Comparison of calcium and ultrasonic treatment on fruit firmness, pectin composition and cell wall-related enzymes of postharvest apricot during storage

2021 ◽  
Author(s):  
Mengpei Liu ◽  
Jia Li ◽  
Wei Zong ◽  
Wenwen Sun ◽  
Wenjuan Mo ◽  
...  
Keyword(s):  
Cell Wall ◽  
Ultrasonic Treatment ◽  
Fruit Firmness

scholarly journals Modifications in the methods to extract pectin from cv. “Pedro Sato” guavas during ripening

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Samira Haddad Spiller ◽  
Tamara Rezende Marques ◽  
Anderson Assaid Simão ◽  
Mariana Aparecida Braga ◽  
Lucimara Nazaré Silva Botelho ◽  
...  
Keyword(s):  
Cell Wall ◽  
Shelf Life ◽  
Room Temperature ◽  
Hydrolytic Enzymes ◽  
Cell Wall Structure ◽  
Wall Structure ◽  
Fruit Firmness ◽  
Edta Extraction

Abstract Guava is a highly perishable fruit due to its intense metabolism during ripening, with a shelf life of up to five days at room temperature. The loss of firmness during ripening is caused by the activity of hydrolytic enzymes that promote dissolution of the pectin constituents of the cell wall. Although guava is considered to be rich in pectin, the amounts reported in the literature do not exceed 2.4%, a content indicating it is not responsible for the firmness of guava. The aim of this study was to extract pectin from the guava pulp during 7 days of ripening by two methods (ethanol and EDTA extraction) and suggest modifications in the methods by adding to the extraction residue, cellulase and pectinase to degrade the cell wall structure of the fruit and obtain larger amounts of pectin, which would imply the participation of pectin in the maintenance of fruit firmness. It was possible to infer there were no differences in the pectin levels extracted by the two methods, due to sugar contamination. As from the new stage in the execution by the two methods, the extraction was more efficient: 9.10% of pectin with EDTA and 7.63% with ethanol. The pectin contents found were higher than those mentioned in the literature, better explaining their responsibility in fruit firmness.

scholarly journals INFLUENCE OF CELL WALL CALCIUM CONTENT IN FRUIT FIRMNESS DURING THE RIPENING OF PLUMS (PRUNUS DOMESTICA L.)

2012 ◽  
pp. 1047-1054 ◽  
Author(s):  
A.E. Rato ◽  
C. Nunes ◽  
A.C. Agulheiro-Santos ◽  
J.M. Barroso ◽  
F. Riquelme ◽  
...  
Keyword(s):  
Cell Wall ◽  
Calcium Content ◽  
Fruit Firmness ◽  
Prunus Domestica

scholarly journals Lipid Changes during Heat Treatment of Apple Fruit

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 782D-782
Author(s):  
Bruce D. Whitaker ◽  
Joshua D. Klein ◽  
William S. Conway
Keyword(s):  
Heat Treatment ◽  
Cell Wall ◽  
Membrane Lipid ◽  
Apple Fruit ◽  
Fruit Color ◽  
Fruit Firmness ◽  
Minor Components ◽  
Free Sterols ◽  
Class Composition ◽  
Golden Delicious

Postharvest heat treatment of apples maintains fruit firmness and reduces decay during storage. Four days at 38C are beneficial, but 1 or 2 days are detrimental. The cellular basis of these effects may involve changes in cell wall and membrane lipid metabolism. Lipids from hypodermal tissue of `Golden Delicious' apples were analyzed after 0, 1, 2, or 4 days at 38C. Major lipids included phospholipids (PL), free sterols (FS), steryl glycosides (SG), and cerebrosides (CB). Galactolipids (GL) were minor components. PL content fell ?10% after 1 day at 38C, was unchanged after 2 days, and began to rise again after 4 days. PL class composition did not change with heating, but fatty-acid unsaturation declined throughout. FS and CB content and composition changed little, whereas SG content cropped by ≈20% over 4 days. GL fell ≈50% during 1 day at 38C, with no change at days 2 or 4. A burst of PL catabolism followed by recovery of synthesis may in part explain the different effects of 1-, 2-, or 4-day heat treatments. GL loss (in plastids) may be related to the effect of heat on fruit color (yellowing).

scholarly journals Loss of Firmness and Changes in Pectic Fractions during Ripening and Overripening of Sweet Cherry

HortScience ◽  
1990 ◽  
Vol 25 (7) ◽  
pp. 777-778 ◽  
Author(s):  
B. Fils-Lycaon ◽  
M. Buret
Keyword(s):  
Cell Wall ◽  
Hydrochloric Acid ◽  
Galacturonic Acid ◽  
Sweet Cherry ◽  
Prunus Avium ◽  
Middle Lamella ◽  
Primary Cell Wall ◽  
Insoluble Residue ◽  
Neutral Sugar ◽  
Fruit Firmness

Pectic fractions soluble in water, oxalate, or hydrochloric acid were prepared from an alcohol-insoluble residue of cherry (Prunus avium L., `Bigarreau Napoléon') tissue. Galacturonic acid and neutral sugar contents were measured during the ripening and overripening of fruit. Fruit firmness was also determined. The changes occurring during fruit development gave prominence to three physiological stages and suggested the progressive degradation of the middle lamella and primary cell wall. The firmness measurement was related to the equilibrium between the relative parts of these pectic fractions.

scholarly journals Influence of Ripening and Turgor on the Tensile Properties of Pears: A Microscopic Study of Cellular and Tissue Changes

2000 ◽  
Vol 125 (3) ◽  
pp. 350-356 ◽  
Author(s):  
Nele De Belie ◽  
Ian C. Hallett ◽  
F. Roger Harker ◽  
Josse De Baerdemaeker
Keyword(s):  
Tensile Strength ◽  
Cell Wall ◽  
Water Potential ◽  
Tensile Properties ◽  
Pyrus Pyrifolia ◽  
Fruit Firmness ◽  
Tissue Slices ◽  
Major Mechanism ◽  
Tissue Changes ◽  
As Stress

The tensile properties of european pear (Pyrus communis L. `Beurre Bosc') and asian pear (Pyrus pyrifolia Nakai `Choguro') were examined using a microscope-mounted apparatus that allowed direct observation and recording of cell and tissue changes during testing. To manipulate turgor potential, tissue slices from fruit of different firmness (ripeness) were incubated in sucrose solutions of differing water potential. Solution water potentials were adjusted for individual fruit, and varied between -2.5 and 1 MPa from the water potential of the expressed juice. Fruit firmness declined from 100 to 20 N and from 60 to 25 N during ripening of european and asian pears, respectively. For both european and asian pears the relationship between fruit firmness and tensile strength of tissue soaked in isotonic solutions was sigmoidal, with the major mechanism of tissue failure being cell wall failure and cell fracture at high firmness and intercellular debonding at low firmness. In the intermediate zone, where fruit firmness and tissue tensile strength decreased simultaneously, a mixture of cell wall rupture and intercellular debonding could be observed. Tissue and cell extension at maximum force both declined similarly as fruit softened. Tensile strength of tissue from firm pears (>50 N firmness, >0.8 N tensile strength) decreased by as much as 0.6 N during incubation in solutions that were more concentrated than the cell sap (hypertonic solutions). When similar tissue slices were incubated in solutions that were less concentrated than the cell sap (hypotonic solutions), the tensile strength increased by up to 0.4 N. This is interpreted as stress-hardening of the cell wall in response to an increase in cell turgor. Tensile strength of tissue from soft pears was not affected by osmotic changes, as the mechanism of tissue failure is cell-to-cell debonding rather than cell wall failure.

scholarly journals Genome wide identification and functional characterization of strawberry pectin methylesterases related to fruit softening

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Cheng Xue ◽  
Si-Cong Guan ◽  
Jian-Qing Chen ◽  
Chen-Jin Wen ◽  
Jian-Fa Cai ◽  
...  
Keyword(s):  
Cell Wall ◽  
Fruit Ripening ◽  
Genetic Manipulation ◽  
Functional Characterization ◽  
Hydrolytic Enzyme ◽  
Wall Structure ◽  
Fruit Softening ◽  
Fruit Firmness ◽  
Strawberry Fruit ◽  
Cell Wall Modification

Abstract Background Pectin methylesterase (PME) is a hydrolytic enzyme that catalyzes the demethylesterification of homogalacturonans and controls pectin reconstruction, being essential in regulation of cell wall modification. During fruit ripening stage, PME-mediated cell wall remodeling is an important process to determine fruit firmness and softening. Strawberry fruit is a soft fruit with a short postharvest life, due to a rapid loss of firm texture. Hence, preharvest improvement of strawberry fruit rigidity is a prerequisite for extension of fruit refreshing time. Although PME has been well characterized in model plants, knowledge regarding the functionality and evolutionary property of PME gene family in strawberry remain limited. Results A total of 54 PME genes (FvPMEs) were identified in woodland strawberry (Fragaria vesca ‘Hawaii 4’). Phylogeny and gene structure analysis divided these FvPME genes into four groups (Group 1–4). Duplicate events analysis suggested that tandem and dispersed duplications effectively contributed to the expansion of the PME family in strawberry. Through transcriptome analysis, we identified FvPME38 and FvPME39 as the most abundant-expressed PMEs at fruit ripening stages, and they were positively regulated by abscisic acid. Genetic manipulation of FvPME38 and FvPME39 by overexpression and RNAi-silencing significantly influences the fruit firmness, pectin content and cell wall structure, indicating a requirement of PME for strawberry fruit softening. Conclusion Our study globally analyzed strawberry pectin methylesterases by the approaches of phylogenetics, evolutionary prediction and genetic analysis. We verified the essential role of FvPME38 and FvPME39 in regulation of strawberry fruit softening process, which provided a guide for improving strawberry fruit firmness by modifying PME level.

Changes in fruit firmness, cell wall composition and cell wall degrading enzymes in postharvest blueberries during storage

2015 ◽  
Vol 188 ◽  
pp. 44-48 ◽  
Author(s):  
Hangjun Chen ◽  
Shifeng Cao ◽  
Xiangjun Fang ◽  
Honglei Mu ◽  
Hailong Yang ◽  
...  
Keyword(s):  
Cell Wall ◽  
Cell Wall Composition ◽  
Fruit Firmness ◽  
Cell Wall Degrading Enzymes ◽  
Degrading Enzymes
Sign in / Sign up

Export Citation Format

Share Document