Polygalacturonase enzyme is involved in:
Polygalacturonase is a major pectinase induced during tomato ripening, leaf abscission and pod dehiscence, directly responsible for fruit softening. Primary cell wall and middle lamella contain homogalacturonan composed of α-1,4-linked D-galacturonic acid residues partially methylesterified. During breaker to red stage, ethylene upregulates endo-polygalacturonase, pectin methylesterase and cellulase synergistically. Endo-PG hydrolyzes internal glycosidic bonds, reducing polymer length, increasing water solubility, decreasing cell-to-cell adhesion, facilitating separation of cells and access for other hydrolases. This leads to loss of firmness, increase in locular juice, over-softening during transport and susceptibility to Botrytis and Rhizopus. Antisense suppression of PG mRNA, as used in Flavr Savr, blocks translation via formation of double-stranded RNA degraded by Dicer, leaving other ripening processes like lycopene synthesis and sugar accumulation intact. Thus PG exemplifies how targeted manipulation of a single wall-modifying enzyme can decouple textural change from color, flavor and aroma development, providing rational control of post-harvest physiology without compromising sensory quality.
Ref: Alberts Molecular Biology of the Cell 6th ed Chapter 20 Plant Cell Walls; Taiz & Zeiger Plant Physiology, PG pectin degradation.