Articles
The comparative analysis of pectin methyl esterase activity of the bagged fruits of pear cultivars based on methanol assay
Article number
1354_45
Pages
351 – 354
Language
English
Abstract
The softening and shelf life properties of pear fruits are related to the intensity of pectin methyl esterase (PME) activity and consequent formation of the calcium-pectate complex in the middle lamella of fruit tissue.
The PME are involved in the hydrolysis of methyl-ester bonds of homogalacturonan and the production of free carboxyl groups and methanol.
The influence of preharvest paper bagging (PHPB) practice on the shelf-life of pear fruits was identified in our previous researches devoted to organic fruit production.
After, we decided to analyse the pectin methyl esterase activity of the bagged fruits of pear cultivars Forest Beauty’, Williams’, Dilafruz’ based on methanol assay.
The pear fruits were covered with white, orange and black double-layered paper bags (DLPB) 40-50 days after full blossoming.
The unripe fruit samples were collected and the methanol content was assayed using a gas chromatographic method.
The highest value of the concentration of methanol was observed in the fruits of Forest Beauty’ (347 pg mL-1) and Dilafruz’ (218 pg mL-1), covered with orange DLPB, also in the unbagged fruits of Williams’ (181 pg mL-1). The findings elucidate the physiological mechanism of influence of PHPB practice on the shelf life of fruits of Forest Beauty’ and Dilafruz’. However, the results observed in the fruits of Williams’ ignore our hypothesis.
We suppose that the fruits of Williams’ have different adaptive physiology.
The PME are involved in the hydrolysis of methyl-ester bonds of homogalacturonan and the production of free carboxyl groups and methanol.
The influence of preharvest paper bagging (PHPB) practice on the shelf-life of pear fruits was identified in our previous researches devoted to organic fruit production.
After, we decided to analyse the pectin methyl esterase activity of the bagged fruits of pear cultivars Forest Beauty’, Williams’, Dilafruz’ based on methanol assay.
The pear fruits were covered with white, orange and black double-layered paper bags (DLPB) 40-50 days after full blossoming.
The unripe fruit samples were collected and the methanol content was assayed using a gas chromatographic method.
The highest value of the concentration of methanol was observed in the fruits of Forest Beauty’ (347 pg mL-1) and Dilafruz’ (218 pg mL-1), covered with orange DLPB, also in the unbagged fruits of Williams’ (181 pg mL-1). The findings elucidate the physiological mechanism of influence of PHPB practice on the shelf life of fruits of Forest Beauty’ and Dilafruz’. However, the results observed in the fruits of Williams’ ignore our hypothesis.
We suppose that the fruits of Williams’ have different adaptive physiology.
Publication
Authors
A.A. Kayumov, J.A. Gafurov
Keywords
Forest Beauty, Williams, Dilafruz, preharvest paper bagging, methanol, organic fruit production
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