The Role of Pectinase in the Rotting of Fruits and Vegetables: A Review

Dr. Pramod H Bakane; Dr. Indira B. Soneji

Title:
The Role of Pectinase in the Rotting of Fruits and Vegetables: A Review

Authors:
Dr. Indira B. Soneji | Dr. Pramod H Bakane

Cite This Article :

Dr. Indira B. Soneji | Dr. Pramod H Bakane "The Role of Pectinase in the Rotting of Fruits and Vegetables: A Review" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-6 | Issue-7, December 2022, pp.315-319, URL: https://www.ijtsrd.com/papers/ijtsrd52326.pdf

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Abstract :
The fruits and vegetables are rich in nutritional value which make them an easy target of organisms causing spoilage and soft rot. The soft rot is one of the destructive disease of fruits and vegetables and occurs worldwide wherever fleshy storage tissues of fruits and vegetables are found. Such disease can occurred by some bacteria and fungi which are highly responsible for this soft rot causing spoilage and they are endowed with an important enzymological power, the main action of their pathogenicity. The enzyme pectinase has the power of degrading the cell wall of plant, causing the liquefaction of tissues which favour the development of phytopathogens. The understanding the role of enzymes synthesizing by pathogens causing spoilage and need to develop the new protection approach to deal with it. This review summarizes the main literature data on the different pathogens synthesizing the enzyme pectinase causing soft rot in fruits and vegetables.

Keywords :
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Publication Details:

Unique Identification Number : IJTSRD52326

Published In : Volume-6 | Issue-7, December 2022

Page Number(s) : 315-319

Publisher Name : IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470

Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

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