The N-glycan processing enzymes β-D-N-acetylhexosaminidase are involved in ripening-associated softening in strawberry fruit.

ABSTRACT: Excessive softening of fruits during the ripening process leads to rapid deterioration. N-glycan processing enzymes are reported to play important roles during fruit ripening associated softening. Efforts have been made to identify and purify β-D-N-acetyl hexosaminidase (β-Hex) from strawberry fruit and also to investigate its function during ripening. More than that, the postharvest treatment effect of alginate oligosaccharides (AOS) at a concentration of 0.1 g L^-1 on fruit firmness and the activity of N-glycan processing enzymes were also investigated during the storage of strawberry. Results demonstrated that the full-length of β-Hex ₁ and β-Hex ₂ genes were 2186 and 2013 bp, including an ORF of 1598 and 1724 bp and encoding 532 and 574 ami

SUBMITTER: Bose SK 

PROVIDER: S-EPMC7847918 | biostudies-literature | 2021 Feb

REPOSITORIES: biostudies-literature