Differential gene expression of pectin esterase and changes in pectin during development and ripening stages of fruit in selected cultivars of banana

Nouman Rashid Siddiqui,Armghan Shahzad,Muhammad Ramzan Khan,Ghulam Muhammad Ali,Aish Muhammad,Saqib Jabbar,Talat Mahmood

doi:10.1590/fst.20719

Nouman Rashid Siddiqui, Armghan Shahzad + Show 5 more

Open Access

https://doi.org/10.1590/fst.20719

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Abstract

Abstract Pectin is a very important ingredient in food processing. The present study was designed to find out the changes taken place in pectin content during development and ripening phases of banana fruit. The expression of gene (pectin esterase) was also observed during development and ripening. Five exotic cultivars namely William, Brazilian, G-Naine, Basrai and Pisang were selected for this study. Sampling were carried out after every 2 weeks during development and there was 6 sampling stages (from emergence to harvesting stage). After harvesting the fruit of all cultivars were subjected to natural ripening in the lab and sampling during ripening were carried out according to the colour changes in the fruit skin. 5 ripening stages were studied. Hence total number of 11 stages were studied during development and ripening. The sequence of pectin esterase were obtained from NCBI, primers were designed and procured. RNA was extracted from each cultivar and expression analysis of pectin esterase was carried out. It was found that the expression of gene is variable during the development and the ripening stages in each cultivar. Similarly, the pectin content were also significantly variable during development and ripening of fruit. The variation was also found among the cultivars. It was concluded that unripe banana have more pectin content then ripe banana and the pectin content of the fruit is associated with expression of the gene.

Highlights

All physiological and biochemical variations that occur during ripening of fruit are controlled by the synchronized genes expression
The purpose of the study is to assess at which stage of development, the expression of pectin esterase is higher or lower
Visual observation of Pectin Esterase (PE) expression in all the cultivars revealed that expression either remained the same or increased as development and ripening progressed (Figure 1)

Summary

Introduction

All physiological and biochemical variations that occur during ripening of fruit are controlled by the synchronized genes expression. Enzymes encoded by these genes contribute to biochemical and physiological deviations. Expression of specific gene is essential part. Many metabolic pathways are dependent on specific expression of genes. Several physiological variations linked to ripening have been dependent on some genes of enzymes. On the basis of previous studies on tomato, there already exists knowledge regarding the genes responsible in the very vital physiological variations, like the cell wall loosening, buildup of sugars, synthesis of pigments and aromatic compounds during ripening (Li et al, 2019)

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