Study of the cell wall components produced during different ripening stages through thermogravimetric analysis

Castro, Ricardo I.; Morales-Quintana, Luis

doi:10.1007/s10570-019-02305-3

Cited by 20 publications

(34 citation statements)

References 63 publications

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“…Table S2). These results agree with values previously reported in other strawberry cultivars [36][37][38]. For example, Ganhão et al (2019) [39] described similar result respect to the red color in the ripe stages of three cultivars from western Portugal region ("Primoris," "Endurance," and "Portola").…”

Section: Color Development and Color Qualitysupporting

confidence: 91%

“…Also, previously we described how the loss of firmness changes throughout the development and ripening of these same four strawberry cultivars and now we found a positive correlation between the loss of firmness and total phenols accumulations in the four cultivars (Table 2). Recently, Castro and Morales-Quintana (2019) [36] performed a comparative study of the changes in physiological properties and cell wall−associated polysaccharide contents during different stages of strawberry "Camarosa," based on curves of the thermogravimetry (TG) analysis. The authors demonstrated a lower thermal stability in the ripe stage sample than in green stage (initial ripening stage), indicating a greater number of soluble compounds in the ripe stage compared to the green stage [36].…”

Section: Correlation Analysismentioning

confidence: 99%

“…Recently, Castro and Morales-Quintana (2019) [36] performed a comparative study of the changes in physiological properties and cell wall−associated polysaccharide contents during different stages of strawberry "Camarosa," based on curves of the thermogravimetry (TG) analysis. The authors demonstrated a lower thermal stability in the ripe stage sample than in green stage (initial ripening stage), indicating a greater number of soluble compounds in the ripe stage compared to the green stage [36]. This could explain why the cultivars that undergo the most softening (lowest values of firmness) have a greater number of phenolic compounds showing a positive correlation between them (Table 2).…”

Section: Correlation Analysismentioning

confidence: 99%

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Phenolic Content, Color Development, and Pigment−Related Gene Expression: A Comparative Analysis in Different Cultivars of Strawberry during the Ripening Process

2020

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Globally, the strawberry is one of the most widely consumed fruits, but under certain environmental conditions, it exhibits inadequate red color development, causing economic losses due to lower product quality. In order to evaluate if changes in color are cultivar-specific and environmentally dependent, a comparative study of anthocyanin accumulation, total phenolic, total flavonoid content analysis and additionally a transcriptional profile of pigment-related genes in “Camarosa,” “Cristal,” “Monterey,” and “Portola” (four strawberry cultivars) was performed. These showed an increase in their red coloration during fruit development. The anthocyanin accumulation in the four cultivars was related to the particular progress of the transcriptional activity of genes involved in the biosynthesis of flavonoid pigments. The greatest increase was observed in “Monterey” and “Camarosa”; thus, we have found a correlation between fruit color redness and total anthocyanins only in these cultivars. However, a positive correlation between the mRNA abundance of FaF3′H and FaFLS and the total flavonoids content was found in all cultivars at early stages of ripening. Finally, we found correlations between color and other important physiological properties such as SSC/TA, weight, and aroma expressed as total esters. These results could be useful in making decisions in future breeding programs to improve the content of healthy compound content in strawberry fruit.

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Section: Color Development and Color Qualitysupporting

confidence: 91%

Section: Correlation Analysismentioning

confidence: 99%

Section: Correlation Analysismentioning

confidence: 99%

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Phenolic Content, Color Development, and Pigment−Related Gene Expression: A Comparative Analysis in Different Cultivars of Strawberry during the Ripening Process

2020

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“…Fruit softening that takes place during ripening has been associated with the degradation or disassembly of the different cell wall components [3]. Recently, Castro and Morales-Quintana [4] performed a comparative study of the changes in the physiological properties and cell wall-associated polysaccharide contents during the different stages of ‘Camarosa’ strawberry ripening [4]. This study was based on the thermogravimetric analysis (TGA) curves.…”

Section: Introductionmentioning

confidence: 99%

“…This study was based on the thermogravimetric analysis (TGA) curves. The authors demonstrated that a lower thermal stability exists in the ripe stage sample than that in the green stage (initial ripening stage) [4]. These differences in the TGA curve could result from plant cell wall metabolism.…”

Section: Introductionmentioning

confidence: 99%

Molecular Insights into FaEG1, a Strawberry Endoglucanase Enzyme Expressed during Strawberry Fruit Ripening

Jara

Castro

Ramos

et al. 2019

Plants

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The endo-β-1,4-glucanases (EGs) that belong to the glycosyl hydrolase family 9 (GH9) have roles in cell wall synthesis, remodeling and degradation. Previous studies have suggested that EGs may play a key role in the ripening of different fruits including strawberries. In this study, we used reverse-transcription quantitative polymerase chain reaction (RT-qPCR) assays to determine the transcript accumulation of an endo-β-1,4-glucanase (FaEG1) during fruit development in two different strawberry ‘Camarosa’ and ‘Monterey’ with contrasting softening ratios. Phylogenetic analyses suggest that FaEG1 belongs to the α group of the GH9 family with other proteins previously described with roles in elongation, abscission and ripening. Comparative modeling was used to obtain the FaEG1 structure. The model displays a α-barrel–type structure that is typical of the GH9 enzyme family, and comprises 12 α-helices, 2 310 helices and 6 β-sheets. The catalytic residues were oriented to the solvent in the middle of an open groove. Protein–ligand interactions were explored with cellulose and two xyloglucans as ligands; the results suggest that the FaEG1-cellulose and FaEG1-XXXGXXXG (the most abundant xyloglucan in strawberries) complexes were more stable complexes than XXFGXXFG. The cell wall degradation was observed by scanning electron microscopy (SEM). The data are congruent with the probable role of the FaEG1 protein in the dissembly of the cellulose-hemicellulose fraction during the ripening of strawberry fruit.

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Changes in the cell wall components produced by exogenous abscisic acid treatment in strawberry fruit

et al. 2021

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Study of the cell wall components produced during different ripening stages through thermogravimetric analysis

Cited by 20 publications

References 63 publications

Phenolic Content, Color Development, and Pigment−Related Gene Expression: A Comparative Analysis in Different Cultivars of Strawberry during the Ripening Process

Phenolic Content, Color Development, and Pigment−Related Gene Expression: A Comparative Analysis in Different Cultivars of Strawberry during the Ripening Process

Molecular Insights into FaEG1, a Strawberry Endoglucanase Enzyme Expressed during Strawberry Fruit Ripening

Changes in the cell wall components produced by exogenous abscisic acid treatment in strawberry fruit

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