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The effects of GA 3 and divalent cations on aspects of pectin metabolism and tissue softening in ripening tomato pericarp
Author(s) -
Mignani Ilaria,
Greve L. Carl,
BenArie Ruth,
Stotz Henrik U.,
Li Chingying,
Shackel Ken A.,
Labavitch John M.
Publication year - 1995
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1034/j.1399-3054.1995.930116.x
Subject(s) - ripening , softening , pectin , divalent , chemistry , apoplast , lycopersicon , solubility , calcium , pectinase , biochemistry , food science , botany , cell wall , enzyme , biology , organic chemistry , materials science , composite material
The ripening of discs cut from the pericarp of green tomato ( Lycopersicon esculentum Mill.) fruits is inhibited by treatments with GA 3 and several divalent cations, including calcium. Normal ripening is marked by an increase in the solubility of wall pectins. Calcium and GA 3 alter the pattern of pectin solubility changes. In part this may be because polygalacturonase synthesis and/or secretion to the apoplast is reduced. The impact of divalent cations on ripening‐related tissue softening appears to have a nonmetabolic component. Ripening‐inhibiting ions rapidly reduce tissue softening, pectin solubilization and the normal ripening‐related decrease in cellular turgor.