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Autolysis of cell walls from polygalacturonase-antisense tomato fruit in simula...
Almeida, Domingos P.F.; Huber, Donald J.Autolysis of cell walls from polygalacturonase (PG)-antisense tomato fruit was studied in a conventional buffer designed to maximize the catalytic activity of PG (30 mM sodium acetate, 150 mM NaCl, pH 4.5), and in solutions mimicking the pH and mineral composition of the fruit apoplast at the mature-green and ripe stages. Autolytic release of uronic acids was very limited under simulated apoplastic conditions c...
In vivo pectin solubility in ripening and chill-injured tomato fruit
Almeida, Domingos P. F.; Huber, Donald J.In vivo pectin solubility was examined in ripening and chill-injured tomato fruit with down-regulated polygalacturonase (PG, EC 3.2.1.15) activity and untransformed wild-type fruit by analyzing a pressure-extracted fluid of apoplastic origin. Pectin concentration in the apoplastic fluid increased threefold during ripening and was not affected by endogenous PG. In contrast, PG strongly affected pectin concentrat...
Polygalacturonase-mediated dissolution and depolymerization of pectins in solut...
Almeida, Domingos P. F.; Huber, Donald J.The effects of polygalacturonase (PG) on pectin dissolution and depolymerization were examined in cell walls from mature-green tomato fruit incubated in a conventional (C) buffer (30 mMsodium acetate, 150 mMNaCl, pH 4.5) and in buffers mimicking the apoplastic solution of maturegreen (MG) and ripe fruit (R). Pectin dissolution from cell walls was much higher in C-buffer than in MG- or R-buffers. Buffered phenol...
Armazenamento sob atmosfera controlada de tomates com injúria interna de impacto
Moretti,Celso Luiz; Sargent,Steven A.; Huber,Donald J.; Puschmann,RolfA injúria interna de impacto causa redução significativa da qualidade de frutos de tomate. O presente trabalho teve como objetivo avaliar a utilização do armazenamento sob atmosfera controlada na redução do desenvolvimento de uma desordem de amadurecimento conhecida como injúria interna de impacto. Tomates (Lycopersicon esculentum Mill), cv. Solimar, foram colhidos no estádio de amadurecimento verde-maduro e tr...
Pectin degradation in ripening and wounded fruits
HUBER,DONALD J.; KARAKURT,YASAR; JEONG,JIWONPectin depolymerization during fruit ripening has been shown to be largely due to pectinolytic enzymes, including polygalacturonases (E.C. 3.2.1.15) and pectinmethylesterases (E.C. 3.2.1.11). Studies have shown that these enzymes are not the primary determinants of softening, although participation in texture changes during the late stages of ripening seems evident. Pectin depolymerization differs significantly...
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