Softening is a developmentally programmed ripening process, associated with biochemical changes in cell wall fractions involving hydrolytic processes resulting in breakdown of cell-wall polymers such as cellulose, hemicelluloses and pectin etc. Various hydrolytic reactions are brought about by polygalacturonase, pectin methyl esterase, pectate lyase, rhamnogalacturonase, cellulase and β-galactosidase etc. Besides these enzymes, expansin protein also plays an important role in softening. Textural changes during ripening help in determining the shelf life of a fruit. An understanding of these changes would help in formulating procedures for controlling fruit softening vis-à-vis enhancing shelf life of fruits. In the present review an attempt has been made to coalesce recent findings on biochemistry of fruit softening.
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| http://dx.doi.org/10.1007/s12298-009-0012-z | DOI Listing |
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