Journal of the Science of Food and Agriculture · 2003 · 37 citations · 30 references
AgricultureBiochemistryFood ScienceFood ChemistryFruit ScienceGlycobiologyFruit BiochemistryFruit PhysiologyFruit RipeningFruit Ripening BiochemistryPlant Cell Wall PolysaccharidesPolysaccharide PropertiesFruit Softening BiochemistryFruit Softening EnzymesFruit Softening MechanismsPectic OligosaccharidesPectin FractionationPectinolytic ActivityPectinolytic EnzymesPolygalacturonase Activity
Abstract The content of pectin decreased from 2.0 to 0.7% fresh weight (FW) and there was a concomitant increase in free galacturonic acid from 36 to 168 mg% FW during ripening of mango. Ion exchange chromatography on DEAE/cellulose resolved the pectic fraction into seven distinct peaks, with all of them showing a drastic decrease in pectin content and molecular weight as fruit ripening progressed, which indicated significant depolymerisation in vivo . Fraction I appeared to be an arabinogalactan‐type polymer, while fractions II and III were heterogalacturonans containing more than 60% galacturonic acid. Hydrolases implicated in pectin depolymerisation were polygalacturonase (PG), pectin methyl esterase (PME), galactanase, arabinanase and β ‐galactosidase. They all showed a climacteric peak in activity during ripening, except for PME which showed a continuous decrease in activity after an initial increase. These results are discussed in the light of fruit softening during ripening. Copyright © 2003 Society of Chemical Industry
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Antisense RNA inhibition of polygalacturonase gene expression in transgenic tomatoes
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Temporal Sequence of Cell Wall Disassembly in Rapidly Ripening Melon Fruit1
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