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Plant Physiology 55:94-98 (1975)
© 1975 American Society of Plant Biologists

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Articles

Glycosidases in Cell Wall-degrading Extracts of Ripening Tomato Fruits

Stephen J. Wallner and John E. Walker

a Plant Products and Food Chemistry Divisions, Food Laboratory, United States Army Natick Laboratories, Natick, Massachusetts 01760

Enzyme preparations were obtained from cell wall debris of tomato (Lycopersicon esculentum L. cv. Tropic) fruits at various stages of ripeness and were assayed for glycosidase and polysaccharidase activities. In addition to polygalacturonase (mol wt 40,000), ripening fruits contain {beta}-galactosidase (mol wt 63,000) and {beta}-1, 3-glucanase (mol wt 12,000). The {beta}-glycosidases, unlike polygalacturonase, are active in extracts of green fruits. Placental tissue shows very low polygalacturonase but increasing {beta}-galactosidase and {beta}-1, 3-glucanase activities as ripening proceeds. A large change in the susceptibility of the walls to hydrolase action occurs before the stage in which the greatest polygalacturonase activity occurs. The possibility that the {beta}-glycosidases contribute to the wall modifications that lead to fruit softening is discussed.




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Copyright © 1975 by the American Society of Plant Biologists