Swelling of cell walls in mature sweet cherry fruit: factors and mechanisms
Swelling of cell walls in mature sweet cherry fruit: factors and mechanisms
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DOI：
10.1007/s00425-020-03352-y
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发表时间：
2020-02-14
期刊：
影响因子：
4.3
通讯作者：
Knoche, Moritz
中科院分区：
文献类型：
--
作者：
Schumann, Christine;Knoche, Moritz
主要结论甜樱桃细胞壁的膨胀是一个由膨压平衡的物理过程。细胞膨压防止完整细胞的肿胀，而膨压的丧失允许细胞壁肿胀。甜樱桃（Prunus avium）开裂时表皮细胞壁肿胀先于表皮破坏。swaveled细胞壁导致减少细胞：细胞粘附。我们确定了细胞壁肿胀的机制。冻融处理后，在表皮切片上用显微镜定量溶胀，或通过测定细胞壁提取物的溶胀压或溶胀能力定量溶胀。通过冻融处理释放膨压使细胞壁厚度在2 h内增加1.6倍。在> 12 kPa下加压细胞壁提取物防止在水中溶胀，而释放压力增加溶胀。这种影响是完全可逆的。在不同的品种中，在随后的两个季节中，膨压释放之前和之后的细胞壁厚度显著相关（膨压释放之前：r = 0.71**，n = 14;膨压释放之后：r = 0.73**，n = 14），膨压释放时细胞壁的膨胀也是如此（r = 0.71**，n = 14）。同一品种果实的细胞壁厚度与膨压解除前和膨压解除后的相关系数分别为r = 0.60和r = 0.78**，二者之间存在密切的相关关系。通过加热、塑化、在溶剂或表面活性剂中孵育释放膨压导致类似的溶胀（范围2.0-3.1 μ m）。细胞壁膨胀从1.4 μ m增加到3.0 μ m，pH值从2.0增加到5.0，但在pH值5.0和8.0之间几乎保持不变。增加乙醇浓度降低溶胀。甜樱桃细胞壁的膨胀是一个由膨压平衡的物理过程。
Main conclusion Swelling of sweet cherry cell walls is a physical process counterbalanced by turgor. Cell turgor prevents swelling in intact cells, whereas loss of turgor allows cell walls to swell. Swelling of epidermal cell walls precedes skin failure in sweet cherry (Prunus avium) cracking. Swollen cell walls lead to diminished cell:cell adhesions. We identify the mechanism of cell wall swelling. Swelling was quantified microscopically on epidermal sections following freeze/thaw treatment or by determining swelling pressure or swelling capacity of cell wall extracts. Releasing turgor by a freeze/thaw treatment increased cell wall thickness 1.6-fold within 2 h. Pressurizing cell wall extracts at > 12 kPa prevented swelling in water, while releasing the pressure increased swelling. The effect was fully reversible. Across cultivars, cell wall thickness before and after turgor release in two subsequent seasons was significantly correlated (before release of turgor: r = 0.71**, n = 14; after release of turgor: r = 0.73**, n = 14) as was the swelling of cell walls upon turgor release (r = 0.71**, n = 14). Close relationships were also identified for cell wall thickness of fruit of the same cultivars grown in the greenhouse and the field (before release of turgor: r = 0.60, n = 10; after release of turgor: r = 0.78**, n = 10). Release of turgor by heating, plasmolysis, incubation in solvents or surfactants resulted in similar swelling (range 2.0-3.1 mu m). Cell wall swelling increased from 1.4 to 3.0 mu m as pH increased from pH 2.0 to 5.0 but remained nearly constant between pH 5.0 and 8.0. Increasing ethanol concentration decreased swelling. Swelling of sweet cherry cell walls is a physical process counterbalanced by turgor.