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首页> 外文期刊>Trends in Plant Science >Fruit Softening: Revisiting the Role of Pectin
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Fruit Softening: Revisiting the Role of Pectin

机译：水果软化：重新审视果胶的作用

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摘要

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.
机译：水果软化，这是保质期和商业价值的主要决定因素，是多种细胞过程的结果，包括细胞壁结构的广泛重塑。 最近，已经表明，果胶裂解酶（PL），一种酶降解在主壁中的脱盐果胶，是番茄果软化的主要贡献因素。 果胶结构，分布和动力学的研究表明，果胶与纤维素微纤维更紧密地与先前认为并具有新的结构特征，包括主要聚合物骨架的分支。 此外，最近对果胶酶（例如Pl和PolyGalacturonase）的重要性的研究与果胶降解与对水果软化的重大影响之间的因果关系一致。

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  • 来源
    《Trends in Plant Science》 |2018年第4期|共9页
  • 作者

    Wang Duoduo; Yeats Trevor H.; Uluisik Selman; Rose Jocelyn K. C.; Seymour Graham B.;

  • 作者单位

    Univ Nottingham Sch Biosci Plant &

    Crop Sci Div Loughborough LE12 5RD Leics England;

    Cornell Univ Plant Biol Sect Sch Integrat Plant Sci Ithaca NY 14853 USA;

    Hakkari Univ Colemerik Vocat Sch Univ St TR-30000 Karsiyaka Neighborhood Hakkari Turkey;

    Cornell Univ Plant Biol Sect Sch Integrat Plant Sci Ithaca NY 14853 USA;

    Univ Nottingham Sch Biosci Plant &

    Crop Sci Div Loughborough LE12 5RD Leics England;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 植物学;
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