Fruit Softening: Revisiting the Role of Pectin.
Fruit Softening: Revisiting the Role of Pectin.
复制标题
DOI：
10.1016/j.tplants.2018.01.006
复制
发表时间：
2018-04
影响因子：
20.5
通讯作者：
Duoduo Wang;Trevor H. Yeats;S. Uluisik;J. Rose;G. Seymour
中科院分区：
文献类型：
--
作者：
Duoduo Wang;Trevor H. Yeats;S. Uluisik;J. Rose;G. Seymour
水果软化是货架期和商业价值的主要决定因素，是多种细胞过程的结果，包括细胞壁结构的广泛重塑。最近，研究表明果胶裂解酶（PL）是番茄果实软化的主要因素，它是一种降解初级壁中去酯化果胶的酶。对果胶结构、分布和动力学的研究表明，果胶与纤维素微原纤维的结合比以前认为的要紧密得多，并且具有新的结构特征，包括聚合物主骨架的分支。此外，最近对果胶酶（如PL和聚半乳糖醛酸酶）的重要性的研究表明，果胶降解与水果软化的主要影响之间存在因果关系。
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.