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Cell Wall Metabolism in Ripening Fruit (IX. Synthesis of Pectic and Hemicellulosic Cell Wall Polymers in the Outer Pericarp of Mature Green Tomatoes (cv XMT-22).

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Effect of Antisense Suppression of Endopolygalacturonase Activity on Polyuronide Molecular Weight in Ripening Tomato

D. A. Brummell1, J. M. Labavitch

  • 1Pomology Department, University of California, Davis, California 95616.

Plant Physiology
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Suppressing endopolygalacturonase (PG) in tomatoes slightly increased fruit firmness by delaying pectin depolymerization. This effect was much more pronounced in processed tomato paste, indicating cell wall restrictions on PG activity in whole fruit.

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Area of Science:

  • Plant Biology
  • Biochemistry
  • Food Science

Background:

  • Endopolygalacturonase (PG) is an enzyme involved in fruit softening.
  • Tomato (Lycopersicon esculentum Mill.) ripening involves pectin degradation.
  • Understanding PG's role is crucial for improving fruit texture and shelf-life.

Purpose of the Study:

  • To investigate the impact of suppressed endopolygalacturonase (PG) activity on tomato fruit firmness and pectin structure.
  • To determine how PG affects pectin depolymerization in both whole fruit and processed tomato products.

Main Methods:

  • Generated transgenic antisense PG tomato fruit with suppressed enzyme activity (<1% of wild-type).
  • Prepared cell walls and extracted pectin using chelator and Na2CO3.
  • Analyzed pectin solubility and polymerization using size-exclusion chromatography.
  • Compared pectin depolymerization in whole fruit, cell walls, and processed tomato paste.

Main Results:

  • Transgenic antisense PG tomatoes showed slightly increased firmness and delayed pectin depolymerization in cell wall fractions.
  • Pectin depolymerization was significantly reduced in processed tomato paste made from antisense PG fruit.
  • PG activity in isolated cell walls and homogenates led to extensive pectin disassembly, unlike in intact fruit.

Conclusions:

  • Reduced pectin depolymerization, not altered pectin extractability, contributes to enhanced fruit firmness in suppressed PG tomatoes.
  • Cell wall structures normally restrict PG-mediated pectin degradation in whole tomatoes.
  • Processing removes these restrictions, making pectin more susceptible to PG-driven depolymerization.