Temporal Sequence of Cell Wall Disassembly Events in Developing Fruits. 1. Analysis of Raspberry (Rubus idaeus)

2007 ◽  
Vol 55 (10) ◽  
pp. 4119-4124 ◽  
Author(s):  
Ariel R. Vicente ◽  
Claudia Ortugno ◽  
Ann L. T. Powell ◽  
L. Carl Greve ◽  
John M. Labavitch
Keyword(s):  
Cell Wall ◽  
Temporal Sequence ◽  
Rubus Idaeus ◽  
Cell Wall Disassembly

Temporal Sequence of Cell Wall Disassembly Events in Developing Fruits. 2. Analysis of Blueberry (VacciniumSpecies)

2007 ◽  
Vol 55 (10) ◽  
pp. 4125-4130 ◽  
Author(s):  
Ariel R. Vicente ◽  
Claudia Ortugno ◽  
Hernán Rosli ◽  
Ann L. T. Powell ◽  
L. Carl Greve ◽  
...  
Keyword(s):  
Cell Wall ◽  
Temporal Sequence ◽  
Cell Wall Disassembly

Cell wall disassembly events in boysenberry (Rubus idaeus L. × Rubus ursinus Cham. & Schldl.) fruit development

2007 ◽  
Vol 34 (7) ◽  
pp. 614 ◽  
Author(s):  
Ariel Roberto Vicente ◽  
Ann Powell ◽  
L. Carl Greve ◽  
John M. Labavitch
Keyword(s):  
Cell Wall ◽  
Fruit Development ◽  
Developmental Stages ◽  
Early Stage ◽  
Rubus Idaeus ◽  
Neutral Sugar ◽  
Cell Wall Degrading Enzymes ◽  
Acetyl Esterase ◽  
Glucose Ratio ◽  
Cell Wall Disassembly

Boysenberry fruit was harvested at five developmental stages, from green to purple, and changes in pectin and hemicellulose solubilisation and depolymerisation, polymer neutral sugar contents, and the activities of cell wall degrading enzymes were analysed. The high xylose to glucose ratio in the 4% KOH-soluble hemicellulose fraction suggests that xylans are abundant in the boysenberry cell wall. Although the cell wall changes associated with fruit development do not proceed in discrete stages and the cell wall disassembly is a consequence of highly regulated changes occurring in a continuum, the results suggest that the temporal changes in cell wall degradation in boysenberry account for at least three stages: an early stage (green to 75% red colour), associated with metabolism of cellulose and cross-linking glycans; an intermediate period (75 to 100% red colour), characterised by substantial pectin solubilisation without depolymerisation in which α-arabinofuranosidase increases markedly and 50% of the wall arabinose is lost; and a final stage (100% red colour to purple), characterised mainly by a reduction of pectic galactose content and a dramatic increase in pectin depolymerisation associated with higher polygalacturonase, pectin methylesterase, acetyl esterase and β-galactosidase activities. From a biotechnological perspective enzymes involved in pectin matrix disassembly seem to be the better candidates to affect boysenberry fruit late-softening by genetic intervention. A model for cell wall disassembly in boysenberry fruit is proposed.

scholarly journals Temporal Sequence of Cell Wall Disassembly in Rapidly Ripening Melon Fruit

1998 ◽  
Vol 117 (2) ◽  
pp. 345-361 ◽  
Author(s):  
Jocelyn K.C. Rose ◽  
Kristen A. Hadfield ◽  
John M. Labavitch ◽  
Alan B. Bennett
Keyword(s):  
Cell Wall ◽  
Temporal Sequence ◽  
Cell Wall Disassembly ◽  
Melon Fruit

Cell wall disassembly in ripening fruit

2006 ◽  
Vol 33 (2) ◽  
pp. 103 ◽  
Author(s):  
David A. Brummell
Keyword(s):  
Cell Wall ◽  
Middle Lamella ◽  
Primary Cell Wall ◽  
Side Chains ◽  
Fruit Softening ◽  
Structure Degradation ◽  
Wide Range ◽  
Textural Changes ◽  
Cell Wall Disassembly ◽  
Pectin Solubilisation

Fruit softening during ripening involves a coordinated series of modifications to the polysaccharide components of the primary cell wall and middle lamella, resulting in a weakening of the structure. Degradation of polysaccharides and alterations in the bonding between polymers cause an increase in cell separation and a softening and swelling of the wall, which, combined with alterations in turgor, bring about fruit softening and textural changes. A wide range in the extent of cell wall pectic modifications has been observed between species, whereas the depolymerisation of xyloglucan is relatively limited and more consistent. The earliest events to be initiated are usually a loss of pectic galactan side chains and the depolymerisation of matrix glycans, which may begin before ripening, followed by a loss of pectic arabinan side chains and pectin solubilisation. The depolymerisation of pectins may begin during early to mid-ripening, but is usually most pronounced late in ripening. However, some of these events may be absent or occur at very low levels in some species. Cell wall swelling may be related to a loosening of the xyloglucan–cellulose network and to pectin solubilisation, and these processes combined with the loss of pectic side chains increase wall porosity. An increase in wall porosity later in ripening may allow increased access of degradative enzymes to their substrates.

Altered cell wall disassembly during ripening of Cnr tomato fruit: implications for cell adhesion and fruit softening

Planta ◽  
2002 ◽  
Vol 215 (3) ◽  
pp. 440-447 ◽  
Author(s):  
Caroline Orfila ◽  
Miranda Huisman ◽  
William Willats ◽  
Gert-Jan van Alebeek ◽  
Henk Schols ◽  
...  
Keyword(s):  
Cell Wall ◽  
Cell Adhesion ◽  
Tomato Fruit ◽  
Fruit Softening ◽  
Altered Cell ◽  
Cell Wall Disassembly

scholarly journals Transcriptome Responses of Ripe Cherry Tomato Fruit Exposed to Chilling and Rewarming Identify Reversible and Irreversible Gene Expression Changes

2021 ◽  
Vol 12 ◽  
Author(s):  
Donald A. Hunter ◽  
Nathanael J. Napier ◽  
Zoe A. Erridge ◽  
Ali Saei ◽  
Ronan K. Y. Chen ◽  
...  
Keyword(s):  
Cell Wall ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Transcript Abundance ◽  
Differential Sensitivity ◽  
Transcript Accumulation ◽  
Cell Wall Modification ◽  
Cellular Protection ◽  
Cell Wall Disassembly ◽  
Shock Proteins

Tomato fruit stored below 12°C lose quality and can develop chilling injury upon subsequent transfer to a shelf temperature of 20°C. The more severe symptoms of altered fruit softening, uneven ripening and susceptibility to rots can cause postharvest losses. We compared the effects of exposure to mild (10°C) and severe chilling (4°C) on the fruit quality and transcriptome of ‘Angelle’, a cherry-type tomato, harvested at the red ripe stage. Storage at 4°C (but not at 10°C) for 27 days plus an additional 6 days at 20°C caused accelerated softening and the development of mealiness, both of which are commonly related to cell wall metabolism. Transcriptome analysis using RNA-Seq identified a range of transcripts encoding enzymes putatively involved in cell wall disassembly whose expression was strongly down-regulated at both 10 and 4°C, suggesting that accelerated softening at 4°C was due to factors unrelated to cell wall disassembly, such as reductions in turgor. In fruit exposed to severe chilling, the reduced transcript abundances of genes related to cell wall modification were predominantly irreversible and only partially restored upon rewarming of the fruit. Within 1 day of exposure to 4°C, large increases occurred in the expression of alternative oxidase, superoxide dismutase and several glutathione S-transferases, enzymes that protect cell contents from oxidative damage. Numerous heat shock proteins and chaperonins also showed large increases in expression, with genes showing peak transcript accumulation after different times of chilling exposure. These changes in transcript abundance were not induced at 10°C, and were reversible upon transfer of the fruit from 4 to 20°C. The data show that genes involved in cell wall modification and cellular protection have differential sensitivity to chilling temperatures, and exhibit different capacities for recovery upon rewarming of the fruit.

scholarly journals The intersection between cell wall disassembly, ripening, and fruit susceptibility to Botrytis cinerea

2008 ◽  
Vol 105 (3) ◽  
pp. 859-864 ◽  
Author(s):  
D. Cantu ◽  
A. R. Vicente ◽  
L. C. Greve ◽  
F. M. Dewey ◽  
A. B. Bennett ◽  
...  
Keyword(s):  
Cell Wall ◽  
Botrytis Cinerea ◽  
Cell Wall Disassembly
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