Comparative biochemical analysis and profiling of sucrose-metabolizing enzyme activity in female and hermaphrodite papaya fruits at different phenological stages
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Abstract
Papaya (Carica papaya L.) is widely recognized as a nutraceutical or functional fruit due to its rich nutritional and medicinal properties. This study presents a comparative analysis of female and hermaphrodite papaya fruits at three phenological stages (mature, intermediate, and green), evaluating physical parameters (fruit and seed), biochemical composition (carbohydrates, proteins, and reducing sugars), and organoleptic properties of fruits. Enzymatic activities of sucrose synthase (SuSy), sucrose phosphate synthase (SPS), and acid invertase (AI) were assessed across maturity stages in both fruit types. Organoleptic evaluation revealed distinct preferences, with mature fruits of both types receiving favorable scores. Notably, female papayas were rated higher in aroma, flavor, and overall acceptability. Biochemical analysis indicated that female fruits contained higher levels of protein, reducing sugars, and carbohydrates. Enzymatic activity varied significantly with maturity: AI activity peaked in mature fruits but was lower in younger stages, whereas SuSy activity was highest in green fruits and declined with ripening. SPS activity remained stable in both fruit types. These findings suggest that AI and SuSy play pivotal roles in sugar accumulation during ripening, influencing fruit sink strength during development. This study compares sugar metabolism and consumer preference in female and hermaphrodite papayas to determine which yields sweeter fruit. The findings will guide improved cultivation practices and advance understanding of papaya fruit quality.
Keywords: Acid invertase; Hermaphrodite papaya fruits; Papaya sweetness; Sucrose phosphate synthase; Sucrose synthase; Sugar metabolizing enzyme