2016
DOI: 10.1139/cjps-2015-0323
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Comparative analysis of pectate lyase in relation to softening in strawberry fruits

Abstract: 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… Show more

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Cited by 8 publications
(7 citation statements)
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“…As one of the Cell wall-modifying enzymes, PL genes have been associated with the ripening of banana fruit as high levels of PL transcript accumulate predominantly in ripe fruit but not in unripe fruit (Pua et al, 2001;Marin-Rodriguez et al, 2003). Pectate lyase activity increased during fruit ripening in strawberry (Jimenez-Bermudez et al, 2002;Benitez-Burraco et al, 2003;Zhou et al, 2016), tomato (Uluisik et al, 2016;Yang et al, 2017), and peach (Ortiz and Lara, 2008). However, only a few PL genes were expressed in mature fruit.…”
Section: Pl Family Members Related To Peach Fruit Softeningmentioning
confidence: 99%
“…As one of the Cell wall-modifying enzymes, PL genes have been associated with the ripening of banana fruit as high levels of PL transcript accumulate predominantly in ripe fruit but not in unripe fruit (Pua et al, 2001;Marin-Rodriguez et al, 2003). Pectate lyase activity increased during fruit ripening in strawberry (Jimenez-Bermudez et al, 2002;Benitez-Burraco et al, 2003;Zhou et al, 2016), tomato (Uluisik et al, 2016;Yang et al, 2017), and peach (Ortiz and Lara, 2008). However, only a few PL genes were expressed in mature fruit.…”
Section: Pl Family Members Related To Peach Fruit Softeningmentioning
confidence: 99%
“…A ripening-related increase in extractable PL activity, assayed in vitro , was reported in many fruits including tomato ( Uluisik et al , 2016 ), banana ( Marín-Rodríguez et al , 2003 ) and strawberry ( Zhou et al , 2016 ). A suggestion that endogenous PL may exhibit action in vivo comes from the observations that, in PL-silenced tomato fruits, less pectin became soluble ( Yang et al , 2017 ) and its molecular weight remained relatively high ( Uluisik et al , 2016 ).…”
Section: Discussionmentioning
confidence: 98%
“…non-hydrolytically) to give a product with a 4-deoxy-β- l - threo -hex-4-enopyranuronosyl residue (abbreviated as ΔUA, for ‘unsaturated uronic acid’) at the newly formed non-reducing end ( Fig. 1B , reaction i) ( Fuchs, 1965 ; Shaligram and Singhal, 2010 ; Nasuno and Starr, 1967 ; Iqbal et al , 2016 ; Zhou et al , 2016 ). (Note: rules of carbohydrate nomenclature dictate that a β- l -ΔUA residue is the product expected when a lyase catalyses an elimination reaction starting with a pectic α- d -GalA residue; this does not imply any change in the configuration at carbon-1.)…”
Section: Introductionmentioning
confidence: 99%
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“…Four pectin-hydrolytic enzymes involved in pectin modification and degradation have been identified, namely pectin methylesterases (PMEs), pectin acetylesterases (PAEs), polygalacturonases (PGs), and pectate lyases-like (PLLs) [11][12][13][14], which participate in different processes of pectin degradation. PMEs are responsible for the removal of methyl ester groups from pectin [15]; PAEs can cleave the acetylester bond from pectin [16,17]; PGs cleave the α- (1,4)-galacturonosyl linkages in pectin [18]; PLLs can hydrolyze D-galacturonic acid in pectin through a β-elimination reaction [19,20]. The PG family of pectin-hydrolytic enzymes has been known to function in plant growth and development for three decades [21].…”
Section: Introductionmentioning
confidence: 99%