Effect of Silencing of Cell Wall Degrading Enzymes on Strawberry Fruit Softening
作者： M.A. Quesada , S. Posé , N. Santiago-Doménech , R. Sesmero , M.C. Molina
DOI: 10.17660/ACTAHORTIC.2009.842.206
关键词:
摘要: Softening of strawberry is one the main causes quality loss this fruit. The objective our research group to improve fruit texture by biotechnological methods. We have evaluated effect down-regulation several genes, codifying cell wall degrading enzymes, on softening and processing. Inhibition antisense technology a polygalacturonase (spG) pectate lyase (plC) gene increased firmness ripe fruit, with increase slightly higher in case anti-spG plants. Fruit was also reduced transgenic fruits when they were stored for days at 5°C. By contrast, inhibition cel2, cellulase gene, did not modify firmness. Cell extractions from both (PG) (PL) showed an yield reduction pectin solubilization. In anti-cellulase fruits, walls enhancement hemicellulose fraction compared control Altogether, these results confirm crucial role metabolism softening, minor degradation process.
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