Antisense inhibition of pectate lyase gene expression in strawberry fruit: Characteristics of fruits processed into jam

Sesmero, Rafael; Quesada, Miguel A.; Mercado, José A.

doi:10.1016/j.jfoodeng.2006.01.044

Cited by 31 publications

(14 citation statements)

References 27 publications

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“…The role of PL in fruit firmness was further demonstrated by transgenic strawberries with transformation of antisense PL (Jiménez-Bermúdez et al 2002;Sesmero et al 2007). The transgenic fruits containd less pectin and were firmer while the softening process during fruit ripening was significantly delayed.…”

Section: Discussionmentioning

confidence: 99%

Comparative analysis of pectate lyase in relation to softening in strawberry fruits

Zhou¹,

Li²,

Zhao³

2016

Can. J. Plant Sci.

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Strawberry fruits are perishable due to fruit softening occurring during storage and marketing, but the mechanism by which this occurs is not clear. In this study, the possible mechanism of softening is explored by comparative studies on the changes of fruit firmness, pectate lyase (PL) activities, and relative expression levels of PL genes between two strawberry cultivars. The results indicate that a method for the determination of PL activity in the strawberry fruit was established. The activity of PL was at a low level in the small green fruit to white fruit stage, and maintained at a high level in the ripening and softening stage. The PL gene was specifically expressed in fruit and mainly in the ripening stage. PL expressions were closely correlated with PL activities, and negatively related with the changes in flesh firmness. The full-length cDNA of PL genes from the two cultivars was cloned using the RACE method. Amino acid residues of C terminal sequences of the PL proteins from different species showed significant variations. Those results suggested that the differences in PL activity, gene sequence, and gene expression patterns may lead to the different roles of PL in different fruit textures of strawberries during ripening and softening.Key words: fruit ripening and softening, pectate lyase, strawberry.Résumé : La fraise est un fruit périssable parce que la baie ramollit pendant l'entreposage et la vente, mais on ne sait pas exactement quel mécanisme est à l'origine de ce phénomène. Les auteurs se sont efforcés de le préciser en comparant les changements qui surviennent au niveau de la fermeté du fruit, de l'activité de la pectate lyase (PL) et de l'expression relative des gènes PL chez deux cultivars de fraisier. Les résultats ont permis d'établir une méthode pour jauger l'activité de la PL chez la fraise. La PL est peu active dans les petites baies vertes, jusqu'au stade du fruit blanc, après quoi elle reste très active pendant le mûrissement et le ramollissement. Le gène PL s'exprime spécifiquement chez le fruit et surtout pendant le mûrissement. L'expression du gène PL est étroitement corrélée à l'activité de la PL et négativement reliée aux changements de fermeté de la chair. Les auteurs ont cloné l'ADNc complet des gènes PL des deux cultivars par la technique RACE. Les résidus des acides aminés de la séquence C finale des protéines PL varient significativement entre les deux variétés. Ces résultats donnent à penser que les écarts au niveau de l'activité de la PL, de la séquence génétique et de l'expression des gènes pourraient expliquer le rôle variable de la PL dans les diverses textures observées chez la fraise pendant le mûrissement et le ramollissement. [Traduit par la Rédaction] Mots-clés : fraise, pectate lyase, mûrissement, ramollissement du fruit.

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Section: Discussionmentioning

confidence: 99%

Comparative analysis of pectate lyase in relation to softening in strawberry fruits

Zhou¹,

Li²,

Zhao³

2016

Can. J. Plant Sci.

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“…Chourasia et al (2006) proposed that expression of PL may be closely associated with pectin degradation during ripening and play an important role in mango softening. Sesmero et al (2007) observed the antisense inhibition of pectate lyase gene expression in strawberry fruit and found two independent lines showing a reduction in pectate lyase mRNA transcript level of 90 % (Apel 14) and 99 % (Apel 23). At harvest, ripen fruits from these two lines were significantly firmer than control.…”

Section: Pectate Lyasementioning

confidence: 99%

Biochemistry of fruit softening: an overview

Payasi¹,

Mishra

Chaves

et al. 2009

Physiol Mol Biol Plants

200

125

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Softening is a developmentally programmed ripening process, associated with biochemical changes in cell wall fractions involving hydrolytic processes resulting in breakdown of cell-wall polymers such as cellulose, hemicelluloses and pectin etc. Various hydrolytic reactions are brought about by polygalacturonase, pectin methyl esterase, pectate lyase, rhamnogalacturonase, cellulase and β-galactosidase etc. Besides these enzymes, expansin protein also plays an important role in softening. Textural changes during ripening help in determining the shelf life of a fruit. An understanding of these changes would help in formulating procedures for controlling fruit softening vis-à-vis enhancing shelf life of fruits. In the present review an attempt has been made to coalesce recent findings on biochemistry of fruit softening.

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“…Finally, phospholipase D causes membrane deterioration through catalyzing the hydrolysis of phospholipids, which maintain cell viability and homeostasis into phosphatidic acid (Dawidowicz 1987;Exton 1997). Suppressing such enzymes in fruit tissues considerably reduces softening rate, improve fruit quality, and extend shelf life (Brummell et al 1999;Sesmero et al 2007Sesmero et al , 2009Meli et al 2010).It was found that a primary alcohol such as hexanol, and an aldehyde such as hexanal were potent inhibitors of PLD activity (Paliyath et al 1999). Hexanal was proven to be a more potent inhibitor, apparently due F o r R e v i e w O n l y to the lack of hydroxyl group that may interrupt the complete hydrolysis of substrate-enzyme intermediate.…”

Section: Introductionmentioning

confidence: 99%

Effect of Pre-harvest Application of Hexanal and Growth Regulators in Enhancing Shelf Life and Regulation of Membrane Associated Genes in Strawberry

et al. 2017

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Antisense inhibition of pectate lyase gene expression in strawberry fruit: Characteristics of fruits processed into jam

Cited by 31 publications

References 27 publications

Comparative analysis of pectate lyase in relation to softening in strawberry fruits

Comparative analysis of pectate lyase in relation to softening in strawberry fruits

Biochemistry of fruit softening: an overview

Effect of Pre-harvest Application of Hexanal and Growth Regulators in Enhancing Shelf Life and Regulation of Membrane Associated Genes in Strawberry

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