Cell wall changes in kiwifruit following post harvest ethylene treatment

Redgwell, Robert J.; Melton, Laurence D.; Brasch, Donald J.

doi:10.1016/0031-9422(90)85087-v

Cited by 65 publications

(38 citation statements)

References 12 publications

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“…Although PME is part of a large multi-gene family with functional redundancy, the isoform analyzed here is a strong candidate for further studies of coffee fruit development and ripening. Similar to our results, PME activity has been reported in several ripening climacteric fruits, including kiwifruit, papaya, avocado, and peach (Redgwell et al, 1990;Paull et al, 1999;Wakabayashi et al, 2000;Brummel et al, 2004). During the ripening process, there are complex changes in the fruit wall due to the presence of cell wall softening enzymes and/or enzymatic inhibitors (Ali et al, 2004).…”

Section: Capme4 Expression During Fruit Development and Ripening And supporting

confidence: 92%

Gene expression and enzymatic activity of pectin methylesterase during fruit development and ripening in Coffea arabica L.

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Leite

Budzinski³

et al. 2012

Genet. Mol. Res.

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ABSTRACT. Coffee quality is directly related to the harvest and post harvest conditions. Non-uniform maturation of coffee fruits, combined with inadequate harvest, negatively affects the final quality of the product. Pectin methylesterase (PME) plays an important role in fruit softening due to the hydrolysis of methylester groups in cell wall pectins. In order to characterize the changes occurring during coffee fruit maturation, the enzymatic activity of PME was measured during different stages of fruit ripening. PME activity progressively increased from the beginning of the ripening process to the cherry fruit stage. In silico analysis of expressed sequence tags of the Brazilian Coffee Genome Project database identified 5 isoforms of PME. We isolated and cloned a cDNA homolog of PME for further characterization. CaPME4 transcription was analyzed in pericarp, perisperm, and endosperm tissues during fruit development and ripening as well as in other plant tissues. Northern blot analysis revealed increased transcription of CaPME4 in the pericarp 300 days after flowering. Low levels of CaPME4 mRNAs were observed in the endosperm 270 days after flowering. Expression of CaPME4 transcripts was strong in the branches and lower in root and flower tissues. We showed that CaPME4 acts specifically during the later stages of fruit ripening and possibly contributes to the softening of coffee fruit, thus playing a significant role in pectin degradation in the fruit pericarp.

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Section: Capme4 Expression During Fruit Development and Ripening And supporting

confidence: 92%

Gene expression and enzymatic activity of pectin methylesterase during fruit development and ripening in Coffea arabica L.

Cação

Leite

Budzinski³

et al. 2012

Genet. Mol. Res.

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“…During this period there were no changes in cell wall composition (Redgwell unpubl. data)buttherewasa 24%decrease in the amount of the DMSO-soluble fraction which containedmainlystarch (Redgwell et al 1990). This confirmed earlierresults (Redgwell et aI.…”

Section: Resultsmentioning

confidence: 99%

“…Cell wall swelling Following a postharvest ethylene treatment the cell walls of kiwifruit became more hydroscopic as the fruit softened, as evidenced by a visible swelling of the CWMs (Hallett et al 1992) and an increase in the viscosity of the CWM in water (Redgwell et al 1991(Redgwell et al , 1992. A similar phenomenon was demonstrated by the cell walls of the on-vine softened fruit.…”

Section: Solubilisation Of Pectic Polymersmentioning

confidence: 99%

“…Detailed studies (Redgwell et al 1990(Redgwell et al , 1991(Redgwell et al , 1992 with kiwifruit have shown that during ethylene-induced softening the cell wall undergoes physicochemical changes, including solubilisation and degradation of cell wall pectin, loss of galactose from the sidechains of the pectic polymers, and a marked swelling of the cell wall. Almost all of these changes occurred during the first phase of kiwifruit (Actinidia deliciosa (A.…”

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confidence: 99%

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Cell wall changes during on-vine softening of kiwifruit

Redgwell

Percy

1992

New Zealand Journal of Crop and Horticultural Science

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“…A net decrease in cell wall galactose (9,17) and increases in soluble galactose during ripening of tomato and kiwifruit have been reported (17). Although no increase in soluble polymeric galactose was found in our study, it is possible that galactose polymers solubilized from the CWM are depolymerized, the products of this being oligomers of sufficiently low Mr to enable them to pass through the dialysis membrane and be lost (17). However, whether the loss of galactose is due to increased solubilization or metabolism is unclear.…”

Section: Gel Filtration Chromatographymentioning

confidence: 99%

Cell Wall Changes in Nectarines (Prunus persica)

Dawson¹,

Melton²,

Watkins³

1992

Plant Physiol.

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115

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Nectarine fruit (Prunus persica L. Batsch var nectarina [Ait] maxim) cultivar Fantasia were either ripened immediately after harvest at 20°C or stored for 5 weeks at 2°C prior to ripening. Fruit ripened after 5 weeks of storage did not soften to the same extent as normally ripened fruit, they lacked juice, and had a dry, mealy texture. Pectic and hemicellulosic polysaccharides were solubilized from the mesocarp of the fruit using phenol:acetic acid:water (PAW) treatment to yield PAW-soluble material and cell wall material (CWM). The carbohydrate composition and relative molecular weight (Mr) of polysaccharide fractions released from the CWM by sequential treatment with cyclohexane-trans-1,2-diamine tetra-acetate, 0.05 M Na2CO3, 6 M guanidinium thiocyanate, and 4 M KOH were determined. Normal ripening of nectarines resulted in solubilization of pectic polymers of high Mr from CWM during the first 2 d at ripening temperatures. Concurrently, galactan side chains were removed from pectic polymers. Solubilized pectic polymers were depolymerized to lower Mr species during the latter stages of ripening. Upon removal from cool storage, fruit had undergone some pectic polymer solubilization, and after ripening, pectins were not depolymerized and were of high Mr. Side chains did not appear to be removed from insoluble pectic polymers and branched pectins accumulated in the CWM. The molecular weight profiles obtained by gel filtration of the hemicellulosic fractions from normally ripening and mealy fruit were similar. The results suggest that mealiness results as a consequence of altered pectic polymer breakdown, including that associated with neutral side chains.

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Cell wall changes in kiwifruit following post harvest ethylene treatment

Cited by 65 publications

References 12 publications

Gene expression and enzymatic activity of pectin methylesterase during fruit development and ripening in Coffea arabica L.

Gene expression and enzymatic activity of pectin methylesterase during fruit development and ripening in Coffea arabica L.

Cell wall changes during on-vine softening of kiwifruit

Cell Wall Changes in Nectarines (Prunus persica)

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