Pectinesterase in normal and abnormal tomato fruit.
نویسنده
چکیده
Although the pectin content of tomatoes is relatively low in comparison with other fruits (Money & Christian, 1950), the activity of pectinesterase (pectin pectyl-hydrolase, EC 3.1.1.11) is particularly high (Kertesz, 1938). Softening of the fruit takes place relatively rapidly during ripening (Hobson, 1959), and the classical mechanism by which the effect is usually explained assumes the solubilization of pectin and de-esterification with pectinesterase followed by its degradation with polygalacturonase (Demain & Phaff, 1957; Deuel & Stutz, 1958). An explanation of the solubilization of pectin involving a movement of calcium in the cell walls was offered by Doesburg (1957), and Ginzburg (1961) gave evidence in favour of a proteinaceous intercellular binding material in addition to the pectic substances. It seems clear, however, that the solubilization of pectin, and its deesterification by pectinesterase, must precede any appreciable degradation by polygalacturonase. Hence the rate of reaction of polygalacturonase increases with the degree of de-esterification of the pectin substrate. The transformations thus brought about are considered to contribute to a softening of the tissue during ripening (Woodmansee, McClendon & Somers, 1959; McCready & McComb, 1954). A physiological disorder often known as 'blotchy' ripening shows as harder green, yellow or translucent areas of an otherwise typically soft red tomato fruit (Bewley, Read & Orchard, 1934). Histological studies have shown that the, thinwalled parenchymatous cells immediately surrounding the vascular bundles in the affected tissue
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ورودعنوان ژورنال:
- The Biochemical journal
دوره 86 شماره
صفحات -
تاریخ انتشار 1963