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פותח על ידי קלירמאש פתרונות בע"מ -
Pectin esterase, polygalacturonase and gel formation in peach pectin fractions
Year:
2000
Source of publication :
Phytochemistry
Authors :
בן-אריה, רות
;
.
ג'ואו, הונג-וויי
;
.
לוריא, סוזן
;
.
Volume :
55
Co-Authors:
Zhou, H.-W., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan, POB 50250, Israel
Ben-Arie, R., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan, POB 50250, Israel
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan, POB 50250, Israel
Facilitators :
From page:
191
To page:
195
(
Total pages:
5
)
Abstract:
Peaches (Prunus persica cv. Hermoza) were stored at 0C in regular air (RA) or in controlled atmosphere (CA 10% CO2, 3% O2) for 4 weeks and then ripened for 4 days at 20°C. Woolliness developed in the regular air stored fruit while the controlled atmosphere stored fruit ripened normally. In the woolly fruit symptoms of the disorder were greater in the inner mesocarp than in the outer. Polygalacturonase (PG) and pectin esterase (PE) activities differed in the outer and inner mesocarp of the affected fruit. PG activity was low and PE activity was high in the inner mesocarp of the woolly fruit during ripening relative to the outer mesocarp, while in the healthy fruit, activities were similar in both areas. Cell wall fractions of water-soluble, CDTA-soluble and carbonate-soluble pectins were prepared from freshly harvested peaches and incubated with PE and PG from ripe peaches at different ratios. Only the CDTA-soluble fraction formed a gel with peach enzymes, and the rate of gelation increased with increasing amounts of PE relative to PG. Both water-soluble and CDTA-soluble pectin fractions formed gels with commercial PE (extracted from orange peel). The PE extracted from peaches was Stable when stored at 0°C for 9 days, while PG activity was stable only for 1 day. We suggest that PE, acting on pectins in the cell wall in vivo may cause gel formation and that the CDTA-soluble polymers have the capacity to bind apoplastic water and create the dry appearance observed in woolly fruit. (C) 2000 Elsevier Science Ltd.
Note:
Related Files :
Agriculture
carbonic acid
chilling injury
gel
Phytochemistry
Prunus extract
Prunus persica
Storage
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/S0031-9422(00)00271-5
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
27201
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:28
Scientific Publication
Pectin esterase, polygalacturonase and gel formation in peach pectin fractions
55
Zhou, H.-W., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan, POB 50250, Israel
Ben-Arie, R., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan, POB 50250, Israel
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan, POB 50250, Israel
Pectin esterase, polygalacturonase and gel formation in peach pectin fractions
Peaches (Prunus persica cv. Hermoza) were stored at 0C in regular air (RA) or in controlled atmosphere (CA 10% CO2, 3% O2) for 4 weeks and then ripened for 4 days at 20°C. Woolliness developed in the regular air stored fruit while the controlled atmosphere stored fruit ripened normally. In the woolly fruit symptoms of the disorder were greater in the inner mesocarp than in the outer. Polygalacturonase (PG) and pectin esterase (PE) activities differed in the outer and inner mesocarp of the affected fruit. PG activity was low and PE activity was high in the inner mesocarp of the woolly fruit during ripening relative to the outer mesocarp, while in the healthy fruit, activities were similar in both areas. Cell wall fractions of water-soluble, CDTA-soluble and carbonate-soluble pectins were prepared from freshly harvested peaches and incubated with PE and PG from ripe peaches at different ratios. Only the CDTA-soluble fraction formed a gel with peach enzymes, and the rate of gelation increased with increasing amounts of PE relative to PG. Both water-soluble and CDTA-soluble pectin fractions formed gels with commercial PE (extracted from orange peel). The PE extracted from peaches was Stable when stored at 0°C for 9 days, while PG activity was stable only for 1 day. We suggest that PE, acting on pectins in the cell wall in vivo may cause gel formation and that the CDTA-soluble polymers have the capacity to bind apoplastic water and create the dry appearance observed in woolly fruit. (C) 2000 Elsevier Science Ltd.
Scientific Publication
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