Pectin methylesterase and polygalacturonase in the developing grape skin

Deytieux-Belleau, Christelle; Vallet, Améline; Donèche, Bernard; Gény, Laurence

doi:10.1016/j.plaphy.2008.04.008

Cited by 88 publications

(69 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The general trend was a decrease in Aw during development with a transient low value at 59 DAA (mid-colour change) corresponding to an important cell wall rearrangement in the berry skin. At this point, Deytieux-Belleau et al (2008) have shown an increase in activity and/or gene expression for two cell-wall modifying enzymes, i.e. pectin-methyl esterase and polygalacturonase.…”

Section: Discussionmentioning

confidence: 99%

Grape berry skin features related to ontogenic resistance to Botrytis cinerea

et al. 2009

Self Cite

View full text Add to dashboard Cite

This work investigated the structural and biochemical changes during grape berry development which account potentially for the onset and increase in susceptibility to Botrytis cinerea. Using the cv. Sauvignon blanc, we quantified at seven developmental growth stages from herbaceous to over-mature berries: (1) fruit ontogenic resistance using three strains (II-transposa), (2) the morphological and maturity fruit characteristics and (3) preformed biochemical compounds located in the berry skin. From the mid-colour change stage onwards, susceptibility of unwounded fruit increased sigmoidally in both rot and sporulation severities at the berry surface. A principal component analysis identified a very close connection between fruit susceptibility and the level of fruit maturity. Berry susceptibility was significantly and positively correlated with the phenolic compounds in the skin cell walls and negatively correlated with the total tannin content in the skin and with water activity (Aw) at the fruit surface. On the berry, Aw decreased from 0.94 at bunch closure to 0.89 at berry maturity, with a relatively low value (0.90) at the stage of mid-colour change. Using artificial media, different Aw levels led to significant differences in mycelial growth (Aw ≤0.95 resulted in the lowest growth rate ≤0.34 mm day −1 ). Thus, besides the level of fruit maturity, both water activity on the fruit and the total tannin content in the skin may affect fungal growth and berry colonisation. The potential of these variables for use as indicators of grape berry susceptibility as well as associated mechanisms for the development of disease are discussed.

show abstract

Section: Discussionmentioning

confidence: 99%

Grape berry skin features related to ontogenic resistance to Botrytis cinerea

et al. 2009

Self Cite

View full text Add to dashboard Cite

show abstract

“…5D). For example, VvPME1 was up-regulated by ABA exposure in berries cultured in vitro, indicating a possible modification of pectin (Barnavon et al, 2001;Nunan et al, 2001;Deytieux-Belleau et al, 2008). One transcript up-regulated by ABA treatment encodes the grape-ripening-induced protein, GRIP13 (Davies and Robinson, 2000).…”

Section: Effect Of Exogenous Aba and Ethylene On Tomato Fruit Softeningmentioning

confidence: 99%

Suppression of 9-cis-Epoxycarotenoid Dioxygenase, Which Encodes a Key Enzyme in Abscisic Acid Biosynthesis, Alters Fruit Texture in Transgenic Tomato

et al. 2012

View full text Add to dashboard Cite

Cell wall catabolism during fruit ripening is under complex control and is key for fruit quality and shelf life. To examine the role of abscisic acid (ABA) in tomato (Solanum lycopersicum) fruit ripening, we suppressed SlNCED1, which encodes 9-cisepoxycarotenoid dioxygenase (NCED), a key enzyme in the biosynthesis of ABA. To suppress SlNCED1 specifically in tomato fruits, and thus avoid the pleiotropic phenotypes associated with ABA deficiency, we used an RNA interference construct driven by the fruit-specific E8 promoter. ABA accumulation and SlNCED1 transcript levels in the transgenic fruit were down-regulated to between 20% and 50% of the levels measured in the control fruit. This significant reduction in NCED activity led to a downregulation in the transcription of genes encoding major cell wall catabolic enzymes, specifically polygalacturonase (SlPG), pectin methyl esterase (SlPME), b-galactosidase precursor mRNA (SlTBG), xyloglucan endotransglycosylase (SlXET), endo-1,4-bcellulose (SlCels), and expansin (SlExp). This resulted in an increased accumulation of pectin during ripening. In turn, this led to a significant extension of the shelf life to 15 to 29 d compared with a shelf life of only 7 d for the control fruit and an enhancement of fruit firmness at the mature stage by 30% to 45%. In conclusion, ABA affects cell wall catabolism during tomato fruit ripening via down-regulation of the expression of major catabolic genes (SlPG, SlPME, SlTBG, SlXET, SlCels, and SlExp).

show abstract

“…This is because the extraction of important enological compounds, such as anthocyanins, or polyphenols in general, is easier when the berry's cell wall is broken. Cell wall enzymes, mainly PME (PG is almost undetectable), are responsible for cell wall degradation and these enzymes are strongly activated during berry ripening (Deytieux-Belleau, Vaillet, Donèche, & Geny, 2008). In 2011, Botondi, Lodola & Mencarelli observed that PME activity increased throughout the postharvest dehydration process for Aleatico wine grapes while PG activity rose to a point and then dropped off again.…”

Section: Introductionmentioning

confidence: 99%