Fruit softening, which is a major determinant of shelf life and commercial value, is the consequence of multiple cellular processes, including extensive remodeling of cell wall structure. Recently, it has been shown that pectate lyase (PL), an enzyme that degrades de-esterified pectin in the primary wall, is a major contributing factor to tomato fruit softening. Studies of pectin structure, distribution, and dynamics have indicated that pectins are more tightly integrated with cellulose microfibrils than previously thought and have novel structural features, including branches of the main polymer backbone. Moreover, recent studies of the significance of pectinases, such as PL and polygalacturonase, are consistent with a causal relationship between pectin degradation and a major effect on fruit softening.

水果软化是保存期和商业价值的主要决定因素，是多种细胞过程的结果，包括细胞壁结构的大量重塑。近来，已经表明，果胶裂合酶（PL）是降解主壁中去酯化的果胶的酶，是导致番茄果实软化的主要因素。对果胶结构，分布和动力学的研究表明，果胶与纤维素微原纤维的结合比以前认为的要紧密，并且具有新颖的结构特征，包括主要聚合物主链的分支。此外，最近对果胶酶（如PL和聚半乳糖醛酸酶）重要性的研究与果胶降解与水果软化的主要影响之间的因果关系是一致的。