(1) All enzyme assays were performed with naked seeds, i.e. seeds from which the pericarp was removed.(2) Prior to seed germination, the pericarp of a dispersed fruit opens to form a small slit near the stylar end.(3) The enzyme indeed increases during ripening, and is concentrated in the skin and outer pericarp of the fruit.(4) Fruits had the pericarps removed and the seeds were stratified.(5) Mature fruits were collected manually from the ground and the fibrous pericarps were removed using a mechanical dehusker immediately following harvest.
