Pectin Methyl Esterase in the Ripening Banana

Hultin, Herbert O.; Levine, Arthur S.

doi:10.1111/j.1365-2621.1965.tb01865.x

Cited by 45 publications

(12 citation statements)

References 13 publications

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“…In bananas, the information is conflicting. Hultin and Levine (13) reported a very large increase in PME activity during ripening of bananas. Palmer (26) and Brady (3), on the other hand, took precautions to avoid loss of protein due to high content of phenolics in green fruits and found that the activity of PME remains constant in the course of banana ripening.…”

Section: Discussionmentioning

confidence: 96%

Changes in Sugars, Enzymic Activities and Acid Phosphatase Isoenzyme Profiles of Bananas Ripened in Air or Stored in 2.5% O₂ with and without Ethylene

Kanellis¹,

Solomos²,

Mattoo³

1989

Plant Physiol.

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This study investigates the effect of 2.5% 02, both alone and in combination with ethylene, on respiration, sugar accumulation and activities of pectin methylesterase and acid phosphatase during ripening of bananas (Musa paradisiaca sapientum). In addition, the changes in the phosphatase isoenzyme profiles are also analyzed. Ripening of banana fruit is associated with a sharp rise in respiration and ethylene evolution, a massive breakdown of starch concomitant with a rise in simple sugars, total degradation of Chl, and softening (26). Banana cell walls contain pectin, cellulose, and hemicellulosic substances (26). During ripening, the insoluble 'pectins' decrease from 0.5% to 0.2% fresh weight with a corresponding rise in soluble pectins (26). The level of cellulose (2-3%) decreases only slightly during ripening. Hemicelluloses appear to constitute the largest fraction of cell wall materials (8-10%); they decrease to about 1 % in ripe fruits (4,26). In addition, the activities of a number of enzymes change during the ripening of climacteric fruits in general, and bananas in particular (4,26 (11,23,28), and in initiated fruits slow down the rate of Chl destruction and sugar accumulation. Even 10% 02 delays the appearance of the yellow pigments (5).Low 02 levels are extensively used commercially to prolong the storage life of fruits, especially apples and pears. The precise mode of action of low 02 in fruit ripening is not well understood (14, 15). Kidd and West (19) suggested that the beneficial effects of 02 on the longevity of fruits may be related to its interference with production and/or action of ethylene. Burg and Burg (6) provided evidence that for ethylene to exert its biological effects, 02 is required. Furthermore, this effect of 02 is exerted at levels which do not affect respiration (6-8). In other words, the inhibitory effects of low 02 on ethylene action are not an indirect effect of the diminution of respiration. Liu and Long-Jum (21) have shown that the inclusion of 500 jtL/L C2H4 in 1.5% 02 delays the softening of 'McIntosh' apples. In the present reports ( 17) we have attempted to study the effects of 2.5% 02, both alone and in combination with ethylene, on the changes of the activities of pectin methyl esterase, acid phosphatases and its isoenzymes, as well as respiration, sugar accumulation, and color during ripening of these fruits. The results showed that during ripening ofbanana fruit low 02 suppressed the changes in the activities of the above enzymes, and delayed the accumulation of sugars and the appearance of the yellow color. Inclusion of ethylene in 2.5% 02 indicated a differential effect on the magnitude of the aforementioned changes. MATERIALS AND METHODS Plant MaterialMature green banana (Musa paradisiaca sapientum) fruits of uniform size and free from physical defects were purchased from a local wholesale market. They were placed individually in respiratory jars of appropriate size with minimum void space (usually 1 L), and held at 20°C in the dark under a continuous and...

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Section: Discussionmentioning

confidence: 96%

Changes in Sugars, Enzymic Activities and Acid Phosphatase Isoenzyme Profiles of Bananas Ripened in Air or Stored in 2.5% O₂ with and without Ethylene

Kanellis¹,

Solomos²,

Mattoo³

1989

Plant Physiol.

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“…The direct influence of enzyme preparations from orange, on juice cloud stability, has not been investigated. Pectinesterases from various kinds of plants have been purified and characterized (Hultin et al, 1966;Nakagawa et al, 1970;Miyairi et al, 1975 The investigations on orange PE properties were carried out on crude or partially purified enzymes (MacDonnell et al, 1945(MacDonnell et al, , 1950. In the course of a study on the influence of orange enzymes on juice clarification (Kbrner, 1971) the authors prepared a purified PE in order to investigate its direct effect on the cloud.…”

Section: Introductionmentioning

confidence: 99%

Orange Pectinesterase: Purification, Properties, and Effect on Cloud Stability

Körner

Zimmermann

Berk

1980

Journal of Food Science

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Orange pectinesterase was isolated by ammonium sulfate fractionation followed by ion exchange on CM-Sephadex column. Two pectinesterase peaks were observed, The same pH and temperature optima (pH 7.5, temp 6O"C), almost equal Michaelis constants (0.029%, 0.031%) and energy of activation values (5,600 cal mol-', 5,740 cal mol-I) were obtained for the two pectinesterase fractions. Both enzyme fractions were inhibited by EDTA and polygalacturonic acid and were found to cause clarification of orange juice in a pattern similar to that obtained with natural juice. It can be assumed that the two pectinesterase chromatographic entities have similar catalytic properties.

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“…This rapid softening corresponds to a conversion of pectic substances (Marriott and Lancaster, 1983). This decline corresponds to tissue softening by pectin solubilization in cell wall that occurs during fruit ripening (Hultin and Levine, 1963;Smith et al, 1990).…”

Section: Resultsmentioning

confidence: 96%

Evaluating banana ripening status from measuring dielectric properties

Firouz

Alimardani

Omid

2011

Journal of Food Engineering

104

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Pectin Methyl Esterase in the Ripening Banana

Cited by 45 publications

References 13 publications

Changes in Sugars, Enzymic Activities and Acid Phosphatase Isoenzyme Profiles of Bananas Ripened in Air or Stored in 2.5% O₂ with and without Ethylene

Changes in Sugars, Enzymic Activities and Acid Phosphatase Isoenzyme Profiles of Bananas Ripened in Air or Stored in 2.5% O₂ with and without Ethylene

Orange Pectinesterase: Purification, Properties, and Effect on Cloud Stability

Evaluating banana ripening status from measuring dielectric properties

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Pectin Methyl Esterase in the Ripening Banana

Cited by 45 publications

References 13 publications

Changes in Sugars, Enzymic Activities and Acid Phosphatase Isoenzyme Profiles of Bananas Ripened in Air or Stored in 2.5% O2 with and without Ethylene

Changes in Sugars, Enzymic Activities and Acid Phosphatase Isoenzyme Profiles of Bananas Ripened in Air or Stored in 2.5% O2 with and without Ethylene

Orange Pectinesterase: Purification, Properties, and Effect on Cloud Stability

Evaluating banana ripening status from measuring dielectric properties

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Product

Resources

About

Changes in Sugars, Enzymic Activities and Acid Phosphatase Isoenzyme Profiles of Bananas Ripened in Air or Stored in 2.5% O₂ with and without Ethylene

Changes in Sugars, Enzymic Activities and Acid Phosphatase Isoenzyme Profiles of Bananas Ripened in Air or Stored in 2.5% O₂ with and without Ethylene