Biochemistry of fruit softening: an overview

Payasi, Anurag; Mishra, Nagendra N.; Chaves, Ana Lúcia Soares; Singh, Randhir

doi:10.1007/s12298-009-0012-z

Cited by 201 publications

(157 citation statements)

References 107 publications

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“…All the results above showed that PL activity was maintained at a higher level during fruit ripening and softening both in the softer and firmer cultivars. These results were different from respiration climacteric fruit in which PL activity of banana increased gradually in the climacteric period, reaching a peak at the maximum rate of respiration and then gradually declined with reducing of respiration (Payasi et al 2009). …”

Section: Symbolmentioning

confidence: 58%

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: Symbolmentioning

confidence: 58%

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

Zhou¹,

Li²,

Zhao³

2016

Can. J. Plant Sci.

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“…The relationship between the two parameters (ICO 2 × mealiness) is also exhibited in the high Pearson correlation (Table 2). Perhaps the higher ICO 2 in fruit with high mealiness is related to the intercellular space reduction by the soluble pectin, whereby fruit softening is a result of hydrolysis of various cell wall components, such as pectin (Prasanna et al, 2007;Payasi et al, 2009).…”

Section: Quality Analysis After 8 Months Of Storagementioning

confidence: 99%

“…Fruit from the control treatment group showed the highest incidence of mealiness ( Figure 2E), which is related to higher ethylene production and IEC, since they have a high Pearson correlation ( Table 2). The effect of the ethylene on mealiness is related to cell wall enzyme activation (Prasanna et al, 2007;Goulao and Oliveira, 2008;Payasi et al, 2009). On the other hand, the combined application of AVG + NAA, AVG + 1-MCP and AVG + ABS suppressed (p < 0.05) the incidence of mealiness in relation to AVG application in isolation ( Figure 2E).…”

Section: Quality Analysis After 8 Months Of Storagementioning

confidence: 99%

Aminoethoxyvinylglycine: isolated and combined with other growth regulators on quality of ‘Brookfield’ apples after storage

Brackmann

Thewes

Anese

et al. 2015

Sci. agric. (Piracicaba, Braz.)

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Growth regulators are used in the production of apples worldwide, especially to extend the harvest period and maintain postharvest quality. This study aimed to investigate the effects of applying aminoethoxyvinylglycine (AVG) in isolation as well as in combination with other growth regulators and postharvest techniques on the harvest quality and storage potential of 'Brookfield' apples (Malus domestica), a 'Gala' strain. Fruit receiving AVG only had the highest starch content and the highest titratable acidity at harvest. After 8 months of storage, the AVG + 1-MCP (1-methylcyclopropene) and AVG + ABS (ethylene absorption) conserved higher flesh firmness than to all the other treatments. Naphthaleneacetic acid (NAA) application induced ACC oxidase enzyme activity at harvest, but not after storage. AVG application, with or without the aid of another technique, did not decrease the red skin color of 'Brookfield' apples. Low mealiness and a high healthy fruit percentage was obtained when the fruits were submitted to pre-harvest AVG application combined with NAA, 1-MCP and ABS. Internal carbon dioxide had an inverse correlation with the quantity of healthy fruit and was directly correlated with mealiness.Keywords: Malus domestica, postharvest quality, skin color, ethephon, naphthaleneacetic acid IntroductionThe application of growth regulators is necessary either to advance or to delay the fruit harvest in the field, due to the short period that fruit remains naturally at the correct maturation stage. Besides the short harvest period, another problem is that the harvest is carried out manually and requires a lot of time and manual labor. Thus, growth regulators are frequently used in the orchards.The main growth regulator applied in the field is aminoethoxyvinylglycine (AVG) which is used to delay the harvest in order to avoid pre-harvest fruit drop (McFadyen et al., 2012;Yildiz et al., 2012). AVG blinds the active site of ACC (1-aminocyclopropane-1-carboxylate) synthase enzyme and inhibits ethylene production and maturation events initiated by this plant hormone (Yu and Yang, 1979;Huai et al., 2001). Despite the benefits promoted by AVG application, it decreases the red skin color of 'Gala' apples (Malus domestica) (Steffens et al., 2006). However, this reduction of red skin color has not yet been proven in 'Gala' mutants.Another growth regulator used extensively is ethephon, mainly to advance the fruit harvest. Its application allows for an early harvest of the fruit, and also increases the red color of fruit skin Steffens et al., 2006;Ban et al., 2007). However, ethephon application may decrease organoleptic quality and decrease the storage potential of fruit after harvest, especially in terms of declines in flesh firmness (Steffens et al., 2006;Ban et al., 2007). As well as the application of ethephon, naphthaleneacetic acid (NAA) is also used during apple production. Its application reduces pre-harvest fruit drop in apples (Yuan and Carbaugh, 2007; Unrath et al., 2009), oranges (Zur and Goren, 1977) ...

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“…For Soh et al (2006), the activity of an isoform of α-galactosidase increases as the papaya fruit loses its firmness. Payasi et al (2009) indicated that the activity of glycosidases such as β-hexosaminidase, α-mannosidase, and α-galactosidase increases in tomato when it is harvested at the fully mature stage. Moreover, Yashoda et al (2007) attributed the softening of ripened mango to the activities of endomannosidase and α-mannosidase.…”

Section: Introductionmentioning

confidence: 99%

The role of hydrolases in the loss of firmness and of the changes in sugar content during the post-harvest maturation of Carica papaya L. var solo 8

et al. 2012

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Fruit ripening is associated with many hydrolase activities involved in the softening of the fruit during the maturation. This study investigates the relationship between the loss of firmness along with the changes of sugar content and the enzymatic activities in Carica papaya L.var solo 8 during post-harvest storage. Three maturation stages (green immature: the fruit is entirely green, green mature: the fruit shows 1/32 yellow skin and fully mature: the fruit shows 1/8 yellow skin) have been selected and stored at 15, 22 and 28°C. The reduction of fruit firmness, total sugar contents, refractive index (% Brix) and enzymatic activities were measured. Low enzymatic activities (0.035 μmol/min/mg) were recorded in fruit harvested at the green immature stage with no significant (p≥0.05) effect on the softening while fruit harvested at the green mature and fully mature stages showed enzymatic activities 7 times as high as those of the green immature stage. These high enzymatic activities were responsible for the loss of firmness of the fruit. Accordingly, papayas at the green mature and fully mature stages displayed higher maxima of sugar content (4.8 g/100 g at 28°C at day 12, and 10.2 g/100 g at 22°C at day 8, respectively) at higher temperatures. Meanwhile in green immature papayas, the maximum was only 4.3 g/100 g at 22°C and day 12 of storage. The results show that the loss of firmness of the papaya was highly related to the hydrolytic enzyme activities and the sweet taste to the presence of simple sugars such as galactose liberated from the polysaccharide complexes.

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Biochemistry of fruit softening: an overview

Cited by 201 publications

References 107 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

Aminoethoxyvinylglycine: isolated and combined with other growth regulators on quality of ‘Brookfield’ apples after storage

The role of hydrolases in the loss of firmness and of the changes in sugar content during the post-harvest maturation of Carica papaya L. var solo 8

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