منابع مشابه
Degradation of Cell Wall Polysaccharides during Tomato Fruit Ripening.
Changes in neutral sugar, uronic acid, and protein content of tomato (Lycopersicon esculentum Mill) cell walls during ripening were characterized. The only components to decline in amount were galactose, arabinose, and galacturonic acid. Isolated cell walls of ripening fruit contained a water-soluble polyuronide, possibly a product of in vivo polygalacturonase action. This polyuronide and the o...
متن کاملProgress toward the tomato fruit cell wall proteome
The plant cell wall (CW) compartment, or apoplast, is host to a highly dynamic proteome, comprising large numbers of both enzymatic and structural proteins. This reflects its importance as the interface between adjacent cells and the external environment, the presence of numerous extracellular metabolic and signaling pathways, and the complex nature of wall structural assembly and remodeling du...
متن کاملTomato fruit cell wall : I. Use of purified tomato polygalacturonase and pectinmethylesterase to identify developmental changes in pectins.
Cell wall isolation procedures were evaluated to determine their effect on the total pectin content and the degree of methylesterification of tomato (Lycopersicon esculentum L.) fruit cell walls. Water homogenates liberate substantial amounts of buffer soluble uronic acid, 5.2 milligrams uronic acid/100 milligrams wall. Solubilization appears to be a consequence of autohydrolysis mediated by po...
متن کاملAuxin-regulated genes encoding cell wall-modifying proteins are expressed during early tomato fruit growth.
An expansin gene, LeExp2, was isolated from auxin-treated, etiolated tomato (Lycopersicon esculentum cv T5) hypocotyls. LeExp2 mRNA expression was restricted to the growing regions of the tomato hypocotyl and was up-regulated during incubation of hypocotyl segments with auxin. The pattern of expression of LeExp2 was also studied during tomato fruit growth, a developmental process involving rapi...
متن کاملPrimary Cell Wall Metabolism during Fruit Ripening*
Fruit softening is an important part of the ripening process, and involves changes to cell turgor and primary cell wall structure. Most of the polysaccharide components of the cell wall are subjected to some degree of controlled degradation, resulting in a loosening and swelling of the wall structure, a weakening of cell wall strength, and reduced intercellular adhesion. Early ripening changes ...
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ژورنال
عنوان ژورنال: Plant Physiology
سال: 1989
ISSN: 0032-0889,1532-2548
DOI: 10.1104/pp.91.3.816