[3] Therefore, the activity of the endogenous plant PGs works to soften and sweeten fruit during the ripening process.

Similarly, phytopathogens use PGs as a means to weaken the pectin network, so that digestive enzymes can be excreted into the plant host to acquire nutrients.

PG variety in optimal pH, substrate specificity, and other factors are likely helpful for phytopathogenic organisms like fungi.

[14] Fruit ripening The first GM food available in stores was a genetically modified tomato (also known as Flavr Savr) that had a longer shelf life and was ideal for shipping.

Its delayed ripening was achieved by preventing polygalacturonase from destroying pectin, which makes tomatoes firm.

[19] Exo-PGs involved in pollen tube growth need Ca2+ for maximal enzymatic activity and can be inhibited by high concentrations of NaCl, citrate, and EDTA.

[21] Other Agricultural pests like Lygus hesperus damage cotton and other crops because they secrete PGs in their saliva that digest plant tissue.

These inhibitors also prompt long chain oligogalacturonide accumulation in order to encourage a defense mechanism against the attack.

The active site of PG interacts with a pocket containing multiple polar amino acids in Phaseolus vulgaris PGIP2.

The inhibitor prevents substrate binding by occupying the active site, resulting in competitive inhibition.