-day old fruits of each type of fruit.

    METHODS (continued):
    Placed 5 drops of each type of fresh fruit juice into assigned, numbered wells.

    o C = water (for control)


    o 1 = banana o 2 = kiwi o 3 = mango o 4 = papaya o 5 = pineapple

    1 2 3 C 4

    Petri dishes with filled wells then sat for 5 hours at room temperature. Diameters of wells measured and recorded. Procedure repeated for 3-day old, 5-day old, and 7-day old fruits.

    ASSUMPTIONS:
    Ethylene source purely from fruit; not from surroundings. Temperature and ventilation of environment for fruits constant.

    No wounds, pests, or pathogens affecting fruits.


    Breakdown of gelatin strictly due to proteases in fruits. Proteases active under room temperature. 7 days would be a sufficient amount of time to collect data for ripening.

    DATA:
    C = Water 1 = Banana 2 = Kiwi

    3 = Mango
    4 = Papaya 5 = Pineapple

    2
    3
    DAY 1

    C 4

    2 3
    DAY 3

    1 C 4 5

    1 2 C 3
    DAY 5

    5
    4

    2 3
    DAY 7

    5 C 4

    DATA (continued):
    (1) Banana

    (2) Kiwi
    (3) Mango

    (5) Pineapple
    (C) Water (control) (4) Papaya

    DAY 1
    diameter of wells (mm)
    Day 1 3 (C) Water 8.5 8.7 (1) Banana 8.8 9.0 (2) Kiwi 12.5 13.1 (3) Mango 10.1 9.8 (4) Papaya 9.2 9.5 (5) Pineapple 12.8 13.0

    5
    7

    8.5
    8.3

    10.0
    9.7

    13.5
    14.4

    11.4
    13.0

    11.2
    12.5

    15.5
    16.0

    DATA (continued):
    Ripening & Protease Activity
    18 16 14

    Diameter (mm)

    12 10 8 6 4 2 0 1 3 Days 5 7

    Water Banana Kiwi Mango Papaya Pineapple

    Riper fruits had increasing protease activity present compared to less ripe fruits.

    CULMINATING ARGUMENT:

    Claim - Ripe fruits have an increase in protease activity compared to less ripe/unripe fruits because as fruits ripen, they produce increasing amounts of ethylene, signaling more enzyme genes to be translated and transcribed, and thus more enzymes to be produced to hydrolyze proteins.
    Explanation - Data collected and represented in my graph is evidence supporting an increasing trend in protease activity as fruits ripen.

    HYPOTHESIS: Riper fruits have increased protease activity compared to less ripe/unripe fruits.
    INITIAL MODEL:
    *Theoretical = black text in white boxes

    produces

    H2C=CH2
    (ethylene)

    induces/turns on

    enzymes
    degrade

    producing

    genes
    (for enzyme synthesis)

    increasing

    parts of fruit

    resulting in

    (chlorophyll, acids, starches, pectin, proteins, etc.)

    Explanation (continued) - REVISED MODEL


    wound/pests/pathogens methionine
    reacts with

    temperature increase

    produces

    oxygen

    to be converted to

    H2C=CH2
    (ethylene)

    inhibits growth of/diffuses into


    induces/turns on

    enzymes
    catalyze

    produce

    genes
    (for enzyme synthesis)

    biochemical reactions
    degrade

    Amylase: starch --> sugar Pectinase: pectin --> less pectin Kinase: acids --> neutral Protease: proteins --> amino acids

    increases

    fruit tissues

    results in

    (chlorophyll, acids, starches, pectin, proteins, etc.)

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