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Engei Gakkai zasshi
Substantial decreases in cell wall bound galactosyl and arabinosyl residues are two of the most evident cell wall compositional changes that occur during fruit ripening. The roles of β-galactosidase (β-Gal) and α-L-arabinofuranosidase (α-Af), the enzymes responsible for these respective losses, were investigated and compared in European (Pyrus communis L. 'La France') and Chinese (Pyrus bretschneideri Rehd. 'Yali') pear fruits which exhibit different softening characteristics during ripening.doi:10.2503/jjshs.76.85 fatcat:ic6z7rudmzgmdnhrz4m7eq34vu