Fruit softening correlates with enzymatic and compositional changes in fruit cell wall during ripening in ‘Bluecrop’ highbush blueberries

2019 ◽  
Vol 245 ◽  
pp. 163-170 ◽  
Author(s):  
Sinath Chea ◽  
Duk Jun Yu ◽  
Junhyung Park ◽  
Hee Duk Oh ◽  
Sun Woo Chung ◽  
...  
Keyword(s):  
Cell Wall ◽  
Fruit Softening ◽  
Compositional Changes ◽  
Highbush Blueberries

scholarly journals Sugar Composition of Pectin and Hemicellulose Extracts of Peach Fruit during Softening over Two Harvest Seasons

1996 ◽  
Vol 121 (6) ◽  
pp. 1162-1167 ◽  
Author(s):  
Supreetha Hegde ◽  
Niels O. Maness
Keyword(s):  
Cell Walls ◽  
Potassium Hydroxide ◽  
Fruit Softening ◽  
Cell Wall Polysaccharides ◽  
Peach Fruit ◽  
Mole Percent ◽  
Mole Percentage ◽  
Three Stages ◽  
Compositional Changes ◽  
Inactive Cell

Changes in cell wall polysaccharides associated with peach fruit softening were characterized over two harvest seasons. Enzymically inactive cell walls were prepared from mesocarp tissues of peach fruit harvested at three stages of softening. Pectin-associated and hemicellulose-associated polysaccharides were extracted from the cell walls sequentially, and glycosyl residue compositions were determined by GLC. Pectin extracts from both years were richest in galacturonosyl, arabinosyl, and rhamnosyl residues. Hemicellulose extracted with 1 m potassium hydroxide contained a high mole percentage of xylosyl, glucosyl, and fucosyl residues. Hemicellulose extracted with 4 m potassium hydroxide contained a substantial amount of pectin-associated sugar residues in addition to hemicellulose-associated sugar residues. During softening in both years, sugar compositions for cell walls, aqueous phenol-soluble polysaccharides, and imidazole extracts reflected a decrease in galacturonosyl residues and a concomitant increase in arabinosyl residues on a mole percent basis. The degree of change for galacturonosyl residues in these fractions depended on season, with greater variation exhibited from fruit at earlier stages of softening. With the notable exception of the seasonal variation exhibited for galacturonosyl residues in cell walls, the relative stability of other glycosyl compositional changes over seasons indicates conserved changes for pectins and hemicelluloses occur during peach fruit softening.

Cell wall proteome analysis of banana fruit softening using iTRAQ technology

2019 ◽  
Vol 209 ◽  
pp. 103506 ◽  
Author(s):  
Lu Xiao ◽  
Taotao Li ◽  
Guoxiang Jiang ◽  
Yueming Jiang ◽  
Xuewu Duan
Keyword(s):  
Cell Wall ◽  
Proteome Analysis ◽  
Banana Fruit ◽  
Fruit Softening ◽  
Cell Wall Proteome

scholarly journals Effects of Water Loss of 'Fuyu' Persimmon Fruit on Molecular Weights of Mesocarp Cell Wall Polysaccharides and Fruit Softening

2004 ◽  
Vol 73 (5) ◽  
pp. 460-468 ◽  
Author(s):  
Yasuhisa Tsuchida ◽  
Naoki Sakurai ◽  
Kunihisa Morinaga ◽  
Yoshiko Koshita ◽  
Toshikazu Asakura
Keyword(s):  
Cell Wall ◽  
Water Loss ◽  
Fruit Softening ◽  
Cell Wall Polysaccharides ◽  
Molecular Weights ◽  
Persimmon Fruit

EFFECT OF SILENCING OF CELL WALL DEGRADING ENZYMES ON STRAWBERRY FRUIT SOFTENING

2009 ◽  
pp. 931-934 ◽  
Author(s):  
M.A. Quesada ◽  
S. Posé ◽  
N. Santiago-Doménech ◽  
R. Sesmero ◽  
M.C. Molina ◽  
...  
Keyword(s):  
Cell Wall ◽  
Fruit Softening ◽  
Strawberry Fruit ◽  
Cell Wall Degrading Enzymes ◽  
Degrading Enzymes
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