A comparative study on wall degrading enzymes, pectin modifications and softening during ripening of selected tropical fruits

Ali, Zuraidah; Chin, Lieng-Hong; Lazan, Hamid

doi:10.1016/j.plantsci.2004.03.030

Cited by 196 publications

(142 citation statements)

References 35 publications

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“…Results showed that there was a significant difference in fruit firmness between different coatings. These results are in conformity with those mentioned by Chien et al (2007) (A) = 0.12, (B) = 0.11, (A×B) = 0.32 Ali et al (2004) mentioned that the decrease in firmness detected as fruits ripen concerning a consequence of changes on cell wall metabolism, the softening process is thought to be a result of pectin methyl esterase (PME) followed by polygalacturonase (PG) activity (Abu-Goukh and Bashir, 2003). Moreover that, the higher humidity maintained by these coatings aids in reducing the water loss and respiration activity and thus maintained cell turgidity.…”

Section: Decay Fruit Percentagesupporting

confidence: 93%

Does the Quality of Valencia Orange Vary in Response to Different Coatings during Cold Storage?

Khedr

2017

NIDOC-ASRT

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D UE to the importance of the process of fruit waxing in Valencia orange especially for exportation, the current study aimed to evaluate the effect of bee wax, gum arabic, paraffin oil and chitosan in different concentrations as coating materials on the quality of Valencia orange fruits during cold storage at 5 • C and 90-95% relative humidity for 90 days. Chitosan at 1 or 2% and paraffin at 99% showed the lowest significant decay percentages. Moreover, chitosan at 2% showed the lowest rates of weight loss and pectin methylesterase activity, also it maintaining fruit colour brightness and hardness of fruits compared with uncoated ones. In addition to, the different applied films affected significantly respiration rate and ascorbic acid content compared with untreated ones.

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Section: Decay Fruit Percentagesupporting

confidence: 93%

Does the Quality of Valencia Orange Vary in Response to Different Coatings during Cold Storage?

Khedr

2017

NIDOC-ASRT

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“…480 activity units and then started to decrease. Previous works reported similar activity patterns for PME in sapodilla, guava, papaya and "carambola" (Miranda et al, 2001;Abu-Goukh & Bashir, 2003;Ali et al, 2004).…”

Section: Resultssupporting

confidence: 54%

“…The reduction in firmness observed as fruits ripen is mostly a consequence of modifications on cell wall carbohydrate metabolism and on its structure (Ali et al, 2004). Fruit firmness is considered one of the main quality attributes and often limits postharvest shelf life.…”

Section: Resultsmentioning

confidence: 99%

Enzyme activities and pectin breakdown of sapodilla submitted to 1-methylcyclopropene

Morais

Lima

Miranda

et al. 2008

Pesq. agropec. bras.

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-The objective of this work was to investigate the influence of 1-methylcyclopropene (1-MCP) at 300 nL L -1 on activities of cell wall hidrolytic enzymes and pectin breakdown changes which Sapodilla (Manilkara zapota cv. Itapirema 31) cell wall undergoes during ripening. Sapodilla were treated with ethylene antagonist 1-MCP at 300 nL L -1 for 12 hours and then, stored under a modified atmosphere at 25ºC for 23 days. Firmness, total and soluble pectin and cell wall enzymes were monitored during storage. 1-MCP at 300 nL L -1 for 12 hours delayed significantly softening of sapodilla for 11 days at 25ºC. 1-MCP postharvest treatment affected the activities of cell wall degrading enzymes pectinmethylesterase and polygalacturonase and completely suppressed increases in beta-galactosidase for 8 days, resulting in less pectin solubilization. Βeta-galactosidase seems relevant to softening of sapodilla and is probably responsible for modification of both pectin and xyloglucancellulose microfibril network.Index terms: Manilkara zapota, beta-galactosidase, ripening. Atividade de enzimas e degradação de pectinas de sapoti submetido ao 1-metilciclopropenoResumo -O objetivo deste trabalho foi investigar a influência do 1-metilciclopropeno (1-MCP) nas atividades das enzimas hidrolíticas da parede celular e nas mudanças na degradação da pectina durante o amadurecimento de sapoti (Manilkara zapota cv. Itapirema 31). Frutos de sapotizeiro foram tratados com o inibidor da ação do etileno, 1-MCP, na concentração de 300 nL L -1 , por 12 horas e armazenados sob atmosfera modificada, à temperatura de 25±2ºC, por 23 dias. A firmeza, conteúdo de pectina total e solúvel e enzimas da parede celular foram avaliados durante todo o período de armazenamento. O 1-MCP a 300 nL L -1 por 12 horas retardou significativamente o amolecimento de sapoti por 11 dias a 25ºC. O tratamento com 1-MCP afetou a atividade das enzimas pectinametilesterase e poligalacturonase e inibiu o aumento da atividade beta-galactosidase por 8 dias, e, conseqüentemente, resultou em menor solubilização das substâncias pécticas. A beta-galactosidase parece ser relevante no amolecimento de sapoti e responsável pela modificação das pectinas e das xiloglucanas ligadas as microfibrilas de celulose.Termos para indexação: Manilkara zapota, beta-galactosidase, amadurecimento.

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“…3). As reported by many authors, the firmness loss could also be linked to the action of the softening promoting enzymes, such as polygalacturonase (Lazan et al 1986), galactosidases (Ali et al 1995), pectin methylesterase and β-1,4-glucanases (Ali et al 2005).…”

Section: Pulp Firmnessmentioning

confidence: 82%

“…Although, some earlier researchers have employed low/ high CO 2 treatments to increase shelf life and quality of mangoes, (Ali et al 1995;Ali et al 2005;Mitcham and McDonald 1993;Ortega-Zaleta and Yahia 2000;Pesis et al 2000;Beaulieu and Lea 2003;Sarzi de Souza et al 2006;Kim et al 2007), all these studies utilise controlled atmosphere or low carbon dioxide in modified atmosphere or when used high carbon dioxide in modified atmosphere, it is used for very short time span before storage conditions are set, whereas our study aims to look at the net effect of high CO 2 concentrations under modified atmosphere along with film properties and different hot water dipping temperatures to improve the shelf life of mangoes stored at 10°C.…”

Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Ramayya

Niranjan

Duncan³

2011

J Food Sci Technol

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Postharvest quality of Alphonso mangoes (Mangifera indica L) is vital to ensure proper ripening and good quality. 500 g mature green mangoes, were subjected to three pre-packaging hot water dips (20, 30 & 40°C) for 40 min, two packaging films (OPP unperforated and perforated), using three levels of gas concentrations of 25,50 and 75% v/v CO 2 treatments (balance N 2 ) and stored at 10°C for 21 days. During the storage period headspace gas composition, weight loss, ascorbic acid, pulp firmness, external fruit colour and overall quality score were measured to determine optimum storage conditions. The most effective postharvest condition was found to be dipping in water maintained at 40°C for 40 min, followed by packaging under 50% CO 2 in bags made of unperforated film when compared to mangoes packed under 25 and 75% CO 2 which showed deteriorated quality including spoilage and mould. Good keeping quality of at least 21 days was achieved under these conditions, which was much superior to the control samples that showed deterioration after 12 days of storage.

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A comparative study on wall degrading enzymes, pectin modifications and softening during ripening of selected tropical fruits

Cited by 196 publications

References 35 publications

Does the Quality of Valencia Orange Vary in Response to Different Coatings during Cold Storage?

Does the Quality of Valencia Orange Vary in Response to Different Coatings during Cold Storage?

Enzyme activities and pectin breakdown of sapodilla submitted to 1-methylcyclopropene

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

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