New insights into cell wall disassembly during fruit ripening

2005 ◽  
Vol 1 (3) ◽  
pp. 1-18 ◽  
Author(s):  
Coralie C Lashbrook
Keyword(s):  
Cell Wall ◽  
Fruit Ripening ◽  
Cell Wall Disassembly

scholarly journals A Banana PHD-Type Transcription Factor MaPHD1 Represses a Cell Wall-Degradation Gene MaXTH6 during Fruit Ripening

2017 ◽  
Vol 3 (5) ◽  
pp. 190-198 ◽  
Author(s):  
Wei WEI ◽  
Zhongqi FAN ◽  
Jianye CHEN ◽  
Jianfei KUANG ◽  
Wangjin LU ◽  
...  
Keyword(s):  
Cell Wall ◽  
Transcription Factor ◽  
Fruit Ripening ◽  
Cell Wall Degradation ◽  
A Cell

ABA accelerates blackberry (Rubus spp.) fruit ripening by positively affecting ripening-related gene expression and metabolite profiles

2021 ◽  
pp. 1-16
Author(s):  
Chunhong Zhang ◽  
Yaqiong Wu ◽  
Zhenghao Xiong ◽  
Weilin Li ◽  
Wenlong Wu ◽  
...  
Keyword(s):  
Gene Expression ◽  
Cell Wall ◽  
Fruit Ripening ◽  
Plant Hormone ◽  
Expression Profiles ◽  
Related Gene ◽  
Commercial Use ◽  
Metabolite Profiles ◽  
Metabolite Accumulation ◽  
Aba Synthesis

BACKGROUND: The softness of blackberry fruits limits their postharvest shelf-life and commercial use, and abscisic acid (ABA) is considered one of the key hormones involved in fruit ripening. OBJECTIVE: This study aimed to explore the underlying physiological and molecular actions of ABA on blackberry fruit ripening and softening. METHODS: Various physiological indices of and plant hormone levels in treated and untreated blackberry fruits were determined simultaneously. The differentially expressed genes (DEGs) were analyzed by RNA-sequencing, and their expression profiles were detected. The ripening mechanism was elucidated by UHPLC-MS using two groups of fruits at 28 d. RESULTS: After 25 d, the ABA concentration and polygalacturonase (PG) and beta-1,4-endoglucanase (EG) activities in ABA-treated fruits were significantly higher than those in untreated fruits. Large differences in the expression profiles were detected at 28 d. The expression of DEGs related to cell wall softening and ABA synthesis was largely triggered after 25 or 28 d. Sixty-nine differentially accumulated metabolites were ultimately annotated as related to fruit ripening. CONCLUSIONS: ABA stimulates blackberry fruit ripening by promoting cell wall enzyme activities, the expression of various ripening-related genes and metabolite accumulation.

scholarly journals Contribution of cell wall modifying enzymes on the texture of fleshy fruits: The example of apple

2013 ◽  
Vol 78 (3) ◽  
pp. 417-427 ◽  
Author(s):  
Estelle Bonnin ◽  
Marc Lahaye
Keyword(s):  
Cell Wall ◽  
Fruit Ripening ◽  
Consumer Choice ◽  
Fruit Production ◽  
Cell Wall Polysaccharides ◽  
Structural Reorganization ◽  
Fleshy Fruits ◽  
Textural Changes ◽  
Transformation Processes

Cell walls consist of polysaccharide assemblies (pectin, hemicelluloses and cellulose), whose structure and interactions vary depending on fruit genetic, and its stage and conditions of development. The establishment and the structural reorganization of the assemblies result from enzyme/protein consortia acting in muro. The texture of fleshy fruits is one of the major criteria for consumer choice. It impacts also post-harvest routes and transformation processes. Disassembly of fruit cell wall polysaccharides largely induces textural changes during ripening but the precise role of each polysaccharide and each enzyme remains unclear. The changes of cell wall polysaccharides during fruit ripening have mainly emphasized a modulation of the fine chemical structure of pectins by hydrolases, lyases, and esterases. This restructuring also involves a reorganization of hemicelluloses by hydrolases/transglycosydases and a modulation of their interactions with the cellulose by non-catalytic proteins such as expansin. Apple is the third fruit production in the world and is the subject of studies about fruit quality. This paper presents some of the results to date about the enzymes/proteins involved in this fruit ripening with a particular emphasis on apple.

scholarly journals Analysis of Papaya Cell Wall-Related Genes during Fruit Ripening Indicates a Central Role of Polygalacturonases during Pulp Softening

PLoS ONE ◽  
2014 ◽  
Vol 9 (8) ◽  
pp. e105685 ◽  
Author(s):  
João Paulo Fabi ◽  
Sabrina Garcia Broetto ◽  
Sarah Lígia Garcia Leme da Silva ◽  
Silin Zhong ◽  
Franco Maria Lajolo ◽  
...  
Keyword(s):  
Cell Wall ◽  
Fruit Ripening

Cell wall disassembly in ripening fruit

2006 ◽  
Vol 33 (2) ◽  
pp. 103 ◽  
Author(s):  
David A. Brummell
Keyword(s):  
Cell Wall ◽  
Middle Lamella ◽  
Primary Cell Wall ◽  
Side Chains ◽  
Fruit Softening ◽  
Structure Degradation ◽  
Wide Range ◽  
Textural Changes ◽  
Cell Wall Disassembly ◽  
Pectin Solubilisation

Fruit softening during ripening involves a coordinated series of modifications to the polysaccharide components of the primary cell wall and middle lamella, resulting in a weakening of the structure. Degradation of polysaccharides and alterations in the bonding between polymers cause an increase in cell separation and a softening and swelling of the wall, which, combined with alterations in turgor, bring about fruit softening and textural changes. A wide range in the extent of cell wall pectic modifications has been observed between species, whereas the depolymerisation of xyloglucan is relatively limited and more consistent. The earliest events to be initiated are usually a loss of pectic galactan side chains and the depolymerisation of matrix glycans, which may begin before ripening, followed by a loss of pectic arabinan side chains and pectin solubilisation. The depolymerisation of pectins may begin during early to mid-ripening, but is usually most pronounced late in ripening. However, some of these events may be absent or occur at very low levels in some species. Cell wall swelling may be related to a loosening of the xyloglucan–cellulose network and to pectin solubilisation, and these processes combined with the loss of pectic side chains increase wall porosity. An increase in wall porosity later in ripening may allow increased access of degradative enzymes to their substrates.

Sign in / Sign up

Export Citation Format

Share Document