The calcium-mediated homogalacturonan pectin complexation in cell walls contributes the firmness increase in loquat fruit during postharvest storage.
The calcium-mediated homogalacturonan pectin complexation in cell walls contributes the firmness increase in loquat fruit during postharvest storage.
复制标题
细胞壁中钙介导的同型乳核果蛋白络合蛋白络合促进了后储存期间loquat果实的牢固度。
DOI：
10.1016/j.jare.2022.09.009
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发表时间：
2023-07
影响因子：
10.7
通讯作者：
Chen, Kunsong
中科院分区：
文献类型：
--
作者：
Huang, Weinan;Shi, Yanna;Yan, He;Wang, Hao;Wu, Di;Grierson, Donald;Chen, Kunsong
木质素化枇杷果胶代谢模式不同于其他水果。低温贮藏枇杷果实中低甲基化汞在细胞壁中积累。低甲基化HG在木质素化枇杷果实中与Ca2+形成蛋盒结构。LTC处理抑制了低甲基化HG和蛋箱结构的增加。果胶参与蛋箱结构的积累与蛋箱硬度的增加有关。果实采后的质地变化主要分为软化和木质化。枇杷果实在采后贮藏期间木质化严重，硬度增加。果胶主要与水果采后的软化有关，但一些研究也发现果胶可能参与加强植物的机械性能。研究了木质化枇杷果实采后贮藏过程中果胶的动态变化及其在细胞壁中的络合作用，以及这些变化对果实硬度的影响。利用单克隆抗体对枇杷果实细胞壁中的高半乳葡聚糖（HG）果胶进行鉴定。利用低甲基化HG与Ca2+交联后形成的蛋盒结构，用低甲基化HG探针对蛋盒结构进行了标记，并用外源注射验证了蛋盒结构在枇杷果实硬度增加中的作用。JIM5抗体显示，低甲基化HG在木质素化症状严重的枇杷果实的三细胞结和中间片层中积累。0℃贮藏初期果胶甲基酯酶（PME）活性升高，果胶钙含量和果肉硬度不断升高。OG探针在细胞水平上显示了卵箱结构的积累。外源注射PME和Ca2+导致枇杷果肉硬度增加，低甲基化HG和蛋盒结构信号增多。pme介导的去甲基化在细胞壁中产生大量低甲基化的HG。这种低甲基化的HG进一步与Ca2+交联形成卵盒结构。果胶参与的络合物有助于枇杷果实的硬度增加。总的来说，果胶除了参与水果软化之外，还可以参与加强采后水果的机械性能。本研究为利用果胶调控枇杷采后果实质地提供了新的思路。
Pectin metabolism patterns in lignified loquat fruit were different from other fruits. Low-methylesterified HG accumulated in cell walls of loquat fruit during cold storage. Low-methylesterified HG formed egg-box structure with Ca2+ in lignified loquat fruit. LTC treatment inhibited the increase of low-methylesterified HG and egg-box structure. Accumulation of pectin-involved egg-box structure was related to firmness increase. Postharvest textural changes in fruit are mainly divided into softening and lignification. Loquat fruit could have severe lignification with increased firmness during postharvest storage. Pectin is mainly associated with the postharvest softening of fruit, but some studies also found that pectin could be involved in strengthening the mechanical properties of the plant. This study focused on characterizing the dynamics of pectin and its complexation in the cell wall of lignified loquat fruit during postharvest storage, and how these changes could influence fruit firmness. The homogalacturonan (HG) pectin in the cell wall of loquat fruit was identified using monoclonal antibodies. An oligogalacturonide (OG) probe was used to label the egg-box structure formed by Ca2+ cross-linking with low-methylesterified HG. An exogenous injection was used to verify the role of egg-box structures in the firmness increase in loquat fruit. The JIM5 antibody revealed that low-methylesterified HG accumulated in the tricellular junctions and middle lamella of loquat fruit that had severe lignification symptoms. The pectin methylesterase (PME) activity increased during the early stages of storage at 0 °C, and the calcium-pectate content and flesh firmness constantly increased during storage. The OG probe demonstrated the accumulation of egg-box structures at the cellular level. The exogenous injection of PME and Ca2+ into the loquat flesh led to an increase in firmness with more low-methylesterified HG and egg-box structure signals. PME-mediated demethylesterification generated large amounts of low-methylesterified HG in the cell wall. This low-methylesterified HG further cross-linked with Ca2+ to form egg-box structures. The pectin-involved complexations then contributed to the increased firmness in loquat fruit. Overall, besides being involved in fruit softening, pectin could also be involved in strengthening the mechanical properties of postharvest fruit. This study provides new ideas for obtaining a better texture of postharvest loquat fruits based on pectin regulation.
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影响因子：
5
作者：
Bai C;Zheng Y;Watkins CB;Fu A;Ma L;Gao H;Yuan S;Zheng S;Gao L;Wang Q;Meng D;Zuo J
通讯作者：
Zuo J
影响因子：
3.8
作者：
Donaldson, LA
通讯作者：
Donaldson, LA
影响因子：
9.2
作者：
Amsbury, Sam;Hunt, Lee;Elhaddad, Nagat;Baillie, Alice;Lundgren, Marjorie;Verhertbruggen, Yves;Scheller, Henrik V.;Knox, J. Paul;Fleming, Andrew J.;Gray, Julie E.
通讯作者：
Gray, Julie E.
影响因子：
8.8
作者：
Goulas, V.;Minas, I. S.;Manganaris, G. A.
通讯作者：
Manganaris, G. A.
茉莉酸甲酯对枇杷果实细胞壁修饰的影响与采后冷害的关系
影响因子：
8.8
作者：
Cao, Shifeng;Zheng, Yonghua;Tang, Shuangshuang
通讯作者：
Tang, Shuangshuang