Studies on the pectinesterase activity and some chemical constituents of some Pakistani mango varieties during storage ripening

Ashraf, Mohammad; Khan, Noor Mohammad; Ahmad, Mushtaq; Elahi, Manzoor

doi:10.1021/jf00105a023

Cited by 24 publications

(8 citation statements)

References 7 publications

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“…The results demonstrate that the changes affecting pectins in these tissues are quantitatively, qualitatively, and temporally distinct. In studies with tomato pericarp and other fruit types, pectin changes, particularly increased solubility and/or depolymerization, have been shown to be temporally associated with increased EDG activity and with ripening in general (3)(4)(5)(6)(7)(8)(9)(10)(11). This is not the case with tomato gel.…”

Section: Discussionmentioning

confidence: 99%

Comparative Analysis of Pectins from Pericarp and Locular Gel in Developing Tomato Fruit

Huber¹,

Lee²

1986

ACS Symposium Series

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Pectins from tomato pericarp and locular gel were examined to ascertain the relative importance of these polysaccharides in the texture changes which accompany development of the respective tissue types. Ripening of pericarp was marked by increased quantities and depolymerization of soluble pectins. Soluble pectins from ripe fruit exhibited a lower degree of esterification, a lower average molecular size and a decreased neutral sugar content compared to pectins from unripe fruit. Pectins from gel showed little evidence of depolymerization during the active period of gel autolysis, consistent with the observation that only trace levels of endo-D-galacturonanase were found in this tissue. Degree of esterification of gel pectins was high and showed no change during development. Gel pectins were rich in arabinose, galactose, and xylose, all of which decreased during early gel formation.The ripening of many fruit types includes as a major event extensive modifications in texture, often attributed to the action of specific cell-wall hydrolases, notably the D-galacturonanases (1,2).The temporal relationship between softening, pectin solubilization and depolymerization, and the appearance of endo-D-galacturonanase (EDG, E.C. 3.2.1.15) activity together strongly underscore the dominant role of these enzymes (3-11).It is becoming increasingly evident that processes other than those involving EDG are operative in the cell-wall metabolism of ripening fruit. The cell-wall neutral sugars galactose and/or arabinose decrease during ripening of many fruit types (8,12-14) including rm tomato fruit (15,16), which has no EDG (17,18). In a species survey, Gross and Sams (19) reported losses of cell-wall galactose and arabinose during ripening in fourteen of seventeen fruit types examined. In both tomato (11) and strawberry fruit (20), ripening was accompanied by decreases in the molecular size

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Section: Discussionmentioning

confidence: 99%

Comparative Analysis of Pectins from Pericarp and Locular Gel in Developing Tomato Fruit

Huber¹,

Lee²

1986

ACS Symposium Series

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“…In contrast, PG and cellulase activity progressively increased during ripening of all three cultivars and was highly correlated with the loss of fruit firmness 5. In Pakistani mangoes, no correlation between ripening and changes in PME activity was observed due to the inconsistent pattern of the PME during ripening 40…”

Section: Resultsmentioning

confidence: 86%

Mn(III) mixed‐ligand complexes with bis‐pyrazolones and ciprofloxacin drug: synthesis, characterization and antibacterial activities

Modi

Jani

2011

Applied Organom Chemis

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“…There is a rapid increase in water soluble pectin (WSP), chelator-soluble polyuronides, chelator soluble carbohydrates and a decrease in total polyuronides in mango during ripening (Ali et al 2004;Chaurasia et al 2006). The cell wall hydrolases implicated in pectin depolymerization in mango are polygalacturonases (PG), pectinesterases (PE), β-1,4-glucanases, β-galactosidases, galactanases, arabinanases and pectin lyases (PL) (Abu-Sarra & Abu-Goukh 1992; Ali et al 1995;Ashraf et al 1981;Chaurasia et al 2006;Mitcham & McDonald 1992;Prasanna et al 2003Prasanna et al , 2005Roe & Bruemmer 1981). PG can exist in two forms either as exo-PG or endo-PG.…”

Section: Softeningmentioning

confidence: 99%

“…However, there are some contradictory reports which suggested weak correlation between PG activity and fruit softening (Abu-Sarra & Abu-Goukh 1992; Lazan et al 1986). Pectin esterases (PE) activity shows either a declining or constant trend during ripening (Ali et al 2004;Ashraf et al 1981;El-Zoghbi 1994;Prasanna et al 2003;Roe & Bruemmer 1981). Contrarily, an increase in PE activity during ripening of African mango 'Irvingiagabonensis' has also been reported (Aina & Oladunjoye 1993).…”

Section: Softeningmentioning

confidence: 99%

Mango

Singh

2012

Crop Post‐Harvest: Science and Technology

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Studies on the pectinesterase activity and some chemical constituents of some Pakistani mango varieties during storage ripening

Cited by 24 publications

References 7 publications

Comparative Analysis of Pectins from Pericarp and Locular Gel in Developing Tomato Fruit

Comparative Analysis of Pectins from Pericarp and Locular Gel in Developing Tomato Fruit

Mn(III) mixed‐ligand complexes with bis‐pyrazolones and ciprofloxacin drug: synthesis, characterization and antibacterial activities

Mango

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