scholarly journals Cell Wall Calcium and Hemicellulose Have a Role in the Fruit Firmness during Storage of Blueberry (Vaccinium spp.)

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 553
Author(s):  
Patricio Olmedo ◽  
Baltasar Zepeda ◽  
Bárbara Rojas ◽  
Christian Silva-Sanzana ◽  
Joaquín Delgado-Rioseco ◽  
...  
Keyword(s):  
Cell Wall ◽  
Cold Storage ◽  
Calcium Binding ◽  
High Performance ◽  
Calcium Concentration ◽  
Anion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Fruit Firmness ◽  
Cell Wall Components ◽  
Wall Components

The firmness of blueberry is one of its most significant quality attributes. Modifications in the composition of the cell wall have been associated with changes in the fruit firmness. In this work, cell wall components and calcium concentration in two blueberry cultivars with contrasting firmness phenotypes were evaluated at harvest and 30 days cold storage (0 °C). High performance anion-exchange chromatography with pulse amperometric detector (HPAEC-PAD) analysis was performed using the “Emerald” (firmer) and “Jewel” (softer) blueberry cultivars, showing increased glucose in the firmer cultivar after cold storage. Moreover, the LM15 antibody, which recognizes xyloglucan domains, displayed an increased signal in the Emerald cultivar after 30 d cold storage. Additionally, the antibody 2F4, recognizing a homogalacturonan calcium-binding domain, showed a greater signal in the firmer Emerald blueberries, which correlates with a higher calcium concentration in the cell wall. These findings suggest that xyloglucan metabolism and a higher concentration of cell wall calcium influenced the firmness of the blueberry fruit. These results open new perspectives regarding the role of cell wall components as xyloglucans and calcium in blueberry firmness.

Diverse metabolism of cell wall components of melting and non-melting peach genotypes during ripening after harvest or cold storage

2005 ◽  
Vol 86 (2) ◽  
pp. 243-250 ◽  
Author(s):  
George A Manganaris ◽  
Miltiadis Vasilakakis ◽  
Grigorios Diamantidis ◽  
Ilaria Mignani
Keyword(s):  
Cell Wall ◽  
Cold Storage ◽  
Cell Wall Components ◽  
Wall Components

scholarly journals Analysis of Cell Wall Components in Juice of `Flavortop' Nectarines during Normal Ripening and Woolliness Development

1999 ◽  
Vol 124 (4) ◽  
pp. 424-429 ◽  
Author(s):  
Hong-Wei Zhou ◽  
Lilian Sonego ◽  
Ruth Ben-Arie ◽  
Susan Lurie
Keyword(s):  
Cell Wall ◽  
Shelf Life ◽  
High Performance ◽  
Prunus Persica ◽  
Wall Material ◽  
Insoluble Residue ◽  
Cell Wall Components ◽  
Control Fruit ◽  
Wall Components ◽  
Polygalacturonase Activity

Harvested nectarine fruit [Prunus persica (L.) Batsch `Flavortop'] were held for 5 days at 20 °C, or stored at 0 °C either immediately (control), or after 2 days at 20 °C (delayed-cooling). Observations were conducted after removal from storage for 1, 3, or 5 weeks and a shelf life of 5 additional days at 20 °C. After 5 weeks storage, 87% of control fruit developed woolliness (mealiness in texture accompanied by dry tasting fruit as a result of reduced juice content), while only 7% of delayed-cooling fruit showed signs of woolliness. Firmness of fruit in the delayed-cooling treatment was less at the beginning of ripening than control fruit, but after shelf life in both treatments, fruit reached the same final softness. Expressible juice was lower in woolly fruit (46%) than in healthy fruit (65%). Along with woolliness, viscosity of the resuspended alcohol insoluble residue (cell wall material) of expressed juice increased, implying accumulation of large molecular-weight polymers. The high performance liquid chromatography profile confirmed there were more large pectin polymers (2000 to 76 Ku) in the cell wall components of juice from woolly fruit and a lower arabinose content in these polymers reflected greater side chain removal from pectins in the juice of woolly fruit. Accumulation of larger sized pectin polymers along with high viscosity correlated with lower polygalacturonase activity in woolly fruit. Degradation of soluble pectin released into the juice of woolly fruit may have been impeded by repressed polygalacturonase activity.

Mitogenic Activity of Cell Wall Components from Lactobacillus acidophilus

1993 ◽  
Vol 64 (5) ◽  
pp. 505-511 ◽  
Author(s):  
Masahiro YAMADA ◽  
Haruki KITAZAWA ◽  
Junko UEMURA ◽  
Tadao SAITOH ◽  
Takatoshi ITOH
Keyword(s):  
Cell Wall ◽  
Lactobacillus Acidophilus ◽  
Mitogenic Activity ◽  
Cell Wall Components ◽  
Wall Components
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