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Pectin esterase, polygalacturonase and gel formation in peach pectin fractions.

Author(s) : ZHOU H. W., BEN-ARIE R., LURIE S.

Type of article: Article

Summary

Peaches (Prunus persica cv. Hermoza) were stored at 0 °C in regular air (RA) or in controlled atmosphere (CA 10% CO2, 3% O2) for 4 weeks and then ripened for 4 days at 20 °C. Woolliness developed in RA-stored fruits while the CA-stored fruits ripened normally. In the woolly fruits, symptoms of the disorder were greater in the inner mesocarp than in the outer. Polygalacturonase (PG) and pectin esterase (PE) activities were studied in relation with woolliness and with different areas of the fruit. Different pectins were prepared and incubated with PE and PG, to observe formation of gels. The authors suggest that PE, acting on pectins in the cell wall in vivo may cause gel formation and that the CDTA-soluble polymers have the capacity to bind apoplastic water and create the dry appearance observed in woolly fruits.

Details

  • Original title: Pectin esterase, polygalacturonase and gel formation in peach pectin fractions.
  • Record ID : 2002-2985
  • Languages: English
  • Source: Phytochemistry - vol. 55 - n. 3
  • Publication date: 2000

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