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

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.

Download Full-text

Genome-Wide Identification of the Xyloglucan endotransglucosylase/Hydrolase (XTH) and Polygalacturonase (PG) Genes and Characterization of their Role in Fruit Softening of Sweet Cherry

International Journal of Molecular Sciences ◽

10.3390/ijms222212331 ◽

2021 ◽

Vol 22 (22) ◽

pp. 12331

Author(s):

Zefeng Zhai ◽

Chen Feng ◽

Yanyan Wang ◽

Yueting Sun ◽

Xiang Peng ◽

...

Keyword(s):

Cell Wall ◽

Sweet Cherry ◽

Prunus Avium ◽

Fruit Softening ◽

Fruit Firmness ◽

Xyloglucan Endotransglycosylase ◽

Genome Wide ◽

Fruit Development And Ripening ◽

Sweet Cherry Cultivars

Fruit firmness is an important economical trait in sweet cherry (Prunus avium L.) where the change of this trait is related to cell wall degradation. Xyloglucan endotransglycosylase/hydrolase (XTH) and polygalacturonases (PGs) are critical cell-wall-modifying enzymes that occupy a crucial position in fruit ripening and softening. Herein, we identified 18 XTHs and 45 PGs designated PavXTH1-18 and PavPG1-45 based on their locations in the genome of sweet cherry. We provided a systematical overview of PavXTHs and PavPGs, including phylogenetic relationships, conserved motifs, and expression profiling of these genes. The results showed that PavXTH14, PavXTH15 and PavPG38 were most likely to participated in fruit softening owing to the substantial increment in expression during fruit development and ripening. Furthermore, the phytohormone ABA, MeJA, and ethephon significantly elevated the expression of PavPG38 and PavXTH15, and thus promoted fruit softening. Importantly, transient expression PavXTH14, PavXTH15 and PavPG38 in cherry fruits significantly reduced the fruit firmness, and the content of various cell wall components including hemicellulose and pectin significantly changed correspondingly in the transgenic fruit. Taken together, these results present an extensive analysis of XTHs and PGs in sweet cherry and provide potential targets for breeding softening-resistant sweet cherry cultivars via manipulating cell wall-associated genes.

Download Full-text

A fruit firmness QTL identified on linkage group 4 in sweet cherry (Prunus avium L.) is associated with domesticated and bred germplasm

Scientific Reports ◽

10.1038/s41598-019-41484-8 ◽

2019 ◽

Vol 9 (1) ◽

Cited By ~ 7

Author(s):

Lichun Cai ◽

José Quero-García ◽

Teresa Barreneche ◽

Elisabeth Dirlewanger ◽

Christopher Saski ◽

...

Keyword(s):

Linkage Group ◽

Sweet Cherry ◽

Prunus Avium ◽

Fruit Firmness ◽

Group 4 ◽

Prunus Avium L

Download Full-text

Cell wall disassembly in ripening fruit

Functional Plant Biology ◽

10.1071/fp05234 ◽

2006 ◽

Vol 33 (2) ◽

pp. 103 ◽

Cited By ~ 434

Author(s):

David A. Brummell

Keyword(s):

Cell Wall ◽

Middle Lamella ◽

Primary Cell Wall ◽

Side Chains ◽

Fruit Softening ◽

Structure Degradation ◽

Wide Range ◽

Textural Changes ◽

Cell Wall Disassembly ◽

Pectin Solubilisation

Fruit softening during ripening involves a coordinated series of modifications to the polysaccharide components of the primary cell wall and middle lamella, resulting in a weakening of the structure. Degradation of polysaccharides and alterations in the bonding between polymers cause an increase in cell separation and a softening and swelling of the wall, which, combined with alterations in turgor, bring about fruit softening and textural changes. A wide range in the extent of cell wall pectic modifications has been observed between species, whereas the depolymerisation of xyloglucan is relatively limited and more consistent. The earliest events to be initiated are usually a loss of pectic galactan side chains and the depolymerisation of matrix glycans, which may begin before ripening, followed by a loss of pectic arabinan side chains and pectin solubilisation. The depolymerisation of pectins may begin during early to mid-ripening, but is usually most pronounced late in ripening. However, some of these events may be absent or occur at very low levels in some species. Cell wall swelling may be related to a loosening of the xyloglucan–cellulose network and to pectin solubilisation, and these processes combined with the loss of pectic side chains increase wall porosity. An increase in wall porosity later in ripening may allow increased access of degradative enzymes to their substrates.

Download Full-text

Storage Characteristics of New Sweet Cherry Cultivars

HortScience ◽

10.21273/hortsci.37.1.139 ◽

2002 ◽

Vol 37 (1) ◽

pp. 139-143 ◽

Cited By ~ 48

Author(s):

F. Kappel ◽

P. Toivonen ◽

D.-L. McKenzie ◽

S. Stan

Keyword(s):

Respiration Rate ◽

Sweet Cherry ◽

Prunus Avium ◽

Modified Atmosphere ◽

Fruit Firmness ◽

Sweet Cherry Cultivars ◽

Storage Characteristics ◽

Fruit Surface ◽

New Cultivars ◽

Quality Measurements

Several sweet cherry (Prunus avium L.) cultivars were stored in air or modified-atmosphere packages (MAP) at 1 °C for 2 or 4 weeks, respectively. The new cultivars included `Santina', `Sumpaca Celeste', `Sumnue Cristalina', `Sumste Samba', `Sandra Rose', `Sumleta Sonata', and `Skeena', and the standards were `Lapins', `Sweetheart', and `Bing'. Fruit were rated for defects (stem browning, stem shrivel and fruit surface pitting), and fruit quality at harvest and after storage. Weight loss during storage was influenced by year, storage treatment, and cultivar. Stem shrivel, stem browning, and fruit surface pitting varied among cultivars and years. Generally, fruit stored in MAP had higher fruit firmness than at harvest or when stored in air. The respiration rate of fruit was lower in later than in earlier maturing cultivars, but respiration rate at harvest was not related to any of the quality measurements taken after storage.

Download Full-text

Nouvelles acquisitions structurales sur les substances pectiques de la pulpe de raisin

OENO One ◽

10.20870/oeno-one.1988.22.2.1262 ◽

1988 ◽

Vol 22 (2) ◽

pp. 135

Author(s):

Luc Saulnier ◽

Jean-Marc Brillouet ◽

Michel Moutounet

Keyword(s):

Galacturonic Acid ◽

Structural Data ◽

Exchange Chromatography ◽

Insoluble Residue ◽

Side Chains ◽

Neutral Sugar ◽

Pectic Polysaccharides ◽

Grape Berries ◽

Neutral Sugars ◽

Pectic Material

Après une mise au point rapide sur les connaissances actuelles des polyosides pectiquesdans les végétaux, les résultats acquis sur la structure des substances pectiques de la pulpe deraisin sont exposés, avec un rappel de la méthodologie utilisée.Un matériel insoluble à l'alcool (MIA) a été préparé à partir de pulpe de raisin. Quatre fractionspectiques en ont été isolées après traitements successifs par l'eau (25°C; PSE), l'oxalate(25°C; PSOX, l'acide (HCI 0.05M, 80°C; PSH) et la soude (O,05M, 4°C; PSOH).Les PSE (35 p.100) et PSH (55 p. 100) représentent l'essentiel du matériel pectique extrait.Les PSE sont séparées par chromatographie d'échange d'ions en fractions neutre (PSEn~ 13 p. 100) et acide (PSEa ~ 87 p. 100). Les PSEa et les PSH sont constituées principalementd'acide galacturonique (PSEa 63 p. 100, PSH 53 p. 100), fortement estérifié par du méthanol(degré d'estérification : PSEa 77 p. 100, PSH 68 p. 100), tandis que des quantités faibles d'acideglucuronique sont détectées dans les PSEn (2 p. 100). Les oses neutres (PSEn 65 p. 100, PSEa28 p. 100, PSH 19 p. 100) sont principalement de l'arabinose et du galactose suivis dans unordre décroissant du rhamnose, glucose, xylose, mannose et fucose. Des protéines sont égaIementdétectées en association avec les polyosides.L'action d'une endopolygalacturonase et d'une endopectine-Iyase sur PSEa et PSH met enévidence des zones «lisses» homogalacturoniques dégradées par les enzymes et des zones«hérissées» rhamnogalacturoniques riches en chaînes latérales d'oses neutres, insensibles àl'attaque enzymatique. Le traitement du MIA par une endopectine-Iyase solubilise un matérielpectique (ZH-MIA) riche en oses neutres (56 p. 100) particulièrement en arabinose, et contenantde l'acide galacturonique (23 p. 100) et des protéines (11 p. 100).La perméthylation associée à l'hydrolyse spécifique de l'arabinose par une α-L-arabinofuranosidaseet à la RMN du 13C a permis d'établir la structure des chaînes latérales. Des (1 → 3) / (1 → 6) arabinogalactanes, où l'arabinose est essentiellement sous forme terminale non réductrice, dominent dans les ZH-PSE, tout comme dans les PSEn confirmant leur caractère d'arabinogalactane-protéine. En revanche ces structures ainsi que les (1 → 4) arabinogalactanes sont minoritaires dans les ZH-PSH et ZH-MIA où les structures de type (1 → 5) arabinanes et rhamnogalacturonanes sont prédominants.+++After a brief review of available knowledges on plant pectic polysaccharides, structural data on pectic substances from the pulp or grape berries and related analytical techniques are reported.An alcohol insoluble residue (MIA) was prepared from pulp of grape berries, which was sequentially extracted with water (25°C), oxalate (25°C), acid (0,05N HCI, 80°C) and sodium hydroxide (0,05N 4°C) yielding four pectic fractions, respectively, PSE, PSOX, PSH and PSOH. PSE (35 p. 100) and PSH (55 p. 100) represented the main part of extracted pectic material.PSE were fractionated by ion-exchange chromatography into neutral (PSEn ~ 13 p. 100) and acidic (PSEa ~ 87 p. 100) fractions. PSEa and PSH were constituted mainly of galacturonic acid (PSEa 63 p. 100, PSH 53 p. 100) highly methylesterified (esterification degree : PSEa 77 p. 100; PSH 68 p. 100), whereas PSEn contained minute amounts of glucuronic acid (2 p. 100). Neutral sugars (PSEn 65 p. 100, PSEa 28 p. 100, PSH 19 p. 100) were mainly arabinose and galactose followed by decreasing amounts of rhamnose, xylose, glucose, mannose and fucose. Proteins were also detected along with the polysaccharides.Degradation of PSEa and PSH by endopolygalacturonase and endopectin-lyase evidenced «smooth» homogalacturonic areas sensitive to enzymatic degradation and «hairy» rhamnogalacturonic zones highly substituted by neutral sugar side-chains and resistant to enzyme action. Treatment of MIA With endopectinlyase released pectic material (ZH-MIA) rich in neutral sugars (56 p. 100), especially arabinose, and containing galacturonic acid (23 p. 100) and proteins (11 P. 100).Structure of neutral sugar side-chains was investigated using methylation analysis associated with specific hydrolysis of arabinose residues with an α-L-arabinofuranosidase, and 13C NMR spectroscopy. ZH-PSE exhibited a structure of 3,6 -linked arabinogalactan substitued by monomeric terminal arabinose. Similar structures were detected in PSEn which relates them to arabino-3,6-galactan-proteins. Conversely PSH or ZH-MIA showed mainly arabinan-like and rhamnogalacturonan structures associated with minor proportions of 3,6- and 4-linked arabino-galactans.

Download Full-text

Changes in Hemicellulose-associated Pectin during Softening of Peach Fruit

HortScience ◽

10.21273/hortsci.31.4.640c ◽

1996 ◽

Vol 31 (4) ◽

pp. 640c-640

Author(s):

Supreetha Hegde ◽

Niels O. Maness

Keyword(s):

Molecular Weight ◽

Cell Wall ◽

Sodium Carbonate ◽

Middle Lamella ◽

Apparent Molecular Weight ◽

Primary Cell ◽

Size Exclusion ◽

Primary Cell Wall ◽

Cell Wall Polysaccharide ◽

Peach Fruit

Softening to a normal melting flesh texture in peaches involves a combined participation between polymers located in the middle lamella and primary cell wall. Pectins located in the primary cell wall polysaccharide matrix which cosolubilize when hemicellulose is extracted with KOH have received less attention than the chelator or sodium carbonate soluble pectin likely to be associated with the middle lamella. We conducted a series of extractions for cell walls prepared from softening peach fruit (47, 30, and 15 N firmness) using 0.5 m imidazole, sodium carbonate and a graded series of KOH. Hemicellulose-associated pectin was a substantial proportion of most KOH extracts (30 to 50 mole percent) and fractionated on size exclusion chromatography as a high apparent molecular weight peak which became more prominent as fruit softened and could be separated from two lower apparent molecular weight peaks by anion exchange chromatography. The nature of a hemicellulose-pectin interaction in peach was apparently by physical entrapment, versus covalent cross-linking. Softening related changes in hemicellulose-associated pectin will be addressed.

Download Full-text

Purification and chemical characterisation of a cell wall-associated β-galactosidase from mature sweet cherry (Prunus avium L.) fruit

Plant Physiology and Biochemistry ◽

10.1016/j.plaphy.2012.09.012 ◽

2012 ◽

Vol 61 ◽

pp. 123-130 ◽

Cited By ~ 12

Author(s):

Carmela Gerardi ◽

Federica Blando ◽

Angelo Santino

Keyword(s):

Cell Wall ◽

Sweet Cherry ◽

Prunus Avium ◽

A Cell ◽

Prunus Avium L

Download Full-text

The effect of hydrocooling on ripening related quality attributes and cell wall physicochemical properties of sweet cherry fruit (Prunus avium L.)

International Journal of Refrigeration ◽

10.1016/j.ijrefrig.2007.04.001 ◽

2007 ◽

Vol 30 (8) ◽

pp. 1386-1392 ◽

Cited By ~ 18

Author(s):

G.A. Manganaris ◽

I.F. Ilias ◽

M. Vasilakakis ◽

I. Mignani

Keyword(s):

Cell Wall ◽

Physicochemical Properties ◽

Sweet Cherry ◽

Prunus Avium ◽

Quality Attributes ◽

Related Quality ◽

Prunus Avium L

Download Full-text

Cellular components of the midstylar transmitting tissue of Prunus avium

Canadian Journal of Botany ◽

10.1139/b82-012 ◽

1982 ◽

Vol 60 (1) ◽

pp. 98-104 ◽

Cited By ~ 3

Author(s):

W. J. Uwate ◽

J. Lin ◽

K. Ryugo ◽

V. Stallman

Keyword(s):

Cell Wall ◽

Electron Micrographs ◽

Sweet Cherry ◽

Prunus Avium ◽

Transmitting Tissue ◽

Self Pollination ◽

Transmission Electron ◽

Cellular Development ◽

Cellular Components ◽

Prunus Avium L

Proportions of cellular components in the midstylar transmitting tissue of Prunus avium L., sweet cherry, were determined using the point interception method on transmission electron micrographs. Changes were measured during the development of the style when comparing pistils collected 1 week before anthesis with unpollinated pistils at the anthesis stage. Transmitting tissue was also examined 20 h after cross- and self-pollination. The results illustrate complex patterns of cellular development including changes in vacuolation, cell wall – intercellular substances, and starch. Other cellular components were also quantified and are discussed. After pollination, further cell wall – intercellular substances increases occur but no differences were found between cross- and self-pollination.

Download Full-text