Altered cell wall disassembly during ripening of Cnr tomato fruit: implications for cell adhesion and fruit softening

Planta ◽  
2002 ◽  
Vol 215 (3) ◽  
pp. 440-447 ◽  
Author(s):  
Caroline Orfila ◽  
Miranda Huisman ◽  
William Willats ◽  
Gert-Jan van Alebeek ◽  
Henk Schols ◽  
...  
Keyword(s):  
Cell Wall ◽  
Cell Adhesion ◽  
Tomato Fruit ◽  
Fruit Softening ◽  
Altered Cell ◽  
Cell Wall Disassembly

scholarly journals 657 Genetic Determinants and Control of Fruit Softening

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 511D-511
Author(s):  
Alan B. Bennett
Keyword(s):  
Gene Expression ◽  
Cell Wall ◽  
Shelf Life ◽  
Fruit Quality ◽  
General Model ◽  
Early Stage ◽  
Tomato Fruit ◽  
Fruit Softening ◽  
Expansin Gene ◽  
Cell Wall Disassembly

Fruit softening is integral to the ripening process. It is an important component of fruit quality, but also initiates deterioration and is a limiting determinant of shelf-life. Intensive research has attempted to elucidate the biochemical and genetic control of fruit softening with the goal of controlling this process as a means to enhance both fruit quality and shelf-life. Current models of fruit softening focus on cell wall disassembly as the major biochemical event regulating fruit softening. Examination of the sequence of cell wall disassembly in ripening Charentais melon fruit suggested that softening could be divided into two distinct phases. The early stage of fruit softening was associated with the regulated disassembly of xyloglucan polymers and the later softening that accompanies over-ripe deterioration was associated with pectin depolymerization. Characterization of cell wall changes in other fruit, including tomato, suggest that this may represent a general model of sequential cell wall disassembly in ripening fruit. Interestingly, the early events of xyloglucan disassembly were not associated with the activation or expression of xyloclucan hydrolases but were associated with the expression of a ripening-regulated expansin gene. Analysis of transgenic tomato fruit with suppressed expansin gene expression or with suppressed polygalacturonase gene expression supports a general model of sequential disassembly of xyloglucan and pectin that control the early and late phases of fruit softening, respectively.

Cell wall disassembly in ripening fruit

2006 ◽  
Vol 33 (2) ◽  
pp. 103 ◽  
Author(s):  
David A. Brummell
Keyword(s):  
Cell Wall ◽  
Middle Lamella ◽  
Primary Cell Wall ◽  
Side Chains ◽  
Fruit Softening ◽  
Structure Degradation ◽  
Wide Range ◽  
Textural Changes ◽  
Cell Wall Disassembly ◽  
Pectin Solubilisation

Fruit softening during ripening involves a coordinated series of modifications to the polysaccharide components of the primary cell wall and middle lamella, resulting in a weakening of the structure. Degradation of polysaccharides and alterations in the bonding between polymers cause an increase in cell separation and a softening and swelling of the wall, which, combined with alterations in turgor, bring about fruit softening and textural changes. A wide range in the extent of cell wall pectic modifications has been observed between species, whereas the depolymerisation of xyloglucan is relatively limited and more consistent. The earliest events to be initiated are usually a loss of pectic galactan side chains and the depolymerisation of matrix glycans, which may begin before ripening, followed by a loss of pectic arabinan side chains and pectin solubilisation. The depolymerisation of pectins may begin during early to mid-ripening, but is usually most pronounced late in ripening. However, some of these events may be absent or occur at very low levels in some species. Cell wall swelling may be related to a loosening of the xyloglucan–cellulose network and to pectin solubilisation, and these processes combined with the loss of pectic side chains increase wall porosity. An increase in wall porosity later in ripening may allow increased access of degradative enzymes to their substrates.

scholarly journals Cell Wall Microstructure Analysis Implicates Hemicellulose Polysaccharides in Cell Adhesion in Tomato Fruit Pericarp Parenchyma

2009 ◽  
Vol 2 (5) ◽  
pp. 910-921 ◽  
Author(s):  
José J. Ordaz-Ortiz ◽  
Susan E. Marcus ◽  
J. Paul Knox
Keyword(s):  
Cell Wall ◽  
Cell Adhesion ◽  
Tomato Fruit ◽  
Microstructure Analysis ◽  
Fruit Pericarp

scholarly journals (472) Yeast Expressed Tomato β-Galactosidases 1, 4, and 5 Have Activity against Synthetic and Plant-derived Cell Wall Substrates

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1092B-1092 ◽  
Author(s):  
Megumi Ishimaru ◽  
David L. Smith ◽  
Kenneth C. Gross
Keyword(s):  
Cell Wall ◽  
Tomato Fruit ◽  
Wall Material ◽  
Wall Structure ◽  
Fruit Softening ◽  
Pectic Polysaccharides ◽  
Wide Range ◽  
Fruit Pericarp ◽  
Galactosyl Residues

Fruit softening occurs by several mechanisms, including modifications of cell wall structure by wall degrading enzymes. The most prominent change in tomato fruit pericarp wall composition is the loss of galactosyl residues throughout development and especially during ripening. In order to understand the role of galactosyl turnover in fruit softening, we successfully produced three recombinant tomato β-galactosidase/exo-galactanase (TBG) fusion proteins in yeast. TBG1, 4 and 5 enzyme properties and substrate specificities were assessed. Optimum pH of TBG1, 4 and 5 was 5.0, 4.0, and 4.5 and optimum temperature was 40∼50, 40, and 40 °C, respectively. The K ms for TBG1, 4 and 5 were 7.99, 0.09, and 2.42 mm, respectively, using p-nitrophenyl-β-D-galactopyranoside as substrate. Using synthetic and plant-derived substrates, TBG1 and 5 released galactosyl residues from 1 → 4 linkages. TBG4 released galactosyl residues from a wide range of plant-derived oligosaccharides and polysaccharides. Using tomato fruit cell wall material, TBG1, TBG4 and TBG5 released galactosyl residues from a variety of fruit stages and cell wall fractions. TBG4 released the most galactosyl residues from the ASP fraction and especially the ASP fraction from fruit at the turning stage. Interestingly, even though walls from Turning fruit stage contain less total galactosyl residues than at the Mature Green stage, TBG4 released 3–4 fold more galactose from the CSP and ASP fractions from Turning fruit. These results suggest that changes in structure of wall pectic polysaccharides leading up to the Turning stage may cause the wall to become more susceptible to hydrolysis by the TBG4 product.

scholarly journals Transcriptome Responses of Ripe Cherry Tomato Fruit Exposed to Chilling and Rewarming Identify Reversible and Irreversible Gene Expression Changes

2021 ◽  
Vol 12 ◽  
Author(s):  
Donald A. Hunter ◽  
Nathanael J. Napier ◽  
Zoe A. Erridge ◽  
Ali Saei ◽  
Ronan K. Y. Chen ◽  
...  
Keyword(s):  
Cell Wall ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Transcript Abundance ◽  
Differential Sensitivity ◽  
Transcript Accumulation ◽  
Cell Wall Modification ◽  
Cellular Protection ◽  
Cell Wall Disassembly ◽  
Shock Proteins

Tomato fruit stored below 12°C lose quality and can develop chilling injury upon subsequent transfer to a shelf temperature of 20°C. The more severe symptoms of altered fruit softening, uneven ripening and susceptibility to rots can cause postharvest losses. We compared the effects of exposure to mild (10°C) and severe chilling (4°C) on the fruit quality and transcriptome of ‘Angelle’, a cherry-type tomato, harvested at the red ripe stage. Storage at 4°C (but not at 10°C) for 27 days plus an additional 6 days at 20°C caused accelerated softening and the development of mealiness, both of which are commonly related to cell wall metabolism. Transcriptome analysis using RNA-Seq identified a range of transcripts encoding enzymes putatively involved in cell wall disassembly whose expression was strongly down-regulated at both 10 and 4°C, suggesting that accelerated softening at 4°C was due to factors unrelated to cell wall disassembly, such as reductions in turgor. In fruit exposed to severe chilling, the reduced transcript abundances of genes related to cell wall modification were predominantly irreversible and only partially restored upon rewarming of the fruit. Within 1 day of exposure to 4°C, large increases occurred in the expression of alternative oxidase, superoxide dismutase and several glutathione S-transferases, enzymes that protect cell contents from oxidative damage. Numerous heat shock proteins and chaperonins also showed large increases in expression, with genes showing peak transcript accumulation after different times of chilling exposure. These changes in transcript abundance were not induced at 10°C, and were reversible upon transfer of the fruit from 4 to 20°C. The data show that genes involved in cell wall modification and cellular protection have differential sensitivity to chilling temperatures, and exhibit different capacities for recovery upon rewarming of the fruit.

scholarly journals GENE EXPRESSION AND ACTIVITIES OF CELL WALL-ASSOCIATED ENZYMES IN COLD-STORED TOMATO FRUIT

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 494C-494
Author(s):  
Adirek Rugkong ◽  
Jocelyn K.C. Rose ◽  
Chris B. Watkins
Keyword(s):  
Cell Wall ◽  
Color Change ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Cold Treatment ◽  
Pectin Methylesterase ◽  
Chilling Temperature ◽  
Transcript Accumulation ◽  
Chilling Temperatures ◽  
Cell Wall Disassembly

Tomato fruit (Solanum lycopersicum L.) can develop mealiness and enhanced softening when exposed to chilling temperatures during storage, but the involvement of cell wall-associated enzymes in chilling injury development is not well understood. To study this aspect of injury development, we have exposed breaker-stage `Trust' tomato fruit to a chilling temperature of 3 °C for 0, 7, 14, and 21 days followed by storage at 20 °C for 12 days. Ethylene production was not affected by storage except after 21 days where production was greater at 20 °C. Exposure of fruit to chilling temperatures delayed the ripening-related color change (chroma and hue) and initially increased compression values, but percent extractable juice was not affected consistently. Increased polygalacturonase (PG) activity during ripening was reduced by about 50% after 7 days at 3 °C, and further inhibited with increasing storage periods. In contrast, the activities of pectin methylesterase (PME) and α-galactosidase were not significantly affected by the cold treatments. β-Galactosidase activity was greater in all chilled fruit compared with fruit ripened at harvest, whereas endo-β-1,4-glucanase activity was lower after 21 days at 3 °C. In chilled fruits, transcript accumulations for PG, PME (PME1.9), and expansin (Expt.1) were lower during storage at 20 °C compared with those of nonchilled fruits. Transcript accumulation for β-galactosidase (TBG4) was affected only at 14 days of cold storage, when transcript accumulation decreased. Cold treatment increased transcript accumulation of endo-β-1,4-glucanase (Cel1) after 12 days at 20 °C and decreased transcript accumulation after 7 days and 21 days at 21 °C. Cell wall analyses to investigate relationships among enzyme activities and cell wall disassembly are ongoing.

scholarly journals Ethylene regulation of fruit softening and cell wall disassembly in Charentais melon

2007 ◽  
Vol 58 (6) ◽  
pp. 1281-1290 ◽  
Author(s):  
K. Nishiyama ◽  
M. Guis ◽  
J. K. C. Rose ◽  
Y. Kubo ◽  
K. A. Bennett ◽  
...  
Keyword(s):  
Cell Wall ◽  
Fruit Softening ◽  
Ethylene Regulation ◽  
Cell Wall Disassembly

scholarly journals STUDIES ON RHAMNOGALACTURONASE IN FRUIT

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 653d-653
Author(s):  
Jongkee Kim ◽  
Kenneth C. Gross
Keyword(s):  
Cell Wall ◽  
Aspergillus Niger ◽  
Linkage Analysis ◽  
Trifluoroacetic Acid ◽  
Enzyme Preparation ◽  
Tomato Fruit ◽  
Apple Fruit ◽  
Partial Purification ◽  
Fruit Softening ◽  
Fungal Enzyme

Rhamnogalacturonase (RGase) is a new fungal enzyme which degrades the highly branched regions of apple fruit cell wall pectin by cleaving the glycosyl linkage between rhamnosyl and galacturonosyl residues (Schols et al., 1990. Carhohydr. Res. 206:105.). This enzyme, if present in fruit, could play a significant role in fruit softening. Partial purification of RGase was accomplished from a fungal enzyme preparation (Pectinex Ultra SP-L, NOVO Ferment) produced from Aspergillus niger. The crude enzyme hydrolyzed chelator-soluble pectin from red ripe tomato fruit. Methylation linkage analysis of the product suggested that an increase in terminal-rhamnosyl residues accompanied pectin hydrolysis, indicative of RGase activity. Cross-linked alginate, hydroxyapatite, and DEAE-Sephadex chromatography were used to partially purify RGase. Polygalacturonase was efficiently removed using the alginate column. Crude pectin obtained from mature-green tomato fruit cell wall by extracting with 0.5 M imidazole buffer (pH 7) and 50 mM Na-carbonate was incubated with pure polygalacturonase and the residue hydrolyzed with 0.1 N trifluoroacetic acid. This modified pectin was used as a substrate to investigate the presence of RGase in tomato and other fruit.

CO2 enrichment leads to altered cell wall composition in plants of Pfaffia glomerata (Spreng.) Pedersen (Amaranthaceae)

2021 ◽  
Author(s):  
Eliza Louback ◽  
Diego Silva Batista ◽  
Tiago Augusto Rodrigues Pereira ◽  
Talita Cristina Mamedes-Rodrigues ◽  
Tatiane Dulcineia Silva ◽  
...  
Keyword(s):  
Cell Wall ◽  
Co2 Enrichment ◽  
Cell Wall Composition ◽  
Pfaffia Glomerata ◽  
Altered Cell
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