• The Korean Journal of Food And Nutrition
• /
• v.9 no.4
• /
• pp.430-433
• /
• 1996

The activity of PAL, an initial and key regulatory enzyme in biosynthesis of phenolics, peaked during ripening stage. The enzyme activities were 5.60 and 4.25 units/100g fr. wt. in ripening and overripening stages. The increase in PAL activity in ripening strawberry fruits is due to de novo synthesis of the enzyme. PAL extracts from ripe strawberry fruits have a native molecular weight of about 260, 000 Da.