Pectic Enzymes in Tomatoes

Kalamaki, Mary S.; Stoforos, Nikolaos G.; Taoukis, Petros

doi:10.1002/9780470277577.ch12

Cited by 5 publications

(6 citation statements)

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“…In tomato fruit, a considerable loss of galactose is observed during ripening. This is attributed to the action of enzymes like exo‐galactanase/β‐galactosidase . Numerous genes affect the softening and shelf life of tomato fruit during ripening.…”

Section: Resultsmentioning

confidence: 99%

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Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage

et al. 2019

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Hinokitiol (β‐thujaplicin, volatile oil extracted from the wood of Hiba arborvitae [Thujopsis dolabrata var. hondae], cypress family) is a natural preservative, antimicrobial, and chelating agent, used to prevent decay and extend the shelf life of fruits and vegetables. In the present study, we used nonwoven rayon sheets impregnated with hinokitiol to conduct packaging studies. Mature green tomatoes var. “KEK‐1” were packaged under three packaging conditions, ie, modified atmosphere packaging (MAP), MAP + hinokitiol (MH), and perforated film package (as control), and their quality attributes were compared during storage. The packaging materials used were low‐density polyethylene (LDPE) film (40 μm) and fresh sheets of nonwoven rayon impregnated with hinokitiol. O2 in the MAP packaged tomatoes were retained throughout the storage period (3% to 5% O2). Results showed that MH had slightly improved quality attributes throughout the storage period when compared with MAP alone. Expression levels of LeACS, LeADH, and LeTBG4 genes were higher in 5 and 9 days of control when compared with MAP and MH. “KEK‐1” tomatoes had longer shelf life under MAP and MH packaging and maintained the quality at 15°C. Hence, the effect of the MAP with bioactive packaging treatments could be effective in the future application for the extension of shelf life and quality of fruits and vegetables.

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Section: Resultsmentioning

confidence: 99%

“…This is attributed to the action of enzymes like exogalactanase/β-galactosidase. 30 Numerous genes affect the softening and shelf life of tomato fruit during ripening. Suppression of PG activity by an antisense gene extends the shelf life but only slightly affects fruit softening.…”

Section: Figurementioning

confidence: 99%

Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage

et al. 2019

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“…The cell wall is associated with mechanical resistance and control of the shape of plant structures, acting as a barrier against water loss and invasive action of pathogens, among several other functions (Taiz et al ., 2017). It consists of a network of cellulose microfibrils inserted in a polysaccharide matrix, and some structural proteins, which can also contain enzymes that can act by modifying the physical and chemical characteristics of the cell wall (Kalamaki et al ., 2012; Zdunek et al ., 2014; Taiz et al ., 2017). Among the constituents of the cell wall, the pectic substances are usually presented as the class of polysaccharides with the most significant modifications, marked by their depolymerisation and solubilisation, due to the action of hydrolytic enzymes such as pectinamethylesterases (PME), polygalacturonases (PG) and β‐galactosidases.…”

Section: Introductionmentioning

confidence: 99%

Cell wall break down of pitanga fruit (Eugenia uniflora L.) is associated with pectic solubilisation and softening

Oliveira

Vilela

Zitha

et al. 2021

Int J of Food Sci Tech

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Summary Pitanga fruit stands out for its exotic flavour and antioxidant properties. The objective of this work was to evaluate changes in the physical, chemical and biochemical variables of red pitanga variety, in four stages of development (green, yellow, orange and red) and associate them to the cell wall break down. Analysis of pH, titratable acidity, soluble solids, firmness, soluble pectin, pectinamethylesterase (PME), polygalacturonase (PG), cell wall swelling and microstructure were performed. pH and levels of soluble solids and soluble pectin increased, in addition to the cell wall swelling and reduction of firmness, throughout the development of pitanga. From the SEM, it was possible to observe the degradation of the fruit cell wall during ripening, suggesting mainly the degradation of pectic polysaccharides, verified by the solubilisation of these substances. PG and PME enzymes were not active, which suggests that other enzymes may be associated with the cell wall break down.

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“…Οι ερευνητές αυτοί πρότειναν τη δημιουργία ενός ενεργητικά προνομιούχου συμπλέγματος ενζύμου-υποστρώματος με εφαρμογή υπερυψηλής πίεσης, οδηγώντας σε μεγαλύτερη αποικοδόμηση, όταν κατά την επεξεργασία είναι παρόντα και τα ένζυμα και το υπόστρωμα. πίεσης σε σταθερή θερμοκρασία έχει ως αποτέλεσμα την αύξηση του ρυθμού απενεργοποίησης, υποδηλώνοντας συνεργιστική δράση των παραμέτρων στην απενεργοποίηση του ενζύμου(Kalamaki et al, 2006).Ωστόσο, στη βιβλιογραφία έχει αναφερθεί ανταγωνιστική δράση της πίεσης και της θερμοκρασίας στην απενεργοποίησης και της PG τομάτας. ΟιFachin et al (2003) παρατήρησαν ότι σε σχετικά χαμηλές πιέσεις (250 MPa) και υψηλή θερμοκρασία (55°C), αύξηση της πίεσης προκάλεσε μείωση του ρυθμού απενεργοποίησης της PG σε σχέση με τον αντίστοιχο ρυθμό που παρατηρήθηκε κατά τη θερμική επεξεργασία σε ατμοσφαιρική πίεση.…”

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“…Όπως φαίνεται στο Σχήμα 3.6 αύξηση της πίεσης από την ατμοσφαιρική στα 100 MPa προκάλεσε μείωση του ρυθμού απενεργοποίησης του ενζύμου, ο οποίος εμφάνισε ελάχιστη τιμή μέχρι τα 600 MPa ενώ σε μεγαλύτερες πιέσεις άρχισε πάλι να αυξάνεται. Αντίθετα στην περίπτωση της PG αύξηση της Σχήμα 3.6 Σχηματική απεικόνιση της συνεργιστικής και ανταγωνιστικής δράσης της πίεσης και της θερμοκρασίας στο ρυθμό απενεργοποίησης των PG (60°C) και PME (70°C) τομάτας(Kalamaki et al, 2006) Αυτή η ανταγωνιστική δράση πίεσης και θερμοκρασίας μπορεί να αποδοθεί στην αντίθετη επίδραση της πίεσης και της θερμοκρασίας στους δεσμούς υδρογόνου και τις υδρόφοβες αλληλεπιδράσεις(Balny & Masson, 1993;Mozhaev et al, 1996). Ο Mozhaev και οι συνεργάτες του (1996) θεώρησαν ότι στο αρχικό στάδιο της θερμικής μετουσίωσης, οι πρωτεΐνες χάνουν μόρια νερού τα οποία είναι σημαντικά δομικά στοιχεία.…”

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Μελέτη Της Επίδρασης Των Παραμέτρων Της Διεργασίας Υπερυψηλής Υδροστατικής Πίεσης Στα Ένζυμα Της Τομάτας Και Εφαρμογή Για Την Παραγωγή Προϊόντων Με Επιθυμητά Χαρακτηριστικά

Boulekou¹,

Μπουλέκου²

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The objective of this work was to study the application of High Hydrostatic Pressure (HHP) on quality attributes of tomato products. Textural properties of tomato fruit play an important role to the overall quality in both fresh market and processed tomatoes and can be attributed to the activity of the pectinolytic enzymes such as pectin methylestarase (PME) and polygalactouronase (PG). The effect of high hydrostatic pressure processing on the endogenous tomato enzymes, PME and PG, was kinetically studied. The enzyme inactivation kinetic study was performed using three different tomato varieties: Cherry tomatoes (Lycopersicon esculentum variety Cherrelino) and two industrial hybrids namely Oval Red and Red Sea.The inactivation of PME and PG in freshly squeezed Cherry tomato juice was studied in the pressure range of 0,1-800 MPa combined with temperatures ranging from 40 to 80°C. The decrease of enzyme activity during thermal and pressure inactivation for both PME and PG followed first-order kinetics. PME in Cherry xii tomato juice was found to be pressure-stable and an antagonistic effect of pressure and temperature was observed. On the other hand, PG was more sensitive to pressure than PME. The PG inactivation rate constant increased with increasing pressure at all temperatures tested indicating a synergistic effect of pressure and temperature. The effect of HP processing on cherry tomato juice quality attributes were studied at selected processing conditions. The HP processing conditions did not significantly affect the color and lycopene content of tomato juice. Furthermore HP processing allowed total PG inactivation with concurrent remaining PME activity leading to high quality products in terms of viscosity and textural properties.The inactivation of PME and PG in tomato juice from Oval Red and Red Sea hybrids, was kinetically studied in the pressure range of 0,1-400 MPa combined with temperatures ranging from 40 to 80°C. PG inactivation in both thermal and high pressure processing deviated from 1 st order kinetics and was described by an n th order model for both tomato hybrids. PG was found to be extremely thermotolerant, 60% Oval Red PG inactivation was observed only when tomato juice was thermally treated at 80°C for one hour. Red Sea PG was found to be more temperature sensitive than Oval Red PG.On the other hand PG activity was extremely sensitive when thermal treatment was combined with pressure. HP treatment at 400 MPa combined with temperature of 70°C led to total PG inactivation. In the case of Oval Red juice a synergistic effect of pressure and temperature was observed on PG inactivation. However, according to the results an antagonistic effect of pressure and temperature was observed in pressures lower than 200 MPa combined with high temperatures (70°C) in Red Sea tomato juice. PME inactivation was kinetically studied in thermally and HP treated OvalRed and Red Sea tomato juice. Tomato juice was thermally treated in the temperature range of 50-80°C. High pressure processing from 100 to 800 MPa wa...

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Pectic Enzymes in Tomatoes

Cited by 5 publications

References 86 publications

Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage

Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage

Cell wall break down of pitanga fruit (Eugenia uniflora L.) is associated with pectic solubilisation and softening

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