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
作者： Wei, Jianmei 1 ; Qi, Xiudong 3 ; Cheng, Yudou 2 ; Guan, Junfeng 2 ;
作者机构： 1.Environm Management Coll China, Dept Ecol, Qinhuangdao 066004, Hebei, Peoples R China
2.Hebei Acad Agr & Forestry Sci, Inst Genet & Physiol, Shijiazhuang 050051, Hebei, Peoples R China
3.Hebei Normal Univ Sci & Technol, Qinhuangdao 066004, Hebei, Peoples R China
4.Plant Genet Engn Ctr Hebei Prov, Shijiazhuang 050051, Peoples R China
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：
年卷期：
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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.
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