Fruit softening: revisiting the role of pectin
Fruit softening is a major determinant of shelf life and commercial value. Here, we highlight recent work that revisits the role of pectin in fruit softening and primary cell wall structure. These studies demonstrate the importance of pectin and the link between its degradation and softening in fles...
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Elsevier
2018
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| Online Access: | https://eprints.nottingham.ac.uk/49752/ |
| _version_ | 1848798069507751936 |
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| author | Wang, Duoduo Yeats, Trevor H. Uluisik, Selman Rose, Jocelyn K.C. Seymour, Graham B. |
| author_facet | Wang, Duoduo Yeats, Trevor H. Uluisik, Selman Rose, Jocelyn K.C. Seymour, Graham B. |
| author_sort | Wang, Duoduo |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | Fruit softening is a major determinant of shelf life and commercial value. Here, we highlight recent work that revisits the role of pectin in fruit softening and primary cell wall structure. These studies demonstrate the importance of pectin and the link between its degradation and softening in fleshy fruits.
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. |
| first_indexed | 2025-11-14T20:13:55Z |
| format | Article |
| id | nottingham-49752 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T20:13:55Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-497522020-05-04T19:31:18Z https://eprints.nottingham.ac.uk/49752/ Fruit softening: revisiting the role of pectin Wang, Duoduo Yeats, Trevor H. Uluisik, Selman Rose, Jocelyn K.C. Seymour, Graham B. Fruit softening is a major determinant of shelf life and commercial value. Here, we highlight recent work that revisits the role of pectin in fruit softening and primary cell wall structure. These studies demonstrate the importance of pectin and the link between its degradation and softening in fleshy fruits. 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. Elsevier 2018-02-08 Article PeerReviewed Wang, Duoduo, Yeats, Trevor H., Uluisik, Selman, Rose, Jocelyn K.C. and Seymour, Graham B. (2018) Fruit softening: revisiting the role of pectin. Trends in Plant Science . ISSN 1878-4372 (In Press) Fruit; Softening; Tomato; Cell Wall; Pectin http://www.cell.com/trends/plant-science/fulltext/S1360-1385(18)30018-9 doi:10.1016/j.tplants.2018.01.006 doi:10.1016/j.tplants.2018.01.006 |
| spellingShingle | Fruit; Softening; Tomato; Cell Wall; Pectin Wang, Duoduo Yeats, Trevor H. Uluisik, Selman Rose, Jocelyn K.C. Seymour, Graham B. Fruit softening: revisiting the role of pectin |
| title | Fruit softening: revisiting the role of pectin |
| title_full | Fruit softening: revisiting the role of pectin |
| title_fullStr | Fruit softening: revisiting the role of pectin |
| title_full_unstemmed | Fruit softening: revisiting the role of pectin |
| title_short | Fruit softening: revisiting the role of pectin |
| title_sort | fruit softening: revisiting the role of pectin |
| topic | Fruit; Softening; Tomato; Cell Wall; Pectin |
| url | https://eprints.nottingham.ac.uk/49752/ https://eprints.nottingham.ac.uk/49752/ https://eprints.nottingham.ac.uk/49752/ |