Plant and Crop Science Division, School of Biosciences, University of Nottingham, Sutton Bonington, Loughborough, LE12 5RD, UK.
Plant Biology Section, School of Integrative Plant Science, Cornell University, Ithaca, NY 14853, USA; Robert W. Holley Center for Agriculture and Health, USDA-ARS, Cornell University, Ithaca, NY 14853, USA.
Trends Plant Sci. 2018 Apr;23(4):302-310. doi: 10.1016/j.tplants.2018.01.006. Epub 2018 Feb 9.
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.
果实软化是决定果实货架期和商业价值的主要因素，是多种细胞过程的结果，包括细胞壁结构的广泛重塑。最近的研究表明，果胶裂解酶（PL）是一种降解初生细胞壁中去酯化果胶的酶，是导致番茄果实软化的主要因素之一。果胶结构、分布和动态的研究表明，果胶与纤维素微纤维的结合比以前认为的更为紧密，并且具有新的结构特征，包括主聚合物主链的分支。此外，最近对果胶酶（如 PL 和多聚半乳糖醛酸酶）的研究意义表明，果胶的降解与果实软化的主要影响之间存在因果关系。
