Polygalacturonase Activity in the Ripening Tomato Fruit View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

1989

AUTHORS

Johan Bruinsma , Erik Knegt , Evert Vermeer

ABSTRACT

A ripening tomato fruit softens because of cell separation in the pericarp tissue. This cell separation is brought about by solubilization of the middle lamellae. The middle lamellae consist largely of pectin that is degraded by the combined actions of pectinesterase (E.C.3.1.1.11) and poly galacturonase (E.C.3.2.1.15). The former enzyme removes the methyl groups from the polyuronide chain, whereupon the latter enzyme depolymerizes the polygalacturonic acid by cutting it into oligomeric parts. It thus acts as an endo-enzyme. More... »

PAGES

127-138

References to SciGraph publications

Book

TITLE

Cell Separation in Plants

ISBN

978-3-642-74163-0
978-3-642-74161-6

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-3-642-74161-6_12

DOI

http://dx.doi.org/10.1007/978-3-642-74161-6_12

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1018370019


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