Tissue specific pectin biosynthesis and depolymerization during fruit development and ripening in tomato

DOI
  • Hyodo Hiromi
    Graduate School of life and Environmental Sciences,University of Tsukuba
  • Satoh Sinobu
    Graduate School of life and Environmental Sciences,University of Tsukuba
  • Iwai Hiroaki
    Graduate School of life and Environmental Sciences,University of Tsukuba

Bibliographic Information

Other Title
  • トマト果実成熟過程における組織特異的なペクチンの合成と分解

Description

Fruit ripening is a one of the developmental process accompanied with seed development. Tomato is well known as a model to study fruit ripening and development, and it is generally accepted that the disassembly of primary cell wall and middle lamella, such as pectin depolymerization, is remarkable change that occur during its ripening. However, despite depolymerization of the pectin polymers during ripening, it does not effect to fruit softning directly, then the functions of pectin is not well understood. Although many reports of fruit ripening are focused on the softening of pericarp, the changes during fruit ripening are might be unique between its tissues. In this study, to understand the tissue-specific role of pectin during fruit development and ripening, we examined the gene expression, the enzymatic activities and the contents of uronic acids, involved in pectin synthesis and depolymerization in fruit. These results suggest that changes of pectin property during fruit development and ripening have tissue specific patterns.

Journal

Details 詳細情報について

  • CRID
    1390282680608125952
  • NII Article ID
    130006992606
  • DOI
    10.14841/jspp.2010.0.0802.0
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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