Biochemical and physiological study of the firmness of table grape berries
Biochemical and physiological study of the firmness of table grape berries
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DOI：
10.1016/j.postharvbio.2014.02.001
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发表时间：
2014-07-01
影响因子：
7
通讯作者：
Campos-Vargas, Reinaldo
中科院分区：
文献类型：
--
作者：
Balic, Ivan;Ejsmentewicz, Troy;Campos-Vargas, Reinaldo
对于消费者来说，坚实度是鲜食葡萄（葡萄属酿酒葡萄）的一个重要质量参数，含有软浆果的葡萄串不太受欢迎，导致市场价格下降。葡萄浆果的软化通常与细胞壁有关，特别是果胶多糖的分解。然而，浆果软化的过程尚未完全了解。为了研究葡萄浆果的软化过程，我们比较了汤普森无核品种，这是由于果实软化而遭受重大经济损失，NN107是一个新品种，具有显着更高的浆果硬度。比较了两个葡萄品种果实发育过程中细胞壁的组成。NN107浆果的细胞壁物质中钙和糖醛酸的含量高于汤普森无核葡萄，这表明NN107中钙桥形成的特殊作用。此外，聚丙烯酰胺碳水化合物电泳（PACE）分析表明，这些品种之间的果胶结构的差异。汤普森无核葡萄表现出增加果胶酶水解网站动态细胞壁材料和更高的多聚半乳糖醛酸酶活性比NN107。免疫组织化学集中在果胶结构证实了钙桥形成和细胞壁完整性的作用，因为它们涉及到一个坚实的葡萄浆果表型。(C)2014年爱思唯尔B。V.保留所有权利。
Firmness is an essential quality parameter of table grapes (Vitis vinifera) for consumers, with grape bunches that contains soft berries less preferred, resulting in a reduction in the market price. The softening of grape berries has been commonly associated with cell walls, especially the disassembly of pectic polysaccharides. However, the process of berry softening is not completely understood. To investigate the softening process of grape berries, we compared the Thompson Seedless variety, which suffers significant economic losses due to fruit softening, and NN107, a new variety with a significantly higher level of berry firmness. The composition of the cell wall during the berry development of these two grape varieties was compared. NN107 berries had a greater amount of calcium and uronic acids in the cell wall material than Thompson Seedless grapes, suggesting a special role for calcium bridge formation in NN107. Additionally, polyacrylamide carbohydrate electrophoresis (PACE) analysis suggested differences between these varieties in pectin structure. Thompson Seedless grapes showed increased pectolyase hydrolysable site dynamics in the cell wall material and higher polygalacturonase activity than NN107. Immunohistochemistry focusing on the pectin structure confirmed the roles of both calcium bridge formation and cell wall integrity as they relate to a firmer grape berry phenotype. (C) 2014 Elsevier B. V. All rights reserved.