Comparison of cell wall metabolism in the pulp of three cultivars of ‘Nanfeng’ tangerine differing in mastication trait

Lei, Ying; Liu, Yong-Zhong; Gu, Qun; Yang, Xiaoyan; Deng, Xiuxin; Chen, Jinyin

doi:10.1002/jsfa.4554

Cited by 18 publications

(11 citation statements)

References 25 publications

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“…The Nanfeng tangerine is seriously affected by inferior mastication, which is characterized by a coarse feeling in the ly chewing the fruit segments before swallowing (Lei et al, 2012). Mastication of fruit segment can be quantitatively evaluated using selected texture indices such as the shear force, the low shear force means superior mastication characteristic (Zheng et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

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Short-term effects of biochar and cake fertilizer on soil properties, plant growth, and fruit quality of Nanfeng tangerine

Wei¹,

Su²,

Le³

et al. 2021

Europ.J.Hortic.Sci

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Biochar is a carbon-rich solid material obtained by slow pyrolysis of biomasses in an oxygen-limited environment. Numerous studies have demonstrated that biochar can be used as a soil amendment to improve physicochemical propand stability by interacting with soil organic matter, microorganisms, and minerals (Joseph et al., 2020). The biochar Summary citrus growth and development, which could be ameliorated using organic amendments, such as biochar of biochar on fruit-bearing citrus orchards remain compare the effects of biochar (B), cake fertilizer (CF), and their combined (B+CF) application on physicochemical attributes of soil, growth performance and fruit quality of Nanfeng tangerine during a one-year sampling period. Results revealed that soil pH, organic matter content, and available N and K concentrations were increased by B, CF, and B+CF applications. microbial counts. Moreover, plant growth was largely improved by application of B and CF alone, and particularly by B+CF combination. This was further supported by the observation that the three applications increased leaf nutrient concentrations of Nanfeng tangerine. Additionally, fruit size and mastication characteristic were improved by B, CF, and B+CF applications. Increases in soluble sugars (fructose and glucose) and decline in citric acid content were observed in CF and B+CF treated fruits. Vitamin C content increased, and the highest value was recorded for the CF applied treatments. Overall, this investigation shows the potential and role of biochar with cake fertilizer in enhancing the growth and fruit quality of Nanfeng tangerine as well as an improvement of soil properties. This is a preliminary investigation of the applications in long-term experiments.

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Section: Discussionmentioning

confidence: 99%

“…Counts of soil bacteria, fungus, and actinomycete were determined by dilution method of plate counting (Li et al, 2008). Soil pH was determined potentiometrically in 1:2.5 soil/distilled water suspensions, using a pH meter (FE20K, Mettler Toledo, Zürich, Switzerland).…”

Section: Collection and Analysis Of Soil Samplesmentioning

confidence: 99%

Short-term effects of biochar and cake fertilizer on soil properties, plant growth, and fruit quality of Nanfeng tangerine

Wei¹,

Su²,

Le³

et al. 2021

Europ.J.Hortic.Sci

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“…The development of the EP determines the appearance of the fruit, and the metabolism of carotenoids plays an important role in this process 7,8 ; the development of the AL determines how easy it is to peel the fruit, the hardness of the fruit, etc. SM directly determines the chewiness of the fruit, and cell wall metabolism plays an important role in this process 9 ; the JS stores large amounts of sugars and organic acids. Sucrose enters the JS after unloading at the SM phloem 10,11 .…”

Section: Background and Summarymentioning

confidence: 99%

Global tissue-specific transcriptome analysis of Citrus sinensis fruit across six developmental stages

Feng

2019

Sci Data

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Citrus sinensis fruit is a type of nonclimacteric fruit that mainly consists of four tissues: the epicarp, albedo, segment membrane and juice sac. The fruit quality is determined by the characteristics of these four tissues. However, our knowledge of the molecular processes that occur in these four tissues during citrus fruit development and ripening is limited. Tissue-specific transcriptomes provide a comprehensive and detailed molecular regulatory network of citrus fruit development and ripening. In our study, we collected four types of tissue from C . sinensis fruits at six developmental stages. A total of 72 libraries were constructed from 24 samples (each sample had three replicates), and the transcriptomes were sequenced by an Illumina HiSeq 4000. The comprehensive analyses of the transcriptomes from the four tissues and six developmental stages presented here provide a valuable resource for the discovery of the molecular networks underlying citrus fruit development and ripening.

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“…For fresh consumption, organoleptic and texture properties are important determinants of fruit quality, and chewiness is a direct quality concern for fresh citrus fruits. The chewiness property of citrus pulp was termed melting [ 1 ] or mastication [ 2 ] in previous publications. Intrinsic mastication inferiority (IMI), also termed inferior melting character or inferior mastication trait, is a standard quality determinant in citrus fruits, and it refers to lots of residues or rough fibres remaining after chewing fruit segments.…”

Section: Introductionmentioning

confidence: 99%

“…In Navel orange ‘Fengjie wancheng’ ( Citrus sinesis Osbeck), more pulp protopectin, cellulose, hemicellulose and lignin but less water-soluble pectin resulted in tougher mastication relative to ‘Fengjie 72-1′ [ 1 ]. Levels of water-soluble pectin, protopectin and lignin in pulp contribute to the different mastication trait of three ‘Nanfeng’ tangerines [ 2 ]. In Kiyomi ( Citrus unshiu Marcov × Citrus sinensis Osbeck) fruits, less cellulose, hemi-cellulose and lignin but more water-soluble pectin in SMs is crucial for efficient segment mastication; SM polygalacturonase and cellulase activities from 210 to 300 days after flowering are the main contributors to good mastication [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Physiological and Ultrastructural Alterations Linked to Intrinsic Mastication Inferiority of Segment Membranes in Satsuma Mandarin (Citrus unshiu Marc.) Fruits

Lian

Chang

et al. 2021

Plants

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Chewing texture is important for fresh citrus fruits, and the mastication trait of a segment directly determines chewing texture. Roughing disorder impairs the quality of Satsuma mandarin fruits, and it is typically correlated with intrinsic mastication inferiority (IMI). This study explored the role of segment membranes (SMs) in IMI. Similar to IMI in roughing-disordered fruits, segment shear force significantly enhanced relative to controls (CK); cell layers and cell wall thickness increased also in inferior masticating SMs. The ‘Miyamoto Wase’ cultivar exhibited larger segment shear force and more SM cell layers than ‘Juxiangzao’. In SMs, vessel cells could be divided into outside layers where segments adjoin and inside layers where juice sacs grow from. The inside vessel cell layers in the inferior masticating SMs were denser. Vessels with a length of 200 to 300 μm and a diameter of 5 to 15 μm predominated in SMs. The average vessel diameter enlarged by 13% to 16.5% in inferior masticating SMs, depending on cultivars. Furthermore, there was a decrease in vessels with a diameter <5 μm and an increase in vessels >10 μm in the inferior masticating SMs. Between phenotypes, protopectin increased significantly throughout development of inferior masticating SMs, while water-soluble pectin increased during the later stages of development. In one inferior masticating SM sample, protopectin and water-soluble pectin levels were higher in the inner-ring area than those in the outer-ring area. Correspondingly, expression of CuPME21 which is involved in pectin hydrolysis was consistently upregulated in the inferior masticating SMs throughout fruit development. The findings in this work provide novel insights into citrus SM structure and its IMI.

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Comparison of cell wall metabolism in the pulp of three cultivars of ‘Nanfeng’ tangerine differing in mastication trait

Cited by 18 publications

References 25 publications

Short-term effects of biochar and cake fertilizer on soil properties, plant growth, and fruit quality of Nanfeng tangerine

Short-term effects of biochar and cake fertilizer on soil properties, plant growth, and fruit quality of Nanfeng tangerine

Global tissue-specific transcriptome analysis of Citrus sinensis fruit across six developmental stages

Physiological and Ultrastructural Alterations Linked to Intrinsic Mastication Inferiority of Segment Membranes in Satsuma Mandarin (Citrus unshiu Marc.) Fruits

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