Papaya fruit softening: Role of hydrolases

Papaya (Carica papaya L.) cultivars show a wide variation in fruit softening rates, a character that determines fruit quality and shelf life, and thought to be the result of cell wall degradation. The activity of pectin methylesterase, β-galactosidase, endoglucanase, endoxylanase and xylosidase were...

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Main Authors: Thumdee S., Manenoi A., Chen N.J., Paull R.E.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-77952585619&partnerID=40&md5=190d61cce97fa9d4c24cffae3aea1184
http://cmuir.cmu.ac.th/handle/6653943832/452
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spelling th-cmuir.6653943832-4522014-08-29T07:31:47Z Papaya fruit softening: Role of hydrolases Thumdee S. Manenoi A. Chen N.J. Paull R.E. Papaya (Carica papaya L.) cultivars show a wide variation in fruit softening rates, a character that determines fruit quality and shelf life, and thought to be the result of cell wall degradation. The activity of pectin methylesterase, β-galactosidase, endoglucanase, endoxylanase and xylosidase were correlated with normal softening, though no relationship was found between polygalacturonase activity and softening. When softening was modified by 1-MCP treatment, a delay occurred before the normal increase in activities of all cell wall activities except endoxylanase which was completely suppressed. Significant cell wall mass loss occurred in the mesocarp tissue during normal softening, but did not occur to the same extent following 1-MCP treatment. During normal softening, pectin polysaccharides and loosely bound matrix polysaccharides were solubilized and the release of xylosyl and galactosyl residues occurred. Cell wall changes in galactosyl residues after 1-MCP treatment were comparable to those of untreated fruit but 1-MCP treated fruit did not soften completely. The changes in the cell wall fractions containing xylosyl residues in 1-MCP treated fruit showed less solubilization and a higher association of xylosyl residues with the pectic polysaccharides. The results indicated that normal modification of cell wall xylosyl components during ripening did not occur following 1-MCP treatment at the color-break stage, this was associated with the failure of these fruit to fully soften and a selective suppression of endoxylanase activity. The results support a role for endoxylanase in normal papaya fruit softening and its suppression by 1-MCP lead to a failure to fully soften. Normal papaya ripening related softening was dependent upon the expression and activity of endoglucanase, β-galactosidase and endoxylanase. © 2010 Springer Science+Business Media, LLC. 2014-08-29T07:31:47Z 2014-08-29T07:31:47Z 2010 Article 19359756 10.1007/s12042-010-9048-z http://www.scopus.com/inward/record.url?eid=2-s2.0-77952585619&partnerID=40&md5=190d61cce97fa9d4c24cffae3aea1184 http://cmuir.cmu.ac.th/handle/6653943832/452 English
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description Papaya (Carica papaya L.) cultivars show a wide variation in fruit softening rates, a character that determines fruit quality and shelf life, and thought to be the result of cell wall degradation. The activity of pectin methylesterase, β-galactosidase, endoglucanase, endoxylanase and xylosidase were correlated with normal softening, though no relationship was found between polygalacturonase activity and softening. When softening was modified by 1-MCP treatment, a delay occurred before the normal increase in activities of all cell wall activities except endoxylanase which was completely suppressed. Significant cell wall mass loss occurred in the mesocarp tissue during normal softening, but did not occur to the same extent following 1-MCP treatment. During normal softening, pectin polysaccharides and loosely bound matrix polysaccharides were solubilized and the release of xylosyl and galactosyl residues occurred. Cell wall changes in galactosyl residues after 1-MCP treatment were comparable to those of untreated fruit but 1-MCP treated fruit did not soften completely. The changes in the cell wall fractions containing xylosyl residues in 1-MCP treated fruit showed less solubilization and a higher association of xylosyl residues with the pectic polysaccharides. The results indicated that normal modification of cell wall xylosyl components during ripening did not occur following 1-MCP treatment at the color-break stage, this was associated with the failure of these fruit to fully soften and a selective suppression of endoxylanase activity. The results support a role for endoxylanase in normal papaya fruit softening and its suppression by 1-MCP lead to a failure to fully soften. Normal papaya ripening related softening was dependent upon the expression and activity of endoglucanase, β-galactosidase and endoxylanase. © 2010 Springer Science+Business Media, LLC.
format Article
author Thumdee S.
Manenoi A.
Chen N.J.
Paull R.E.
spellingShingle Thumdee S.
Manenoi A.
Chen N.J.
Paull R.E.
Papaya fruit softening: Role of hydrolases
author_facet Thumdee S.
Manenoi A.
Chen N.J.
Paull R.E.
author_sort Thumdee S.
title Papaya fruit softening: Role of hydrolases
title_short Papaya fruit softening: Role of hydrolases
title_full Papaya fruit softening: Role of hydrolases
title_fullStr Papaya fruit softening: Role of hydrolases
title_full_unstemmed Papaya fruit softening: Role of hydrolases
title_sort papaya fruit softening: role of hydrolases
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-77952585619&partnerID=40&md5=190d61cce97fa9d4c24cffae3aea1184
http://cmuir.cmu.ac.th/handle/6653943832/452
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