Keeping in view the above mentioned potential of polygalacturonase
, scientists are focused on discovering new microbial sources for its production from natural and safe habitats (Oumer and Abate, 2018).
Pectin esterase, polygalacturonase
and gel formation in peach pectin fractions.
Bateman & Lumsden  suggested that the excess calcium combines with pectin to form calcium pectate, which is resistant to the action of polygalacturonase
Papaya being a climacteric fruit, exhibits increased respiratory rate and high ethylene production, leading to common reactions to maturity, among which are the increased activity of pectin methylesterase (PME) and polygalacturonase
(PG) (Hamzah et al., 2013).
The strawberry softening, shown in Figure 2, is closely linked to the activity of polygalacturonase
(PG), an enzyme responsible for pectin depolymerizing, which is a cell wall compound.
Gupta, "Screening of bacterial strains for polygalacturonase
activity: its production by bacillus sphaericus (MTCC 7542)," Enzyme Research, vol.
, pectin methylesterase, pectate lyase, [beta]-galactosidase, cellulase), generally encoded by ripening-related genes and moisture loss .Modifications caused by the activity of endogenous enzymes such as pectin lyase, pectin methylesterase, [beta]-galactosidase may lead to solubilisation of insoluble forms of pectic substances, and hemicellulose [11,15], resulting in a significant softening of fruits [15,51].
According some researches carried out early the cell wall enzyme activity, such as polygalacturonase
and pectinmethylesterase (PRASANNA et al., 2007; PAYASI et al., 2009), reduced the fruit firmness and resistance to damage, what could explain the lower healthy fruit reported in the highest storage temperature.
All 11 cell wall metabolisms related genes except one in three groups, that is, "pectin esterase inhibitor," "polygalacturonase
," and "cellulose synthase-like protein" encoding genes, demonstrated the higher expression level in G.935, as compared with that in B.9.
Pectinases classified on the basis of their mode of action to polygalacturonase
(EC 18.104.22.168), pectin esterase (EC 22.214.171.124), pectin lyase (EC 126.96.36.199) and pectate lyase (EC 188.8.131.52).
Apparently, ethylene is regulating the activity of enzymes involved in softening such as polygalacturonase
(Majumder and Mazumdar, 2002).
These technologies also could selectively regulate the remaining activity of the endogenous pectinolytic enzymes, pectin methylesterase (PME) and polygalacturonase
(PG), which are responsible for the final texture.