Differential gene expression of pectin esterase and changes in pectin during development and ripening stages of fruit in selected cultivars of banana

Abstract

Pectin is a very important ingredient in food processing. The present study was designed to find out the changes taken place in pectin content during development and ripening phases of banana fruit. The expression of gene (pectin esterase) was also observed during development and ripening. Five exotic cultivars namely William, Brazilian, G-Naine, Basrai and Pisang were selected for this study. Sampling were carried out after every 2 weeks during development and there was 6 sampling stages (from emergence to harvesting stage). After harvesting the fruit of all cultivars were subjected to natural ripening in the lab and sampling during ripening were carried out according to the colour changes in the fruit skin. 5 ripening stages were studied. Hence total number of 11 stages were studied during development and ripening. The sequence of pectin esterase were obtained from NCBO, primers were designed and procured. RNA was extracted from each cultivar and expression analysis of pectin esterase was carried out. Ot was found that the expression of gene is variable during the development and the ripening stages in each cultivar. Similarly, the pectin content were also significantly variable during development and ripening of fruit. The variation was also found among the cultivars. Ot was concluded that unripe banana have more pectin content then ripe banana and the pectin content of the fruit is associated with expression of the gene.

Changes in quality and gene transcript levels of soursop (Annona muricata L.) fruits during ripening

“…The expression levels of PG genes present a climacteric behavior during fruit softening in several fleshy fruits such as pear, and strawberry (Wei et al, 2015). Likewise, FaEG1 and FaEG2 in strawberry fruits encoding EG genes have been highly expressed in fruits and associated with softening (Llop-Tous et al, 1999;Trainotti et al, 1999). Nevertheless, in this study, EG was downregulated at 28 ± 2 ºC.…”

“…Therefore, it seems that these genes are not active in these stages, specifically on Day 3 of storage. An induction of PL and PME genes at the late stages of ripening in climacteric fruits such as soursop and banana, respectively (Palomino-Hermosillo et al, 2022;Siddiqui et al, 2020). A possible explanation is that fruit softening is a collective mechanism in which several cell wall enzymes participate, indicating that the evaluated here are not closely related to the depolymerization of the plant cell.…”

Comparative transcriptome analysis and weighted gene co-expression network analysis to identify core in Musa acuminata sub-varieties infected by Fusarium oxysporum f.sp. cubense TR4

“…The highest genes involved in metabolic pathways, the pectinesterase (PE) protein, have an important role in cell wall modi cation, cell adhesion, and stem elongation (Micheli 2001;Phan et al 2007), MapMan (Thimm et al 2004)based analysis con rmed that the redox state of the pectinesterase protein gene was found upregulated in Bergan cultivars under FocTR4 infections others cultivar Brazillian had no signi cant (Fig. 6, Supplementary Table 6) biotic stress, (Hall et al 1993;Siddiqui et al 2020) found that in different cultivars and tissue genes expression values were changed. The peroxisome pathway plays an important role in the biosynthesis of primary bile acid because a peroxisomal β-oxidation step is required for the formation of the mature C24-bile acid from C27-bile acid intermediates (Ferdinandusse and Houten 2006;Poirier et al 2006), but in our study peroxisomal genes were found to be down-regulated in Bergan root.…”

Changes in Homogalacturonan Metabolism in Banana Peel during Fruit Development and Ripening

“…They might be related to the expansion of fruit and provide the flexible, extensible mechanical support that resists the strains resulting from the expansion of the underlying cortex tissue [ 46 , 47 ]. The differential expression of PGs and PAEs or other pectin-related genes was also observed during peach ( Prunus persica ) fruit [ 37 ] and banana pulp development [ 30 ]. Concomitant expression of genes involved in HG biosynthesis and degradation, as well as differential expression patterns among the members in each HG-modifying gene family, are required to achieve a proper cell wall organization and organ development [ 46 , 48 ].…”

“…In the case of bananas, multiple studies have been performed to investigate the mechanism involved in banana fruit ripening at physiological, biochemical, and molecular levels during the past decades. Most studies have been focused on gene expression [ 27 , 28 , 29 , 30 ] and activities of enzymes associated with cell wall modification [ 27 , 29 , 31 , 32 , 33 , 34 ], as well as the changes in different types of pectin polysaccharides [ 30 , 35 ]. Similar to other fruits [ 36 , 37 ], high throughput techniques, such as proteomics [ 9 , 10 , 11 , 13 ], transcriptomic [ 15 , 38 , 39 ], metabolomics [ 40 ], microRNA [ 41 ], or the combination of different omics [ 12 , 14 ], have also been employed to provide insights into genes, proteins, and metabolites involved in banana ripening based on the release of banana genomics database [ 38 ].…”