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Enzyme Activity in Fruits and Vegetables

Produced by Science & Plants for Schools (SAPS), these materials give a range of suggested activities that investigate enzyme activity in ripening fruit. These include:
• the changes in enzyme activity during ripening and storage
• the activity of the same enzyme in different species
• the loss of an enzyme substrate (such as pectin or starch) during the ripening process
• the appearance of an enzyme product (such as glucose or galactose) during the ripening process

Methods for measuring enzyme activity are detailed for:
• Pectinase
• Cellulase
• Polygalacturonase
• Polyphenoloxidase
• Protease

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