Compositional changes in cell wall polymers during mango fruit ripening

Muda, Pauziah; Seymour, Graham B.; Errington, Neil; Tucker, Gregory A.

doi:10.1016/0144-8617(95)00028-6

Cited by 49 publications

(22 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…42 Progressive depolymerization of chelator-soluble pectin leading to increased polydispersity with concomitant loss of firmness is reported in ripening mango. 4 Loss of pectic neutral sugars (arabinose and galactose) has been attributed to increased activity of some of the pectolytic and other enzymes during softening of Keitt and Tommy Atkins mango cultivars. 43 It is known that fruit softening generally is accompanied by a decrease in the content of insoluble pectic substance with a concomitant increase in soluble polyuronides.…”

Section: Resultsmentioning

confidence: 99%

“…7,9,10 Pectolytic enzymes such as polygalacturonase, pectin methylesterase and galactosidase are involved in decreasing pectin molecular weight with concomitant loss of neutral sugars such as arabinose and galactose, which together are correlated with softening of several mango cultivars. 4,5,9 Very little information of a detailed nature is available on ripening-induced changes in Alphonso mango, which are interrelated and include loss in weight and firmness, reduction in the contents of starch and acids with concomitant increase in total soluble solids, alterations in pH, sugar-acid ratio and carotenoids. The objective of this study was to examine the extent of correlation with textural softening in mango fruit of cv.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Mango ripening: changes in cell wall constituents in relation to textural softening

2005

View full text Add to dashboard Cite

Ripening of mango (Mangifera indica L., cv. Alphonso) fruit is characterized by a series of biochemical changes resulting in gradual textural softening. From unripe to ripe stage, the starch content came down from 18% to 0.1%; pectin from 1.9% to 0.5%; cellulose from 2% to 0.9% and hemicelluloses from 0.8% to 0.2%. Concomitantly, the total soluble solids increased from 7% to 20%, total soluble sugars from 1% to 15% and pH increased from 2.8 to 5.1. The increase in activity of several of the carbohydrate-degrading enzymes, which resulted in solubilization of the various polysaccharide fractions, correlated with fruitsoftening phenomenon. Efficient distribution of 14 C-starch into glucose, fructose and sucrose revealed considerable sugar interconversions indicating active gluconeogenesis during mango fruit ripening.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mango ripening: changes in cell wall constituents in relation to textural softening

2005

View full text Add to dashboard Cite

show abstract

“…Such a decrease in molecular weight was also shown recently for the pectic fraction of ripening bush butter fruit. 13 An earlier observation on pectic polymers of ripening mango fruit also showed molecular weight changes 16 as well as loss of sugar residues, 15 indicating extensive depolymerisation in vivo.…”

Section: Resultsmentioning

confidence: 99%

Pectic polysaccharides during ripening of mango (Mangifera indica L)

et al. 2003

View full text Add to dashboard Cite

The content of pectin decreased from 2.0 to 0.7% fresh weight (FW) and there was a concomitant increase in free galacturonic acid from 36 to 168 mg% FW during ripening of mango. Ion exchange chromatography on DEAE/cellulose resolved the pectic fraction into seven distinct peaks, with all of them showing a drastic decrease in pectin content and molecular weight as fruit ripening progressed, which indicated significant depolymerisation in vivo. Fraction I appeared to be an arabinogalactan-type polymer, while fractions II and III were heterogalacturonans containing more than 60% galacturonic acid. Hydrolases implicated in pectin depolymerisation were polygalacturonase (PG), pectin methyl esterase (PME), galactanase, arabinanase and β-galactosidase. They all showed a climacteric peak in activity during ripening, except for PME which showed a continuous decrease in activity after an initial increase. These results are discussed in the light of fruit softening during ripening.

show abstract

“…This could have been the result of exo-galactanase action, with the resulting Gal monomers being lost during preparation of the AIR and dialysis of the cell wall fractions. Solubilization of galactan has been demonstrated to be a general feature of ripening fruit such as tomato, mango, apple, and kiwi (Seymour et al, 1990;Redgwell et al, 1992;MacLachan and Brady, 1994;Yoshioka et al, 1994;Muda et al, 1995). In nectarines, a decreased degradation of galactan side chains was was associated with the development of mealy fruit (Dawson et al, 1992).…”

Section: Discussionmentioning

confidence: 99%

Changes in Cell Wall Polysaccharides of Green Bean Pods during Development

Stolle-Smits¹,

Beekhuizen²,

Kok³

et al. 1999

Plant Physiology

View full text Add to dashboard Cite

The changes in cell wall polysaccharides and selected cell wallmodifying enzymes were studied during the development of green bean (Phaseolus vulgaris L.) pods. An overall increase of cell wall material on a dry-weight basis was observed during pod development. Major changes were detected in the pectic polymers. Young, exponentially growing cell walls contained large amounts of neutral, sugar-rich pectic polymers (rhamnogalacturonan), which were water insoluble and relatively tightly connected to the cell wall. During elongation, more galactose-rich pectic polymers were deposited into the cell wall. In addition, the level of branched rhamnogalacturonan remained constant, while the level of linear homogalacturonan steadily increased. During maturation of the pods, galactose-rich pectic polymers were degraded, while the accumulation of soluble homogalacturonan continued. During senescence there was an increase in the amount of ionically complexed pectins, mainly at the expense of freely soluble pectins. The most abundant of the enzymes tested for was pectin methylesterase. Peroxidase, ␤-galactosidase, and ␣-arabinosidase were also detected in appreciable amounts. Polygalacturonase was detected only in very small amounts throughout development. The relationship between endogenous enzyme levels and the properties of cell wall polymers is discussed with respect to cell wall synthesis and degradation.The texture of processed vegetables and fruits is in part determined by the properties of the cell wall and the middle lamella (Stolle-Smits et al., 1997). The cell wall is not a static structure, it is dynamic in nature. Its composition and structure change continuously during plant development. Plant cell walls consist of cellulose microfibrils coated by xyloglucans and embedded in a complex matrix of pectic polysaccharides (Talbot and Ray, 1992;Carpita and Gibeaut, 1993). Pectic substances are abundant in fruit and vegetable cell walls and are considered to be important in determining the texture of processed vegetables. Cell wall pectin consists of two regions, a linear homogalacturonan (HGA) and a branched rhamnogalacturonan. Neutral side chains, mainly consisting of arabinosyl and/or galactosyl residues, are attached to the rhamnogalacturonan backbone in variable amounts. In addition, xylosyl units can be linked to the GalUA backbone, as was reported for branched apple pectins (Schols et al., 1995).RGII is a very typical branched pectin that occurs only in minor amounts and is suggested to function as a signal molecule (Darvill et al., 1978). The carboxyl and hydroxyl groups of the GalUA backbone can be substituted with methyl and acetyl esters, respectively. Pectin is believed be connected to other cell wall components or other pectins by ionic and covalent cross-links (Brett and Waldron, 1990). The exact nature of these cross-links is still unknown, but cross-linking esters are thought to be involved. The aim of this study was to analyze the modifications of cell wall composition in green bean (Phaseolus vulgaris ...

show abstract

Compositional changes in cell wall polymers during mango fruit ripening

Cited by 49 publications

References 19 publications

Mango ripening: changes in cell wall constituents in relation to textural softening

Mango ripening: changes in cell wall constituents in relation to textural softening

Pectic polysaccharides during ripening of mango (Mangifera indica L)

Changes in Cell Wall Polysaccharides of Green Bean Pods during Development

Contact Info

Product

Resources

About