A Further Study of {beta}-Galactosidase Activity in Apples Ripening in Store

Apples (Malus domestica Borkh.) were ripened in 2% O₂ at 3·3°C. The loss of galactose residues from the cortical cellwalls was initiated after 27 d although an increase in the ß-galactosidaseactivity of the tissue did not occur until after 50 d. ß-Galactosidase activity associated with the cellwall was determined using discs of cortical tissue. A substantiallevel of activity was observed prior to picking and subsequentlyduring ripening of the apples in air.