EC Number   |
Source Tissue |
Reference |
|---|
   3.4.22.6 | commercial preparation |
- |
695547 |
| 3.4.22.6 | fruit |
green fruit skin has the highest enzyme content, ripening decreases the enzyme level |
753097 |
| 3.4.22.6 | fruit |
latex from ripe and unripe fruit. Repeated wounding results in either accumulation or activation of enzyme as well as papain, caricain and more cysteine proteases |
668971 |
| 3.4.22.6 | latex |
- |
-, 30247, 30257, 652619, 667431, 678400, 678751, 680560, 695532, 707651, 733086, 734564, 81552, 81559, 81565, 81567, 81568, 81569, 81571 |
| 3.4.22.6 | latex |
estimated as a fraction of papaya latex |
695532 |
| 3.4.22.6 | latex |
of unripe fruit |
30252, 81557 |
| 3.4.22.6 | latex |
Papaya latex is usually harvested from fruit skin of green papaya fruits by mechanical wounding |
753097 |
| 3.4.22.6 | latex |
repeated wounding results in either, accumulation or activation (or both of them) of chymopapain |
668971 |
| 3.4.22.6 | leaf |
- |
753097 |
| 3.4.22.6 | more |
gene expression patterns of the papaya PLCP genes in different tissues are assessed by transcriptome sequencing and quantitative RT-PCR. Most of the papaya PLCP genes of subfamily III are expressed at high levels in leaf and green fruit tissues |
753097 |
