Fruit softening: evidence for pectate lyase actionin vivoin date (Phoenix dactylifera) and rosaceous fruit cell walls | Zendy

Thurayya Z S Al Hinai | Zendy; Robert A. M. Vreeburg | Zendy; C. Logan Mackay | Zendy; Lorna Murray | Zendy; Ian H. Sadler | Zendy; Stephen C. Fry | Zendy

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Fruit softening: evidence for pectate lyase actionin vivoin date (Phoenix dactylifera) and rosaceous fruit cell walls

Author(s) -

Thurayya Z S Al Hinai,

Robert A. M. Vreeburg,

C. Logan Mackay,

Lorna Murray,

Ian H. Sadler,

Stephen C. Fry

Publication year - 2021

Publication title -

annals of botany

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.567

H-Index - 176

eISSN - 1095-8290

pISSN - 0305-7364

DOI - 10.1093/aob/mcab072

Subject(s) - cell wall , pectate lyase , pectinase , pectin , pectin lyase , chemistry , polysaccharide , biochemistry , avena , botany , chromatography , biology , food science , enzyme

The programmed softening occurring during fruit development requires scission of cell wall polysaccharides, especially pectin. Proposed mechanisms include the action of wall enzymes or hydroxyl radicals. Enzyme activities found in fruit extracts include pectate lyase (PL) and endo-polygalacturonase (EPG), which, in vitro, cleave de-esterified homogalacturonan in mid-chain by β-elimination and hydrolysis, respectively. However, the important biological question of whether PL exhibits action in vivo had not been tested.

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