The nanostructural characterization of strawberry pectins in pectate lyase or polygalacturonase silenced fruits elucidates their role in softening

Posé, Sara; Kirby, Andrew R.; Paniagua, Candelas; Waldron, Keith W.; Morris, Victor J.; Quesada, Miguel A.; Mercado, José A.

doi:10.1016/j.carbpol.2015.06.018

Cited by 67 publications

(37 citation statements)

References 55 publications

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“…Besides turgor pressure, pectins metabolism is central to determine strawberry fruit texture . Pectin is a structural heteropolysaccharide, consisting of homogalacturonan (HG) and type I and type II rhamnogalacturonan regions (RG‐I and RG‐II, respectively) .…”

Section: Discussionmentioning

confidence: 99%

“…Besides turgor pressure, pectins metabolism is central to determine strawberry fruit texture. 3,15,16 Pectin is a structural heteropolysaccharide, consisting of homogalacturonan (HG) and J Sci Food Agric 2019; 99: 4003-4010…”

Section: Discussionmentioning

confidence: 99%

“…Strawberry is a soft fruit which undergoes a rapid loss of firmness during storage leading to mechanical damage as well as increasing fungal infections . In strawberry, fruit softening is mainly caused by cell wall disassembly and middle lamella dissolution, being pectin metabolism the key control point for this process . In this sense, the use of more environment‐friendly approaches as heat‐ and UV‐C light treatments to delay softening and to control diseases during postharvest have been assayed in strawberry fruit .…”

Section: Introductionmentioning

confidence: 99%

“…1 In strawberry, fruit softening is mainly caused by cell wall disassembly and middle lamella dissolution, being pectin metabolism the key control point for this process. 2,3 In this sense, the use of more environment-friendly approaches as heatand UV-C light treatments to delay softening and to control diseases during postharvest have been assayed in strawberry fruit. [4][5][6] Moreover, several research groups have reported the beneficial effect of treatments with calcium solutions to maintain strawberry quality.…”

Section: Introductionmentioning

confidence: 99%

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Calcium chloride treatment modifies cell wall metabolism and activates defense responses in strawberry fruit (Fragaria × ananassa, Duch)

et al. 2019

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BACKGROUND Fruit dips in calcium ions solutions have been shown as an effective treatment to extend strawberries (Fragaria × ananassa, Duch) quality during storage. In the present work, strawberry fruit were treated with 10 g L−1 calcium chloride solution and treatment effects on cell wall enzymes activities and the expression of encoding genes, as well as enzymes involved in fruit defense responses were investigated. RESULTS Calcium treatment enhanced pectin methylesterase activity while inhibited those corresponding to pectin hydrolases as polygalacturonase and β‐galactosidase. The expression of key genes for strawberry pectin metabolism was up‐regulated (for FaPME1) and down‐regulated (for FaPG1, FaPLB, FaPLC, FaβGal1 and FaAra1) by calcium dips. In agreement, a higher firmness level and ionically‐bound pectins (IBPs) amount were detected in calcium‐treated fruit compared with controls. The in vitro and in vivo growth rate of fungal pathogen Botrytis cinerea was limited by calcium treatment. Moreover, the activities of polyphenol oxidases, chitinases, peroxidases and β‐1,3‐glucanases were enhanced by calcium ion dips. CONCLUSION News insights concerning the biochemical and molecular basis of cell wall preservation and resistance to fungal pathogens on calcium‐treated strawberries are provided. © 2019 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Calcium chloride treatment modifies cell wall metabolism and activates defense responses in strawberry fruit (Fragaria × ananassa, Duch)

et al. 2019

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“…Pectins are a family of complex polysaccharides containing 1,4-linked D-galacturonic acid residues and were usually divided into homogalacturonans (HG), rhamnogalacturonan I (RG-I), and rhamnogalacturonan II (RG-II), xylogalacturonan (XGA) and apiogalacturonan (AGA) based on their structural features [61,127]. The common pectin type is HG as shown in Figure 9.…”

Section: Pectinmentioning

confidence: 99%

Novel nanoparticle materials for drug/food delivery-polysaccharides

Chen

Liu

Wong

2016

Physical Sciences Reviews

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New approaches in pear preservation: Putrescine and modified atmosphere packaging applications to maintain fruit quality during cold storage

Ogurlu,

Kucuker,

Aglar

et al. 2024

Food Science & Nutrition

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Pear (P. communis L.), which is a climacteric fruit species, has a very short storage and shelf life, and significant losses occur due to high metabolic activity and the fruit's respiration rate after harvest. Therefore, preventing or reducing post‐harvest quality losses in pear is one of the most basic problems awaiting solution. In this study, we planned for this purpose; the fruits of the Ankara pear cultivar treated with modified atmosphere packaging (MAP), putrescine (1 mM), and MAP + putrescine were stored for 120 days at 1°C and 90 ± 5% relative humidity. The quality analyses and measurements, such as weight loss, decay rate, fruit firmness, soluble solids content (SSC), titratable acidity (TA), total phenolic compounds, antioxidant capacity, organic acids, and specific phenolic compounds, were performed on the 30th, 60th, 90th, and 120th days. Weight loss and decay ratios were lower for putrescine and putrescine + MAP‐applied fruit. With these applications, the softening of the fruit was slowed down, and the increasing SSC in the fruit and the decreasing TA rates were lower, and thus the ripening of the fruit was delayed. Changes in individual phenolic content and organic acids were lower in MAP and putrescine‐applied fruit. The study revealed that MAP and putrescine applications in pear can be used effectively to maintain fruit quality after harvest.

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The nanostructural characterization of strawberry pectins in pectate lyase or polygalacturonase silenced fruits elucidates their role in softening

Cited by 67 publications

References 55 publications

Calcium chloride treatment modifies cell wall metabolism and activates defense responses in strawberry fruit (Fragaria × ananassa, Duch)

Calcium chloride treatment modifies cell wall metabolism and activates defense responses in strawberry fruit (Fragaria × ananassa, Duch)

Novel nanoparticle materials for drug/food delivery-polysaccharides

New approaches in pear preservation: Putrescine and modified atmosphere packaging applications to maintain fruit quality during cold storage

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