Fruit softening and pectin disassembly: an overview of nanostructural pectin modifications assessed by atomic force microscopy.

@article{Paniagua2014FruitSA,
  title={Fruit softening and pectin disassembly: an overview of nanostructural pectin modifications assessed by atomic force microscopy.},
  author={Candelas Paniagua and Sara Pos{\'e} and Victor J. Morris and Andrew R. Kirby and Miguel A. Quesada and Jos{\'e} A Mercado},
  journal={Annals of botany},
  year={2014},
  volume={114 6},
  pages={
          1375-83
        }
}
BACKGROUND One of the main factors that reduce fruit quality and lead to economically important losses is oversoftening. Textural changes during fruit ripening are mainly due to the dissolution of the middle lamella, the reduction of cell-to-cell adhesion and the weakening of parenchyma cell walls as a result of the action of cell wall modifying enzymes. Pectins, major components of fruit cell walls, are extensively modified during ripening. These changes include solubilization… Expand
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