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Multiple Forms of Pectinesterase are Present in Tomato and Other Fruit

Grapes

As may be seen from the isoform profile (Graph 7), most of the PE activity remains unbound to the column, and passes straight through. However, two distinct isoform peaks in fractions 33-40 & fractions 54-60 were detected.

Despite its importance as a commercial crop, grape ripening has not been extensively studied. Much of the softening in grapes is due to water loss, but the degree of esterification of pectin is important to the wine industry.

Further Reading

• Title Page
• Introduction
• Assay development
• Total Pectinesterase activity in fruit
• Pectinesterase in Tomato
• Pectinesterase in Strawberry
• Pectinesterase in citrus fruits
• Pectinesterase in Grapes
• Summary & Future work
• References