Molecular aspects of cell wall modifications during fruit ripening

• Published in: Critical reviews in food science and nutrition 1999-01, Vol.39 (2), p.149-164
• Main Authors: Brownleader, M.D, Jackson, P, Mobasheri, A, Pantelides, A.T, Sumar, S, Trevan, M, Dey, P.M
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; antisense technology; Biological and medical sciences; Biotechnology; Cell Wall - chemistry; Cell Wall - ultrastructure; cell wall components; cell walls; cellulose; chemical reactions; Cross-Linking Reagents; cross-links; Economic plant physiology; ethylene; extensin; food biotechnology; Food industries; Fructification, ripening. Postharvest physiology; fruit; Fruit - chemistry; Fruit - ultrastructure; Fruit and vegetable industries; fruit softening; Fundamental and applied biological sciences. Psychology; genetic engineering; Growth and development; hemicellulose; hemicelluloses; hydroxyproline-rich glycoproteins; interactions; ions; literature reviews; Microscopy, Electron; modification; molecular biology; molecular cell wall events associated with textural changes; pectin methyl esterase; pectins; peroxidase; phenolic compounds; phenolics; plant proteins; Plant Proteins - chemistry; polygalacturonase; primary cell wall; ripening; ripening stage; Sensation; Space life sciences; structure; texture
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408399908500494

Fruit ripening is associated with cell wall modifications. The present review focuses on cell wall components and the nature of noncovalent and covalent interactions in the primary cell wall. The role of structural protein cross-links are evaluated within the context of cell wall-mediated changes in texture during fruit ripening. The article discusses molecular approaches in fruit cell wall interactions to regulate processes in fruit ripening in order to improve post-harvest textural characteristics.