Molecular aspects of cell wall modifications during fruit ripening

被引：95

作者：

Brownleader, MD

Jackson, P

Mobasheri, A

Pantelides, AT

Sumar, S

Trevan, M

Dey, PM

机构：

[1] Univ Westminster, Sch Biosci, London W1M 8JS, England

[2] Univ Nova Lisboa, Inst Tecnol Quim & Biol, P-2780 Oeiras, Portugal

[3] Univ London Royal Holloway & Bedford New Coll, Sch Biol Sci, Egham TW20 0EX, Surrey, England

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1999年 / 39卷 / 02期

关键词：

antisense technology; cellulose; cross-links; ethylene; extensin; hemicelluloses; fruit softening; hydroxyproline-rich glycoproteins; molecular cell wall events associated with textural changes; pectin methyl esterase; pectins; peroxidase; phenolics; polygalacturonase; primary cell wall; ripening;

D O I：

10.1080/10408399908500494

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 wail interactions to regulate processes in fruit ripening in order to improve post-harvest textural characteristics.

引用

页码：149 / 164

页数：16

共 67 条

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