Citrate cleavage enzyme in mango fruit.
1970
Abstract Citrate cleavage enzyme has been detected in mango fruit. The enzyme activity increases considerably during ripening of the fruit and is stimulated by glucose, fructose and fatty acids (oleic and palmitic). This enzyme appears to be of major importance in the ripening fruit in making available acetyl CoA and oxaloacetate, from citrate, for synthetic processes.
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