Cell wall modifications, degrading enzymes and softening of carambola fruit during ripening

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

doi:10.1093/jxb/50.335.767

Cited by 87 publications

(36 citation statements)

References 36 publications

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“…Typically, pectins will be solubilized and sequentially disassembled through increased depolymerization of various pectin classes. In many fruits, increased solubility of pectins during ripening is attributed to the decreased contents of the SSP (Chin and others 1999; Ali and others 2004), which may also occur in this study.…”

Section: Resultssupporting

confidence: 54%

“…Previous studies showed that there is a close relationship between firmness changes and the structures and contents of pectins (Chin and others 1999; Ketsa and others 1999; Murayama and others 2002; Ali and others 2004; Alonso and others 2005), especially between firmness and the content of SSP (Murayama and others 2002). Table 1 to 3 show that the firmness of crisp cherries is higher than that of soft cherries for both ripe and unripe groups.…”

Section: Resultsmentioning

confidence: 98%

See 1 more Smart Citation

Physicochemical Properties, Firmness, and Nanostructures of Sodium Carbonate‐Soluble Pectin of 2 Chinese Cherry Cultivars at 2 Ripening Stages

Zhang¹,

Chen²,

An³

et al. 2008

Journal of Food Science

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Firmness and physicochemical properties of 2 Chinese cherry (Prunus pseudocerasus L.) cultivars (soft cultivar "Caode" and crisp cultivar "Bende") at unripe and ripe stages were investigated, and the qualitative and quantitative information about sodium carbonate-soluble pectin (SSP) nanostructures was determined by atomic force microscopy (AFM). The lengths and widths of the cherry SSPs are very regular: almost all of the widths and lengths of SSP single molecules are composed of several basic units. The widths of the SSP chains are 37, 47, 55, and 61 nm, and the lengths are 123, 202, and 380 nm in both cultivars. The results show that the firmer cherry groups (crisp fruit) contain more percentages of wide and short SSP chains than soft fruit, and the unripe groups contain more percentages of wide and long SSP chains than corresponding ripe groups. They indicate that those nanostructural characteristics of SSP are closely related with firmness of the Chinese cherries in each cultivar.

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Section: Resultssupporting

confidence: 54%

Section: Resultsmentioning

confidence: 98%

Physicochemical Properties, Firmness, and Nanostructures of Sodium Carbonate‐Soluble Pectin of 2 Chinese Cherry Cultivars at 2 Ripening Stages

Zhang¹,

Chen²,

An³

et al. 2008

Journal of Food Science

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“…The cell wall enzymes mainly attributed to the changes taking place in the pectic composition of fruits during ripening and processing are pectinesterase (PE) and polygalacturonase (PG) (7,9,10). PE catalyzes the hydrolytic de-esterification of pectins causing pectic chains with a lower degree of esterification.…”

mentioning

confidence: 99%

“…Endo-PG is responsible for the softening that takes place during fruit ripening, by depolymerization of the middle lamella (14,15). Many researchers have found correlations between fruit softening and increased PG activity, such as in carambola fruit (10), persimmon and jujube fruits (16), and kiwi (17).…”

mentioning

confidence: 99%

Pectinesterase and polygalacturonase in changes of pectic matter in olives (cv. Hojiblanca) intended for milling

Mínguez-Mosquera

Gallardo‐Guerrero

Roca

2002

J Americ Oil Chem Soc

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Virgin olive oil is a highly valued product, and it is important to optimize extraction yield. The pectic composition and the related enzymatic activities, present in the raw material, are variables that may affect that process. The pectinolytic activities producing modifications in the pectic matter of olive fruits (variety Hojiblanca) during ripening and the associated changes in texture were studied. Pectinesterase (PE) activity increased with ripeness until reaching a peak when anthocyanin synthesis in the fruit became marked (turning color stage). From then on, it decreased. In contrast, polygalacturonase (PG) activity in the ripe-green fruit decreased sharply when anthocyanin formation began (small reddish spots stage) and then increased, reaching a maximum in the ripe-black fruit. Parallel changes were noted in the texture and pectic content of the olives, related to endo-and exo-PG enzymatic activities, together with a decrease in the degree of esterification of the pectic matter, which could be associated with PE action. The distribution of the pectic fractions in the raw material and the changes in them during the olive oil extraction process showed the role of PE and PG in the fruits that was related to the yield of extracted oil.Paper no. J9907 in JAOCS 79, 93-99 (January 2002). FIG. 3. Percentage of retention of the pectic fractions during ripening of Hojiblanca variety olives. See Figure 2 for abbreviations. FIG. 4. Percentage changes in the pectic fractions of olives, supplied from the mill throughout the fruit picking period, and their respective alperujos; coefficient of variation <5% in all cases; mean of three replicates. See Figure 2 for abbreviations.

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“…Pectinases especially PG was also known to play a major role in tissue breakdown during the final stages of fruit ripening. Increase in pectinases activity (PE and PG) and decrease in molecular weight of pectin was observed during ripening of melons and carambola fruits suggesting that pectinases are not directly involved in fruit ripening but are involves in fruit ripening associated pectin disassembly (Chin et al, 1999 ).…”

Section: Biological Significance Of Pectinasesmentioning

confidence: 99%

Industrially Important Carbohydrate Degrading Enzymes from Yeasts: Pectinases, Chitinases, and β-1,3-Glucanases

Gummadi

Kumar

Dash

et al. 2009

Yeast Biotechnology: Diversity and Applications

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Cell wall modifications, degrading enzymes and softening of carambola fruit during ripening

Cited by 87 publications

References 36 publications

Physicochemical Properties, Firmness, and Nanostructures of Sodium Carbonate‐Soluble Pectin of 2 Chinese Cherry Cultivars at 2 Ripening Stages

Physicochemical Properties, Firmness, and Nanostructures of Sodium Carbonate‐Soluble Pectin of 2 Chinese Cherry Cultivars at 2 Ripening Stages

Pectinesterase and polygalacturonase in changes of pectic matter in olives (cv. Hojiblanca) intended for milling

Industrially Important Carbohydrate Degrading Enzymes from Yeasts: Pectinases, Chitinases, and β-1,3-Glucanases

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