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Study of pectin esterase and changes in pectin methylation during normal and abnormal peach ripening
Year:
2003
Source of publication :
Physiologia Plantarum
Authors :
Alexandrov, Svetlana
;
.
Lers, Amnon
;
.
Lurie, Susan
;
.
Shomer, Ilan
;
.
Sonego, Lilian
;
.
Zhou, Hongwei
;
.
Volume :
119
Co-Authors:
Lurie, S., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Zhou, H.-W., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Lers, A., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Sonego, L., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Alexandrov, S., Department of Food Science, Volcani Center, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Shomer, I., Department of Food Science, Volcani Center, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Facilitators :
From page:
287
To page:
294
(
Total pages:
8
)
Abstract:
Peach fruit (Prunus persica cv. Hermosa) were allowed to ripen immediately after harvest or after 30 days of 0°C storage. The fruits lost 75-80% of their firmness after 5 days at 20°C. During ripening after harvest there was a loss of both uronic acid and methyl groups from the cell wall. Cell wall labelling with JIM 7, a monoclonal antibody which recognized pectins with a high degree of methylation, was lower in ripe fruits than in freshly harvested fruits. However, ripe fruit cell walls did not cross-react with JIM 5, which recognizes pectins with low methylation. During storage, de-methylation occurred and in fruit ripened after storage there was little further change in pectin methylation or pectin content in the cell walls. The labelling of stored or stored plus ripened cell walls with JIM 7 was similar, but the cell walls of fruit ripened after storage showed some low cross-reactivity with JIM 5. The in vitro activity and mRNA abundance of pectin esterase (EC 3.1.1.11) was not correl-ated with the amount of de-esterification as measured chem-ically or by immune-labelling in the cell walls. Eighty percent of the fruits which ripened after storage developed a woolly texture. It is suggested that woolliness is due to de-esterification of pectins, not accompanied by depolymeri-zation, which leads to the formation of a gel-like structure in the cell wall.
Note:
Related Files :
Cells
Depolymerization
Fruits
harvesting
pectin
Pectin esterase
Plants (botany)
Prunus
Prunus persica
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More details
DOI :
10.1034/j.1399-3054.2003.00178.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
28758
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:41
Scientific Publication
Study of pectin esterase and changes in pectin methylation during normal and abnormal peach ripening
119
Lurie, S., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Zhou, H.-W., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Lers, A., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Sonego, L., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Alexandrov, S., Department of Food Science, Volcani Center, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Shomer, I., Department of Food Science, Volcani Center, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Study of pectin esterase and changes in pectin methylation during normal and abnormal peach ripening
Peach fruit (Prunus persica cv. Hermosa) were allowed to ripen immediately after harvest or after 30 days of 0°C storage. The fruits lost 75-80% of their firmness after 5 days at 20°C. During ripening after harvest there was a loss of both uronic acid and methyl groups from the cell wall. Cell wall labelling with JIM 7, a monoclonal antibody which recognized pectins with a high degree of methylation, was lower in ripe fruits than in freshly harvested fruits. However, ripe fruit cell walls did not cross-react with JIM 5, which recognizes pectins with low methylation. During storage, de-methylation occurred and in fruit ripened after storage there was little further change in pectin methylation or pectin content in the cell walls. The labelling of stored or stored plus ripened cell walls with JIM 7 was similar, but the cell walls of fruit ripened after storage showed some low cross-reactivity with JIM 5. The in vitro activity and mRNA abundance of pectin esterase (EC 3.1.1.11) was not correl-ated with the amount of de-esterification as measured chem-ically or by immune-labelling in the cell walls. Eighty percent of the fruits which ripened after storage developed a woolly texture. It is suggested that woolliness is due to de-esterification of pectins, not accompanied by depolymeri-zation, which leads to the formation of a gel-like structure in the cell wall.
Scientific Publication
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