Screening of cell wall-related genes that are expressed differentially during ripening of pears with different softening characteristics

Song, Linyan; Wang, Zhigang; Wang, Zhimin; Geng, Meng; Zhai, Rui; Cai, Meng; Ma, Fengwang; Xu, Lingfei

doi:10.1016/j.postharvbio.2015.12.012

Cited by 38 publications

(23 citation statements)

References 46 publications

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“…The NEP is comprised mainly of highly branched rhamnogalacturonan I pectin molecules tightly bound to primary cell wall (Brummell, 2006; Renard, 2005). During the process of cell‐wall loosening, there is generally an increase in soluble pectin and a decrease in insoluble pectin (Song et al., 2016). The action of debranching enzymes, PME, PAE, and PG produces shorter‐chain molecules that are solubilized into CEP and WEP fractions (Gwanpua et al., 2017).…”

Section: Discussionmentioning

confidence: 99%

Natural variations in a pectin acetylesterase gene, MdPAE10, contribute to prolonged apple fruit shelf life

Shen

Chen

et al. 2021

The Plant Genome

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Room‐temperature shelf life is a key factor in fresh market apple (Malus domestica Borkh.) quality and commercial value. To investigate the genetic and molecular mechanism underlying apple shelf life, quantitative trait loci (QTL) were identified using bulked segregant analysis via sequencing (BSA‐seq). Ethylene emission, flesh firmness, or crispness of apple fruit from 1,273 F1 plants of M. asiatica Nakai ‘Zisai Pearl’ × M. domestica ‘Golden Delicious’ were phenotyped prior to and during 6 wk of room‐temperature storage. Segregation of ethylene emission and the flesh firmness or crispness traits was detected in the population. Thirteen QTL, including three major ones, were identified on chromosome 03, 08, and 16. A candidate gene encoding pectin acetylesterase, MdPAE10, from the QTL Z16.1 negatively affected fruit shelf life. A 379‐bp deletion in the coding sequence of MdPAE10 disrupted its function. A single nucleotide polymorphism (SNP) in the MdPAE10 promoter region reduced its transcription activity. These findings provided insight into the genetic control of fruit shelf life and can be potentially used in apple marker‐assisted selection.

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Section: Discussionmentioning

confidence: 99%

Natural variations in a pectin acetylesterase gene, MdPAE10, contribute to prolonged apple fruit shelf life

Shen

Chen

et al. 2021

The Plant Genome

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“…Removal of terminal galacturonosyl residues from pectin Tomato [5], strawberry [32][33][34][35][36][37], pear [38][39][40], apple [41][42][43], papaya [44], raspberry [45], melon [46], peach [47][48][49], pepper [50].…”

Section: Cell Wall Enzyme Activity or Gene Expressionmentioning

confidence: 99%

Fruit Softening: Revisiting the Role of Pectin

Wang¹,

Yeats²,

Uluışık³

et al. 2018

Trends in Plant Science

376

227

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Fruit softening, which is a major determinant of shelf life and commercial value, is the consequence of multiple cellular processes, including extensive remodeling of cell wall structure. Recently, it has been shown that pectate lyase (PL), an enzyme that degrades de-esterified pectin in the primary wall, is a major contributing factor to tomato fruit softening. Studies of pectin structure, distribution, and dynamics have indicated that pectins are more tightly integrated with cellulose microfibrils than previously thought and have novel structural features, including branches of the main polymer backbone. Moreover, recent studies of the significance of pectinases, such as PL and polygalacturonase, are consistent with a causal relationship between pectin degradation and a major effect on fruit softening.

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“…Tomato firmness depends on the structural integrity of the cell wall and the middle lamella, whose responsible enzymes are pectinamethylesterase (PME) (EC 3.1.1.11) and polygalacturonase (PG) (EC 3.2.1.15) that are involved in pectin degradation and other cell wall materials (Jolie et al, 2010). During this softening there is an increase in soluble pectin and a decrease in insoluble pectin, causing a reduction in firmness (Song et al, 2016). PME catalyses the hydrolysis of pectin methyl ester groups, releasing methanol and converting pectin to pectate.…”

Section: Introductionmentioning

confidence: 99%

PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits

Sobral

Oliveira

Fontes

et al. 2021

RSD

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Tomato is a fruit of great commercial importance and highly cultivated. However, postharvest losses represent one of the main problems of this crop and can be minimized as alternative techniques. Therefore, the objective of the present work was to maintain tomato firmness by applying calcium chloride-associated pectin-methylesterase (PME) by the vacuum infusion method. Tomatoes of cultivar IAP-6 were submitted to vacuum infusion with water, vacuum infusion with 5% calcium chloride and vacuum infusion with PME associated with 5% calcium chloride, fruits without infusion were used as control. Fresh mass loss, fruit firmness, peel color, soluble solids content, pH, total acidity, PME activity and calcium activity were evaluated. The experiment was carried out in a completely randomized design in a 4x5 factorial scheme with three replications for 12 days, evaluated every 3 days. The means were compared using the Tukey test (p <0.05). Data were analyzed graphically with confidence interval (CI p <0.05). Regarding the loss of fresh mass there was an increase over time in all treatments. The PME + CaCl2 5% treatment was the most suitable for reducing firmness loss, as well as presenting the smallest variation of PME activity, as well as low levels of organic acids. Therefore, vacuum infusion with PME + CaCl2 in tomatoes maintains acceptable firmness and physicochemical characteristics as well as CaCl2 infusion.

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Screening of cell wall-related genes that are expressed differentially during ripening of pears with different softening characteristics

Cited by 38 publications

References 46 publications

Natural variations in a pectin acetylesterase gene, MdPAE10, contribute to prolonged apple fruit shelf life

Natural variations in a pectin acetylesterase gene, MdPAE10, contribute to prolonged apple fruit shelf life

Fruit Softening: Revisiting the Role of Pectin

PME and CaCl2 vacuum infusion maintains the firmness and physicochemical characteristics of tomato fruits

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