Excessive softening is the main factor limiting fruit shelf life and storage. Transgenic plants
modified in the expression of cell wall modifying proteins have been used to investigate the …

Pectinases or petinolytic enzymes, hydrolyze pectic substances. They have a share of 25%
in the global sales of food enzymes. Pectinases are one of the most widely distributed …

Pectin methylesterases catalyse the demethylesterification of cell wall polygalacturonans. In
dicot plants, these ubiquitous cell wall enzymes are involved in important developmental …

Numerous examples have been presented of enzyme activities, assayed in vitro, that appear
relevant to the synthesis of structural polysaccharides, and to their assembly and …

Pectin represents a very heterogeneous biopolymer whose functionality remains largely
puzzling. The link between the pectin fine structure and functional properties with relevance …

Pectin methylesterase (PME) catalyses the demethoxylation of pectin, a major plant cell wall
polysaccharide. Through modification of the number and distribution of methyl-esters on the …

This review is concerned with the mechanisms controlling fruit softening. Master genetic
regulators switch on the ripening programme and the regulatory pathway branches …

The apical wall of growing pollen tubes must be strong enough to withstand the internal
turgor pressure, but plastic enough to allow the incorporation of new membrane and cell …

Mature green cherry tomato fruit were harvested and treated with ultraviolet-C (UV-C)
irradiation at a predetermined dose of 4.2 kJ m− 2 and stored at 18° C for 35 days. The …

Softening is a developmentally programmed ripening process, associated with biochemical
changes in cell wall fractions involving hydrolytic processes resulting in breakdown of cell …