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AKS Lab/ Friday/ April 12, 2019/ 3.30 pm/ Fruit softening : The role of pectate lyase
Category: Research
Posted by: bedineel

       

Fruit Softening :- The Role of Pectate Lyase

 

 

 

Fruit softening is a major determinant of shelf life and commercial value and is a 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.

 

References: -

  • Yang L, Huang W, Xiong F, Xian Z, Su D, Ren M, Li Z (2017) Silencing of SlPL, which encodes a pectate lyase in tomato, confers enhanced fruit firmness, prolonged shelf-life and reduced susceptibility to grey mould. Plant Biotechnol J 15: 1544–1555
  • Smith CJS, Watson CF, Ray J, Bird CR, Morris PC, Schuch W, Grierson D (1988) Antisense RNA inhibition of polygalacturonase gene-expression in transgenic tomatoes. Nature 334: 724–726
  • Uluisik S, Chapman NH, Smith R, Poole M, Adams G, Gillis RB, Besong TMD, Sheldon J, Stiegelmeyer S, Perez L, et al. (2016) Genetic improvement of tomato by targeted control of fruit softening. Nat Biotechnol 34: 950–952

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