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. 2016 Apr 25;21(5):398. doi: 10.3390/molecules21050398

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© 2016 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).

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Activity profiles of organic acid-related enzymes during “Concha Lisa” cherimoya ripening. Assays were performed in duplicate using samples of 4 fruits per time point during ripening at 20 °C. The following enzymes were analyzed: (A) NAD-dependent malate dehydrogenase, NAD-MDH; (B) citrate synthase, CS; and (C) aconitate hydratase, ACON. In each panel, enzymatic activity (black rectangles) is related to and compared with the concentration of the respective organic acid (gray rhombus). Different letters between each sample point represent significant differences at p ≤ 0.05 by the LSD test.