Cell Wall Architecture and Metabolism in Ripening Fruit and the Complex Relationship with Softening

Ruiz‐May, Eliel; Rose, Jocelyn K. C.

doi:10.1002/9781118593714.ch7

Cited by 14 publications

(6 citation statements)

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“…Fruit ripening and softening is a complex and coordinated process which is usually accompanied by changes in firmness, color, and flavor ( Osorio et al, 2013 ). Many studies have reported that the process of fruit softening is related to cell wall modifications involving depolymerization of pectins and matrix glycans, solubilization of pectin polymers, and the loss of neutral sugars from pectin side chains ( Ruiz May and Rose, 2013 ; Tucker, 2014 ; Paniagua et al, 2016 ). Enzymes related to cell wall modifications that potentially play a role in fruit softening include polygalacturonase (PG; EC3.2.1.15), pectin methylesterases (PME; EC3.1.1.11), β-galactosidase (β-gal; EC3.2.1.23), cellulase (EC3.2.1.4), and xyloglucan endotransglycosylase (EC2.4.1.207) ( Hinton and Pressey, 1974 ; Lazan et al, 2004 ; Belleau-Deytieux et al, 2009 ; Qian et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Down-Regulation of PpBGAL10 and PpBGAL16 Delays Fruit Softening in Peach by Reducing Polygalacturonase and Pectin Methylesterase Activity

et al. 2018

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β-galactosidases are cell wall hydrolases that play an important role in fruit softening. However, PpBGALs mechanism impacting on ethylene-dependent peach fruit softening was still unclear. In this study, we found that PpBGAL4, -6, -8, -10, -16, and -17 may be required for ethylene-dependent peach softening and PpBGAL10, -16 may make a main contribution to it among 17 PpBGALs. Utilization of virus-induced gene silencing (VIGS) showed that fruits were firmer than those of the control at 4 and 6 days after harvest (DAH) when PpBGAL10 and PpBGAL16 expression was down-regulated. Suppression of PpBGAL10 and PpBGAL16 expression also reduced PpPG21 and PpPME3 transcription, and polygalacturonase (PG) and pectinmethylesterases (PME) activity. Overall, total cell wall material and protopectin slowly declined, water-soluble pectin slowly increased, and cellulose and hemicellulose was altered significantly at 4 DAH, relative to control fruit. In addition, PpACO1 expression and ethylene production were also suppressed at 4 DAH because of inhibiting PpBGAL10 and PpBGAL16 expression. These results suggested that down-regulation of PpBGAL10 and PpBGAL16 expression delays peach fruit softening by decreasing PG and PME activity, which inhibits cell wall degradation and ethylene production.

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Section: Introductionmentioning

confidence: 99%

Down-Regulation of PpBGAL10 and PpBGAL16 Delays Fruit Softening in Peach by Reducing Polygalacturonase and Pectin Methylesterase Activity

et al. 2018

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“…Cell wall studies on tomato are also far advanced and so S. lycopersicum is generally considered the model fruit crop of choice in this regard (Seymour et al, 2013b). However, tomato is a climacteric fruit crop, and ripening continues even after detachment from the mother plant; this is not the case with all fruits (Ruiz-May and Rose, 2013;Seymour et al, 2013a). An important non-climacteric fruit is Vitis vinifera, the domesticated grapevine, which does not ripen off the vine (Creasy and Creasy, 2009;Davies et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Pectic-β(1,4)-galactan, extensin and arabinogalactan–protein epitopes differentiate ripening stages in wine and table grape cell walls

et al. 2014

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Combinations of cell wall probes are able to define distinct ripening phases in grapes. Pectic-β-(1,4)-galactan epitopes decreased in abundance from green stage to véraison berries. From véraison there was an increase in abundance of significant extensin and AGP epitopes, which correlates with cell expansion events. This study provides new ripening biomarkers and changes that can be placed in the context of grape berry development.

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“…O uso de solução à base de cálcio para minimizar a degradação da parede celular pode ser uma alternativa para a manutenção da firmeza do fruto (WERNER et al, 2009;RUIZ-MAY;ROSE, 2013). Este íon é um importante agente de estabilização das paredes celulares, atuando, também, na estabilização da membrana, bem como na sinalização celular (KITTERMANN et al, 2010;AGHDAM et al, 2012;NOMURA ;SHIINA, 2014).…”

Section: Introductionunclassified

Tratamento Com Cloreto De Cálcio Na Pós-Colheita Retarda O Desverdecimento E a Perda De Firmeza Do Mamão Uenf/Caliman01

Silva

et al. 2015

Rev. Bras. Frutic.

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RESUMO -Com o objetivo de prolongar o período de conservação e manter a qualidade do mamão UENF/ Caliman01, foram testadas diferentes concentrações de CaCl 2 aplicadas por infiltração a vácuo. Os frutos foram separados em seis lotes, o controle (sem tratamento) e os tratamentos que receberam a aplicação de CaCl 2 a 0%, 2%, 4%, 6% e 8% CaCl 2 (p/v) por imersão sob vácuo, por 3 minutos, a 50kPa de tensão, com posterior análises da perda de massa fresca, firmeza do fruto, firmeza do mesocarpo, ângulo de cor hue, teores de sólidos solúveis (SS), acidez titulável (AT), ácido ascórbico, açúcares solúveis totais e razão SS/AT. Os tratamentos com cálcio não interferiram na perda de massa que, de modo geral, incrementou ao longo do tempo, porém os frutos permaneceram verdes e firmes por mais tempo quando tratados com CaCl 2 6% e 8% (p/v). O uso do CaCl 2 não interferiu nas características químicas do fruto, tais como sólidos solúveis, acidez titulável e razão SS/AT, porém diminuiu a síntese de ácido ascórbico e a degradação dos açúcares solúveis. Termo para indexação: Carica papaya, qualidade, açúcares solúveis, textura de polpa, coloração de casca, CaCl 2 . TREATMENT WITH CALCIUM CHLORIDE AT POSTHARVEST DELAYS THE DEGREENING AND LOSS OF FIRMNESS OF PAPAYA/UENF/CALIMAN01ABSTRACT -In order to prolong the shelf life and maintain the quality of Papaya/UENF/Caliman01, different concentrations of CaCl 2 applied by vacuum infiltration were tested. The fruit were separated into six groups: control (no treatment) and treatments with CaCl 2 at 0%, 2%, 4%, 6%, and 8% CaCl 2 (w/v), applied by immersion under vacuum during 3 min at 50kPa tension. Further analysis was then performed with respect to weight loss, fruit firmness, mesocarp firmness, hue angle color, soluble solids (SS), titratable acidity (TA), ascorbic acid, total sugars, and the SS/TA ratio. The calcium treatment did not affect the weight loss, which generally increased over time. However, the fruit remained green and firm longer when treated with CaCl 2 at 6% and 8% (w/v). The use of CaCl 2 did not affect chemical fruit characteristics such as soluble solids, titratable acidity, and SS/TA ratio, but did decrease the synthesis of ascorbic acid and the degradation of soluble sugars.

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Cell Wall Architecture and Metabolism in Ripening Fruit and the Complex Relationship with Softening

Cited by 14 publications

References 140 publications

Down-Regulation of PpBGAL10 and PpBGAL16 Delays Fruit Softening in Peach by Reducing Polygalacturonase and Pectin Methylesterase Activity

Down-Regulation of PpBGAL10 and PpBGAL16 Delays Fruit Softening in Peach by Reducing Polygalacturonase and Pectin Methylesterase Activity

Pectic-β(1,4)-galactan, extensin and arabinogalactan–protein epitopes differentiate ripening stages in wine and table grape cell walls

Tratamento Com Cloreto De Cálcio Na Pós-Colheita Retarda O Desverdecimento E a Perda De Firmeza Do Mamão Uenf/Caliman01

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