Difference in activity and gene expression of pectin-degrading enzymes during softening process in two cultivars of Chinese pear fruit

文献类型： 外文期刊

第一作者： Wei, Jianmei

作者： Wei, Jianmei;Wei, Jianmei;Cheng, Yudou;Guan, Junfeng;Qi, Xiudong;Cheng, Yudou;Guan, Junfeng

作者机构：

关键词： Chinese pear;Pectin fraction;Cell wall hydrolase;Fruit ripening

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）

ISSN：

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收录情况： SCI

摘要： Cell wall pectin-related physiological and molecular properties changes in two different cultivars of Chinese pear fruit, lingbaili' and 'Yali', were investigated in this study. jingbaili' pear fruit, which softened quickly, showed higher pectin fracture solubilization, while Tali' pear fruit, which maintained a firm texture, presented little change in the content of pectin fractions during storage. The activities of PG, beta-GAL and alpha-ARF that involved in fruit softening were significantly higher in 'fingbaili' pear fruit compared to 'Yali' pear fruit. Furthermore, the mRNA accumulation of the genes, such as PG1, PG2, GAL4, ARF1 and ARF2 that encoded above-mentioned cell wall hydrolase dramatically increased in lingbaili' pear fruit during fruit softening. Thus, we concluded that jingbaili' pear fruit may be more prone to degradation in cell wall pectin compared to 'Yali' pear fruit, suggesting that their different softening patterns determine the different modes of cell wall pectin disassembly between these two different types of Chinese pear fruit. (C) 2015 Elsevier B.V. All rights reserved.

分类号： S6

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