Pectin Methylesterase Research Articles

Effect of Chitosan/Thyme Oil Coating and UV-C on the Softening and Ripening of Postharvest Blueberry Fruits.

This study investigated the possible mechanism of softening and senescence of blueberry after harvest using chitosan/thyme oil coating combined with UV-C (short wave ultraviolet irradiation) treatment. On the 56th day of storage, the CBP, cellulose, and hemicellulose contents in the chitosan/thyme oil coating +UV-C-treated group were 1.41, 1.65, and 1.20 times higher than those in the control group. Compared with the control group, the activities of polygalacturonase (PG), pectin methylesterase (PME), β-glucosidase (β-Gal), and cellulose (Cx) were significantly reduced (p < 0.05) after chitosan/thyme oil coating +UV-C, and their maximum values decreased by 5.41 μg/h g, 5.40 U/g, 12.41 U/g, and 3.85 μg/h g, respectively. Moreover, chitosan/thyme oil coating combined with UV-C treatment inhibited the gene expression of PG, PME, Cx, and β-Gal and then regulated the decrease in PG, PME, Cx, and β-Gal activities, inhibited the degradation of cell wall polysaccharides, and delayed the softening and senescence of postharvest blueberries. The results showed that chitosan/thyme oil coating, UV-C, and chitosan/thyme oil coating + UV-C could significantly inhibit postharvest softening of blueberry; chitosan/thyme oil coating +UV-C had the best effect.

24-epibrassinolide enhances mango resistance to Colletotrichum gloeosporioides via activating multiple defense response

Brassinosteroids (BRs) are natural steroidal phytohormones that regulate many essential processes of plant growth, development and responses to stress. However, the role of BRs in the defense response against Colletotrichum gloeosporioides in mango fruit remains largely unknown. This study investigated the resistance against C. gloeosporioides and the possible mechanisms of exogenous 24-epibrassinolide (EBR) in mango fruit. Results showed 1 μmol L−1 EBR effectively reduced the disease incidence and disease severity on mango fruit after inoculating with C. gloeosporioides. However, EBR had no direct antifungal activity against C. gloeosporioides in vitro test. EBR significantly improved the activities of phenylalanine ammonia-lyase (PAL), peroxidase (POD), chitinase (CHT), cinnamate-4-hydroxylase (C4H), β-1,3-glucanase (GLU) and 4-hydroxycinnamate CoA ligase (4CL), as well as the accumulation of flavonoids, lignin and total phenolics in mango fruit. EBR treatment also increased hydrogen peroxide (H2O2) content in mango fruit at early storage stage after inoculation, while increased catalase (CAT), ascorbate peroxidase (APX) and superoxide dismutase (SOD) activities with low reactive oxygen species (ROS) level in later storage stage. Besides, EBR treatment markedly reduced the changes in pectin methylesterase (PME) and polygalacturonase (PG) activities, which slowed down the hydrolysis of pectin, thus maintaining cell wall integrity. The principal component analysis indicated that EBR treatment was strongly associated with the increase of defense enzyme activities and metabolite contents and the inhibition of pectin hydrolysis. These results indicated that exogenous EBR could be a promising strategy to increase resistance against C. gloeosporioides in mango fruit by improving the defense responses against pathogens.

Cytological, physiological and transcriptomic analysis of variegated Leaves in Primulina pungentisepala offspring

BackgroundPrimulina pungentisepala is suitable for use as a potted plant because of its beautiful leaf variegation, which is significantly different in its selfed offspring. However, the mechanism of P. pungentisepala leaf variegation is unclear. In this study, two types of offspring showing the greatest differences were compared in terms of leaf structure, chlorophyll contents, chlorophyll fluorescence parameters and transcriptomes to provide a reference for studying the molecular mechanism of structural leaf variegation.ResultsAir spaces were found between water storage tissue, and the palisade tissue cells were spherical in the white type. The content of chlorophyll a and total chlorophyll (chlorophyll a + b) was significantly lower in the white type, but there were no significant differences in the content of chlorophyll b, chlorophyll a/b or chlorophyll fluorescence parameters between the white and green types. We performed transcriptomic sequencing to identify differentially expressed genes (DEGs) involved in cell division and differentiation, chlorophyll metabolism and photosynthesis. Among these genes, the expression of the cell division- and differentiation-related leucine-rich repeat receptor-like kinases (LRR-RLKs), xyloglucan endotransglycosylase/hydrolase (XET/H), pectinesterase (PE), expansin (EXP), cellulose synthase-like (CSL), VARIEGATED 3 (VAR3), and ZAT10 genes were downregulated in the white type, which might have promoted the development air spaces and variant palisade cells. Chlorophyll biosynthesis-related hydroxymethylbilane synthase (HEMC) and the H subunit of magnesium chelatase (CHLH) were downregulated, while chlorophyll degradation-related chlorophyllase-2 (CHL2) was upregulated in the white type, which might have led to lower chlorophyll accumulation.ConclusionLeaf variegation in P. pungentisepala was caused by a combination of mechanisms involving structural variegation and low chlorophyll levels. Our research provides significant insights into the molecular mechanisms of structural leaf variegation.

Customized optimization of lignocellulolytic enzyme cocktails for efficient conversion of pectin-rich biomass residues

Pectin is a major component in many agricultural feedstocks. Despite the wide use in industrial production of cellulases and hemicellulases, the fungus Trichoderma reesei lacks a complete enzyme set for pectin degradation. In this study, three representative pectinolytic enzymes were expressed and screened for their abilities to improve the efficiency of T. reesei enzymes on the conversion of different agricultural residues. By replacing 5 % of the T. reesei proteins, endopolygalacturonase and pectin lyase remarkably increased the release of sugars from inferior tobacco leaves. In contrast, pectin methylesterase showed the strongest improving effect (by 31.1 %) on the hydrolysis of beetroot residue. The pectin in beetroot residue was only mildly degraded with the supplementation of pectin methylesterase, which allowed the extraction of pectin keeping the original emulsifying activity with a 51.1 % higher yield. The results provide a basis for precise optimization of lignocellulolytic enzyme systems for targeted valorization of pectin-rich agricultural residues.

The evolving views of the simplest pectic polysaccharides: homogalacturonan

Pectin is an important component of cell wall polysaccharides and is important for normal plant growth and development. As a major component of pectin in the primary cell wall, homogalacturonan (HG) is a long-chain macromolecular polysaccharide composed of repeated α-1,4-D-GalA sugar units. At the same time, HG is synthesized in the Golgi apparatus in the form of methyl esterification and acetylation. It is then secreted into the plasmodesmata, where it is usually demethylated by pectin methyl esterase (PME) and deacetylated by pectin acetylase (PAE). The synthesis and modification of HG are involved in polysaccharide metabolism in the cell wall, which affects the structure and function of the cell wall and plays an important role in plant growth and development. This paper mainly summarizes the recent research on the biosynthesis, modification and the roles of HG in plant cell wall.

Study of polygalacturonase production by an Antarctic yeast and obtention of dragon fruit juice by maceration at mild temperature

The objectives of the present survey were to study the production and the biochemical characterization of an enzymatic cold-active extract with polygalacturonase activity, to perform a first insight into its possible application in fruit-juice obtention process, and to use this juice for food products preparation. The enzymatic extract was produced by the Antarctic yeast Mrakia sp. LP January 7, 2016 in a bioreactor with citric pectin as substrate. The polygalacturonase activity showed optimum conditions for reaction at 45 °C and pH 5.0. This activity was stable until 40 °C but deactivated at higher temperatures. Inhibition by Hg+2 suggested the presence of a thiol-dependent enzyme. A high-molecular polygalacturonase was detected in an SDS-PAGE and zymography analysis. Reaction-products were observed by thin-layer chromatography and suggested the endo-mode of action. The enzymatic extract had some accessory enzymes, such as pectin methylesterase, β-glucosidase, cellulase and inulinase. As a first insight into the potential use of this enzymatic extract for fruit maceration at mild temperatures, red and white dragon fruits were selected as models. At 23 °C, juice yields of 15%–23% higher than control were obtained after treatments, with a decrease of remanent solid of 25%–35%. The color of red dragon fruit juice increased with enzymatic treatment. Alginate balls that were prepared with the juices demonstrated a hardness of ∼10 N. The compression force of low-calorie sugar gels was 3.8 N. This work provided a complete study of the production, characterization, application and food product production using a new cold-active polygalacturonase extract of Antarctic origin.

Proteomic analysis of Masson pine with high resistance to pine wood nematodes.

Pine wilt disease is a dangerous pine disease globally. We used Masson pine (Pinus massoniana) clones, selected through traditional breeding and testing for 20 years, to study the molecular mechanism of their high resistance to pine wood nematodes (PWN,Bursaphelenchus xylophilus). Nine strains of seedlings of genetically stable Masson pine screened from different families with high resistance to PWN were used. The same number of sensitive clones were used as susceptible controls. Total proteins were extracted for tandem mass tag (TMT) quantitative proteomic analysis. The key proteins were verified by parallel reaction monitoring (PRM). A threshold of upregulation greater than 1.3-fold or downregulation greater than 0.3-fold was considered significant in highly resistant strains versus sensitive strains. A total of 3491 proteins were identified from the seedling tissues, among which 2783 proteins contained quantitative information. A total of 42 proteins were upregulated and 96 proteins were downregulated in the resistant strains. Functional enrichment analysis found significant differences in the proteins with pectin esterase activity or peroxidase activity. The proteins participating in salicylic acid metabolism, antioxidant stress reaction, polysaccharide degradation, glucose acid ester sheath lipid biosynthesis, and the sugar glycosaminoglycan degradation pathway were also changed significantly. The PRM results showed that pectin acetyl esterase, carbonic anhydrase, peroxidase, and chitinase were significantly downregulated, while aspartic protease was significantly upregulated, which was consistent with the proteomic data. These results suggest that Masson pine can degrade nematode-related proteins by increasing protease to inhibit their infestation, and can enhance the resistance of Masson pine to PWN by downregulating carbon metabolism to limit the carbon available to PWN or for involvement in cell wall components or tissue softening. Most of the downregulated proteins are supposed to act as an alternative mechanism for latter enhancement after pathogen attacks. The highly resistant Masson pine, very likely, harbors multiple pathways, both passive and active, to defend against PWN infestation.

Constitutive and extracellular expression of pectin methylesterase from Pectobacterium chrysanthemi in Pichia pastoris.

The online version contains supplementary material available at 10.1007/s13205-022-03291-3.

Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers.

Impacts of cell wall polymers on sweetpotato chip texture and fat content were investigated through enzymatic modification. Covington sweetpotato slices were treated with cellulase, hemicellulase, pectinase, pectin methyl esterase, protease, the enzyme blend Viscozyme, or no enzymes (control) at 40-45°C for 0.5-2 h. Treated slices were blanched, dried, and fried in triplicate per experimental condition. Breaking forces of 20 chips per frying replicate were measured followed by chip fat, moisture, sugar, alcohol insoluble solids, glass transition temperature, and color analyses. Untreated slices from each batch (daily check) were fried and analyzed to account for starting material variability. Viscozyme and protease-treated chips had the greatest reduction in breaking force from untreated chips (-30.9% and -23.7%, respectively), while pectin methyl esterase-treated chips had the lowest reduction in breaking force (-9.0%). Chips treated with Viscozyme for 2 h were 6.7-6.3 percentiles lower in fat than the control. Principal component analysis elucidated that chip breaking force was associated with unfried slice puncture force, alcohol insoluble solids, and chip color, and chip fat content was inversely associated with maltose content and glass transition temperature. Breaking down multiple cell wall polysaccharides or structural proteins weakened chip textures, while strengthening the pectic fraction resulted in harder chips. Chip fat reduction also occurred when multiple cell wall polysaccharides were broken down. Therefore, cell wall polymers impact sweetpotato chip texture and fat contents, and their attributes should be considered when selecting cultivars and processes for sweetpotato chips. PRACTICAL APPLICATION: Sweetpotato chips are an increasingly popular snack, but there is little understanding how cell wall polymers impact chip textures and fat contents. Raw sweetpotato slices were enzymatically treated to selectively modify cell wall polymers before frying. Chip breaking forces were lowered by protease or Viscozyme (cell wall enzyme blend) treatments, while breaking forces were increased with pectin methyl esterase. In addition, chip fat contents were reduced by the Viscozyme treatment. Since cell wall modifications could impact chip texture and fat content, cell wall polymer attributes should be considered in selection and processing of sweetpotatoes for chip manufacturing.

Pectinases Secretion by Saccharomyces cerevisiae: Optimization in Solid-State Fermentation and Identification by a Shotgun Proteomics Approach.

A sequential design strategy was applied to optimize the secretion of pectinases by a Saccharomyces cerevisiae strain, from Brazilian sugarcane liquor vat, on passion fruit residue flour (PFRF), through solid-state fermentation (SSF). A factorial design was performed to determine the influence variables and two rotational central composite designs were executed. The validated experimental result was of 7.1 U mL−1 using 50% PFRF (w/w), pH 5, 30 °C for 24 h, under static SSF. Polygalacturonase, pectin methyl esterase, pectin–lyase and pectate–lyase activities were 3.5; 0.08; 3.1 and 0.8 U mL−1, respectively. Shotgun proteomics analysis of the crude extract enabled the identification of two pectin–lyases, one pectate–lyase and a glucosidase. The crude enzymatic extract maintained at least 80% of its original activity at pH values and temperatures ranging from 2 to 8 and 30 to 80 °C, respectively, over 60 min incubation. Results revealed that PFRF might be a cost-effective and eco-friendly substrate to produce pectinases. Statistical optimization led to fermentation conditions wherein pectin active proteins predominated. To the extent of our knowledge, this is the first study reporting the synthesis of pectate lyase by S. cerevisiae.

Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice.

Black and red raspberries are fruits with a high phenolic and vitamin C content but are highly susceptible to deterioration. The effect of high hydrostatic pressure (HHP 400–600 MPa/CUT-10 min) and pulsed electric fields (PEF, frequency 100–500 Hz, pulse number 100, electric field strength from 11.3 to 23.3 kV/cm, and specific energy from 19.7 to 168.4 kJ/L) processes on black/red raspberry juice was studied. The effect on the inactivation of microorganisms and pectin methylesterase (PME) activity, physicochemical parameters (pH, acidity, total soluble solids (°Brix), and water activity (aw)), vitamin C and phenolic compounds content were also determined. Results reveal that all HHP-treatments produced the highest (p < 0.05) log-reduction of molds (log 1.85 to 3.72), and yeast (log 3.19), in comparison with PEF-treatments. Increments in pH, acidity, and TSS values attributed to compounds’ decompartmentalization were found. PME activity was partially inactivated by HHP-treatment at 600 MPa/10 min (22% of inactivation) and PEF-treatment at 200 Hz/168.4 kJ/L (19% of inactivation). Increment in vitamin C and TPC was also observed. The highest increment in TPC (79% of increment) and vitamin C (77% of increment) was observed with PEF at 200 Hz/168.4 kJ/L. The putative effect of HHP and PEF on microbial safety, enzyme inactivation, and phytochemical retention is also discussed in detail. In conclusion, HHP and PEF improve phytochemical compounds’ content, microbial safety, and quality of black/red raspberry juice.

Comparative effects of high hydrostatic pressure, pasteurization and nisin processing treatments on the quality of pickled radish

The quality of pickled vegetables is essentially safeguarded through various processing techniques. In this study the effects of high hydrostatic pressure processing (HPP), pasteurization (Pt), nisin, HPP + nisin and Pt + nisin on fermented radishes (Raphanus sativus L.) were compared. The effects of the different treatments on firmness were not immediately apparent, however, the HPP-treated pickles maintained their hardness best during storage. Compared with Pt, the non-thermal treatments were found to have moderate effects on the colors, both immediately after treatment and during storage. Both HPP and Pt reduced microbes, while HPP + nisin completely inactivated bacteria. The activities of polyphenol oxidase (PPO), peroxidase (POD) and pectin methylesterase (PME) were most inactivated via Pt, followed the action of HPP and then by that of the nisin. The sensory evaluation suggested that non-thermal pickled radish might be better accepted by consumers. Moreover, Pt had the strongest ability to reduce oxalic acid and sulfur-containing compounds, while the effects of HPP were relatively moderate, and HPP not only effectively reduced sulfur-containing compounds, but also helped to retain the favorable factors in the pickles. The findings of this study, thus, indicate that HPP could be a promising alternative to traditional pasteurization in the processing and storage of fermented vegetables.

Effect of ultra violet (UV-C) and cold storage on orange juice quality.

The effect of the UV-C treatment on the physico-chemical characteristics, pectin methylesterase activity (PME) as well as microbial quality of orange juice, compared to fresh juice, was studied. The juice samples were UV-C (254 nm) irradiated for different exposure times (15, 30, 45 and 60 min) and stored at 4 ± 1 °C for 30 days. UV-C treatment didn't significantly (p ≤ 0.05) affect pH values, titratable acidity, TSS (%), ascorbic acid content and PME activity in both fresh and stored samples. Increasing the exposure time from 5 to 60 min. showed no significant effect (p ≤ 0.05) on L* and a* values for both the fresh and the stored samples. On the contrary, negative relationship was observed between UV-C exposure time and b* values. Total bacterial counts were significantly (p ≤ 0.05) reduced from 2.69 to 0.93 log10 CFU/mL when the exposure time was increased from 0 to 60 min. The UV-C treatment showed similar trend on yeast and mold counts but to a lesser extend due to their resistance to UV. The sensory characteristics, i.e. odour, colour, taste, consistency and overall acceptability didn't change (p ≤ 0.05) as a result of UV-C treatment at any tested exposure times.

Three types of genes underlying the Gametophyte factor1 locus cause unilateral cross incompatibility in maize

Unilateral cross incompatibility (UCI) occurs between popcorn and dent corn, and represents a critical step towards speciation. It has been reported that ZmGa1P, encoding a pectin methylesterase (PME), is a male determinant of the Ga1 locus. However, the female determinant and the genetic relationship between male and female determinants at this locus are unclear. Here, we report three different types, a total of seven linked genes underlying the Ga1 locus, which control UCI phenotype by independently affecting pollen tube growth in both antagonistic and synergistic manners. These include five pollen-expressed PME genes (ZmGa1Ps-m), a silk-expressed PME gene (ZmPME3), and another silk-expressed gene (ZmPRP3), encoding a pathogenesis-related (PR) proteins. ZmGa1Ps-m confer pollen compatibility. Presence of ZmPME3 causes silk to reject incompatible pollen. ZmPRP3 promotes incompatibility pollen tube growth and thereby breaks the blocking effect of ZmPME3. In addition, evolutionary genomics analyses suggest that the divergence of the Ga1 locus existed before maize domestication and continued during breeding improvement. The knowledge gained here deepen our understanding of the complex regulation of cross incompatibility.

Identification of SNPs in Pectin Esterase 1 (PE1) and Polygalacturonase (PG) Genes of Tomato

Identification of SNPs in Pectin Esterase 1 (PE1) and Polygalacturonase (PG) Genes of Tomato

SlMBP3 Knockout/down in Tomato: Normal-Sized Fruit with Increased Dry Matter Content through Non-Liquefied Locular Tissue by Altered Cell Wall Formation

The phenotypic effect of the knockdown/out of AGAMOUS clade MADS-box gene SlMBP3 in tomato was evaluated using a transferred DNA (T-DNA)-tagged mutant of SlMBP3 and SlMBP3-RNA interference lines. SlMBP3 was preferentially expressed in the locular tissue of fruit and the seed coat combined with the endoderm. Consistent with where SlMBP3 is expressed, the SlMBP3-knockout/down lines showed non-liquefied locular tissues and increased number of seed hairs than the wild type (WT). The early cell degradation of the locular tissue was not observed in the fruits of the SlMBP3-knockout/down lines, and the cells were elongated like placental cells resulting in non-liquefied locular tissues. As the result, the fruits of the SlMBP3-knockout/down lines exhibited higher dry matter contents and titratable acidity than those of the WT. During locular tissue cell development under the SlMBP3 knockout/down, the expression of cell-enlargement-related genes (beta-expansin gene SlEXPB1 and endo-beta-1,4-D-glucanase gene Cel8) and pectinase-inhibitor-related genes (pectin esterase inhibitor gene PE inhibitor and polygalacturonase inhibitor gene PG inhibitor) was upregulated and that of pectinase-encoding genes (polygalacturonase gene QRT3-like and pectin lyase gene PL2) was downregulated. In the seed coat of the SlMBP3-knockout/down lines, tomato trichome-formation-related genes such as MYB genes containing R2 and R3 repeats (R2R3-MYB) transcription factor SlMYB75, B-type cyclin SlCycB2 and Homeodomain Leucine Zipper (HD-Zip) IV transcription factor Woolly were downregulated. Our results demonstrate that SlMBP3 is involved in the liquefaction of the locular tissue through the modification of cell development and degradation processes and seed hair formation in tomato fruits, and the SlMBP3 knockout/down results in normal-sized fruit with increased dry matter content.

Laccaria bicolor pectin methylesterases are involved in ectomycorrhiza development with Populus tremula × Populus tremuloides.

The development of ectomycorrhizal (ECM) symbioses between soil fungi and tree roots requires modification of root cell walls. The pectin-mediated adhesion between adjacent root cells loosens to accommodate fungal hyphae in the Hartig net, facilitating nutrient exchange between partners. We investigated the role of fungal pectin modifying enzymes in Laccaria bicolor for ECM formation with Populus tremula × Populus tremuloides. We combine transcriptomics of cell-wall-related enzymes in both partners during ECM formation, immunolocalisation of pectin (Homogalacturonan, HG) epitopes in different methylesterification states, pectin methylesterase (PME) activity assays and functional analyses of transgenic L. bicolor to uncover pectin modification mechanisms and the requirement of fungal pectin methylesterases (LbPMEs) for ECM formation. Immunolocalisation identified remodelling of pectin towards de-esterified HG during ECM formation, which was accompanied by increased LbPME1 expression and PME activity. Overexpression or RNAi of the ECM-induced LbPME1 in transgenic L. bicolor lines led to reduced ECM formation. Hartig Nets formed with LbPME1 RNAi lines were shallower, whereas those formed with LbPME1 overexpressors were deeper. This suggests that LbPME1 plays a role in ECM formation potentially through HG de-esterification, which initiates loosening of adjacent root cells to facilitate Hartig net formation.

Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits.

The quality of Tarocco blood orange (Citrus sinensis (L.) Osbeck), which has been cultivated for many years, has degraded substantially. Decreased sugar content, decreased blood color, and increased sour flavor have developed as a result. To improve fruit quality, we studied the effects of bagging and sodium nitroprusside, as a nitric oxide (NO) donor, on the fruit quality of Tarocco blood orange two months before picking. The results showed that NO treatment effectively improved the content of total soluble solids and limonene in the fruit, as well as the color and hardness of the fruit, but reduced the tannin content. It also increased the contents of soluble sugar, fructose, sucrose, vitamin C, amino acids, and mineral elements. NO treatment inhibited the activities of polygalacturonase and pectin esterase, delayed the degradation of protopectin, and promoted the accumulation of anthocyanins, total flavonoids, and flavonoids synthesis. Thus, NO treatment improved the aroma, flavors, and physical properties of blood orange fruit.

Genome-wide identification of the pectin methylesterase inhibitor genes in Brassica napus and expression analysis of selected members.

Pectin methylesterase inhibitors (PMEIs) modulate the status of pectin methylesterification by inhibiting the activity of pectin methylesterase (PME). Recent advances indicate PMEIs play an important role in regulating plant cell wall properties and defense responses. In this study, a genome-wide analysis of PMEI gene family in Brassica napus (B. napus) was conducted and the expression patterns of PMEI genes in response to Sclerotinia sclerotiorum (S. sclerotiorum) was investigated. A total of 190 PMEI proteins were identified from the genome of B. napus. Chromosomal location, gene structure and properties of the PMEI family were analyzed, and these features were compared with Arabidopsis thaliana (A. thaliana). A total of 123 syntenic ortholog pairs were detected from BnPMEI family by synteny analysis. Results showed the expansion of BnPMEI genes was likely predominately from whole-genome duplication (WGD) or segmental duplications. Multiple cis-elements related to plant growth and development, environmental stress responses, hormone responses were detected in the promoters of BnPMEI genes, implying they were regulated by both internal and external factors. Furthermore, expression analysis of transcriptome data combined with quantitative RT-PCR (qRT-PCR) validation identified several candidates that were strongly responsive to S. sclerotiorum infection. These BnPMEI genes are candidates for manipulation to breed novel and improved genotypes that are more resistant to sclerotinia stem rot (SSR). Extensive interactions were detected among 30 BnPMEI proteins, forming complex protein-protein interaction networks. Besides, 48 BnPMEIs showed interactions with other proteins including a range of cell wall structure-related enzymes. This study provides new insights into the evolution and function of PMEIs in B. napus and lays a foundation for breeding novel genotypes for crop improvement.

Composite coating of chitosan with salicylic acid retards pear fruit softening under cold and supermarket storage

Fruit softening is enzyme mediated degradation process determined by the action of cell wall modifying enzymes. Present study evaluated the combined effects of chitosan (CH) and salicylic acid (SA) coatings in modulation of fruit softening enzymes in Punjab Beauty pear (Pyrus pyrifolia × Pyrus communis) fruit stored under cold (0–1 °C and 90–95 % RH) and supermarket (20–22 °C and 80–85 % RH) conditions. Composite CH + SA coatings reduced mass loss and retained fruit firmness throughout the 67 and 20 days storage period. In addition, CH + SA prevented membrane damage by suppressing the electrolyte leakage and malondialdehyde (MDA) accumulation as compared to CH or SA alone. CH 2.0 % + SA 2.0 mM coating efficiently delayed the cell wall degrading enzymatic activities including pectin methylesterase (PME), polygalacturonase (PG) and cellulase associated with fruit softening up to 60 and 15 days storage period in cold and supermarket conditions, respectively.