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Journal of Experimental Botany, Vol. 53, No. 377, pp. 2115-2119, October 1, 2002
© 2002 Oxford University Press

Pectate lyases, cell wall degradation and fruit softening

Received 26 March 2002; Accepted 16 July 2002

M. Celia Marín-Rodríguez4,1, John Orchard2 and Graham B. Seymour3,1

1 Horticulture Research International, Plant Genetics and Biotechnology Department, Wellesbourne, Warwickshire CV35 9EF, UK
2 Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK

4 Present address: Genome Damage and Stability Centre, University of Sussex, Brighton BN1 9RR, UK.

This is a brief review of what is known about the role of pectate lyases in plants. The mode of action and three-dimensional structure of microbial pectate lyases is discussed first and then the limited information on the plant proteins is presented. Pectate lyase-like genes have been isolated from a wide range of plant tissues including germinating seeds, pollen, cell cultures, and ripening fruits. The abundance of ESTs for these genes in tomato and the presence of pectate lyase-like transcripts in many other fruits may indicate that these enzymes have a more important role in ripening than previously suspected.

Key words: Keywords: Cell wall, fruit softening, pectate lyase, pectin.


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