Effect of Agricultural Processing on Ripening Enzymes in Date Palm: a Review

Because enzymes are essential for the ripening of fruit and have a physiological role in that process. In this study, the most significant factors that contribute to the roles of invertase and cellulase in the ripening process were determined. The enzyme invertase is well-known for promoting the breakdown of sucrose into reduced sugars to enhance the quality of fruits. Fruit moisture content isn't always the main factor in determining freshness (ripeness), as well as the efficiency of various hydrolysis enzymes present during the last stages of ripening, such as invertase, and it's thought to play an important part in controlling sugar levels to support all aspects of plant growth. Numerous enzymes are known to have an impact on the fruit's softness, Regarding, it is known that the cellulase enzyme is active when the cell wall of cells is soft, It aids in the softening and ripening of fruits, which is one of the essential factors that affect the level of quality of dates and the quantity of their consumption. Researchers came to different conclusions about the primary causes of fruit ripening, according to the variety, stage, and chemical structure, so the true causes of enzymes' role in the ripening stage remained unknown. In this study, invertase and cellulase from several species of date palm fruits and an understanding of the ripeness of the fruit were used to identify the physiological mechanisms behind the variations in the pattern of enzyme alterations, The importance of enzymes, and their function in the ripening of the several date palm species were highlighted, and about this procedure, there is still a lot that is unknown.