Fruit softening: revisiting the role of pectin

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Wang, Duoduo, Yeats, Trevor H., Uluisik, Selman, Rose, Jocelyn K.C. and Seymour, Graham B. (2018) Fruit softening: revisiting the role of pectin. Trends in Plant Science . ISSN 1878-4372 (In Press)

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Abstract

Fruit softening is a major determinant of shelf life and commercial value. Here, we highlight recent work that revisits the role of pectin in fruit softening and primary cell wall structure. These studies demonstrate the importance of pectin and the link between its degradation and softening in fleshy fruits.

Fruit softening, which is a major determinant of shelf life and commercial value, is the consequence of multiple cellular processes, including extensive remodeling of cell wall structure. Recently, it has been shown that pectate lyase (PL), an enzyme that degrades de-esterified pectin in the primary wall, is a major contributing factor to tomato fruit softening. Studies of pectin structure, distribution, and dynamics have indicated that pectins are more tightly integrated with cellulose microfibrils than previously thought and have novel structural features, including branches of the main polymer backbone. Moreover, recent studies of the significance of pectinases, such as PL and polygalacturonase, are consistent with a causal relationship between pectin degradation and a major effect on fruit softening.

Item Type: Article
RIS ID: https://nottingham-repository.worktribe.com/output/910725
Keywords: Fruit; Softening; Tomato; Cell Wall; Pectin
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Plant and Crop Sciences
Identification Number: 10.1016/j.tplants.2018.01.006
Depositing User: Eprints, Support
Date Deposited: 13 Feb 2018 09:42
Last Modified: 04 May 2020 19:31
URI: https://eprints.nottingham.ac.uk/id/eprint/49752

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