Changes in Chemical Structure of Cell Wall Polysaccharides in Flesh Tissue of Rosaceae fruits in Concerning with the Mealy Texture.

蔷薇科水果果肉组织中细胞壁多糖化学结构的变化与粉质质地的关系。

• 批准号: 10460011
• 负责人: MOTOMURA Yoshie
• 金额: $ 7.62万
• 依托单位: HIROSAKI UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B).
• 财政年份: 1998
• 资助国家: 日本
• 起止时间: 1998 至 2000
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-10460011/
• 关键词: Rosaseae fruit; Cell wall polysaccharides; Pectic substances; Hemicellulose; Uronic acid; Pentose; Phenolic substances

Softening of fruit occur generaly along with maturation, but the texture of the softened fruit differd by species. Ripened fruits of Rosaseae, such as apple, pear and strawberry also demonstrate different texture.(1) In apple, the texture of softened (over-ripened) fruit can be classified into two types, mealy and soft flesh. In the study of apple flesh, based on the fact that in mealy flesh adhesion between cells loosened and cell separation was observed, to quantify the degree of mealines, four methods were compared. In this study, flesh disks were shaken in sucrose solution, the weights of the disks before and after shaking were maesured, and the percentage decrease was expressed as the degree of mealiness. In comparison of the degree of mealiness of 9 cultivars of ripened apple fruits, the flesh of 'Iwai', 'Jonagold' and 'Starking Delicious' were comparatively easy to be degraded and that of 'Tsugaru' and 'Golden Delicious' were degraded little. Pectic substances in the flesh of 'S … More tarking Delicious(SD)'and 'Golden Delicious(GD)' was fractionated into three fractions (H20, EDTA and HCl soluble), and uronic acid and neutral sugar contents in each fraction were determined. In the mealy flesh of 'SD', pentose content in EDTA fraction was remarkably less than the not mealy flesh and 'GD' . As the pectic substances in EDTA fraction include less neutral sugars as compared with the other pectic fractions, it is considered that this fraction is considered to be the polysaccharides exist in middle lamella between cells. Sugar composition of pectic fractions were compared using gas chromatography, and it was found that the arabinose content of EDTA fraction in mealy flesh was rekarkably low compared with not mealy flesh. By the methylation analysis of the the linkage of sugars, it was found that in 'SD', the terminal arabinose residue on the neutral sugar side chain on the rhamnogaracturonan of pectic substances decreased with the progress of mealiness. In contast, terninal galactose increased with the degree of mealiness. From thse results, during the apple fruit ripening, it was suposed that the mealiness can beinduced by the release of terminal arabinose from the galactose residue on the neutral sugar side chain on the rhamnogalacturonan main chain of the pectic substances of middle lamella between flesh cells.(2) Structural changes in cell wall polysaccharides during fruit growth of seven apple cultivars, structural analysis of xyloglucans isolated from the fruit cell walls of four apple cultivars, changes in permeability of apple cell membrane during fruit growth of three apple cultivars, effects of age, vigor and shape of pear trees and bagging of fruit on the fruit quality, and characterization of cell wall poly-saccharides of Chili strawbwrry in comparison with Japanese strawberry, were investigated. Less

果实软化一般沿着成熟过程，但软化果实的质地因种而异。蔷薇科的成熟水果，如苹果、梨和草莓也表现出不同的质地。(1)在苹果中，软化（过熟）水果的质地可分为两种类型，粉质和柔软的果肉。在对苹果果肉的研究中，根据果肉粉化时细胞间的粘连松散、细胞分离的现象，比较了4种方法对果肉粉化程度的定量。在本研究中，将果肉圆片在蔗糖溶液中振荡，测量振荡前后圆片的重量，并将减少的百分比表示为粉质度。对9个苹果品种成熟果实的粉质度进行了比较，结果表明：“岩井”、“乔纳金”和“红星”的果肉较易降解，“津轻”和“金冠”的果肉降解较少。的果肉中的果胶物质 ...更多信息 将“美味”（SD）和“金冠”（GD）分成3个级分（水溶性、EDTA溶性和HCl溶性），并测定了每个级分中糖醛酸和中性糖的含量。在粉质果肉中，‘SD’的EDTA组分中戊糖含量显著低于非粉质果肉和‘GD’。由于EDTA级分中的果胶物质与其它果胶级分相比包括较少的中性糖，因此认为该级分是存在于细胞间的中间层中的多糖。用气相色谱法对果胶组分的糖组成进行了比较，发现粉状果肉中EDTA组分的阿拉伯糖含量明显低于非粉状果肉。通过糖键甲基化分析，发现在“SD”中，果胶物质的鼠李糖半乳糖醛酸的中性糖侧链末端阿拉伯糖残基随着粉质化的进行而减少。而终末半乳糖含量则随粉质化程度的增加而增加。由此推测，在苹果果实成熟过程中，果肉细胞间果胶物质的中片层中的鼠李糖半乳糖醛酸聚糖主链上的中性糖侧链上的半乳糖残基释放出末端阿拉伯糖，从而引起果实的粉质化。(2)7个苹果品种果实生长过程中细胞壁多糖结构的变化，4个苹果品种果实细胞壁木葡聚糖结构分析，3个苹果品种果实生长过程中细胞膜透性的变化，梨树龄、活力、树形和套袋对果实品质的影响，并以日本草莓和辣椒草莓为对照，研究了草莓细胞壁多聚性的特征。少

项目成果

Nara, K.Y.Kato and Y.motomura: "Involvement of terminal-arabinose and -galactose pectic compounds in mealiness of apple fruit during storage."Postharvest Biol. & Technol.. 20(in press). (2001)

Nara、K.Y.Kato 和 Y.motomura：“末端阿拉伯糖和半乳糖果胶化合物在苹果果实储藏过程中的粉化过程中的参与。”采后生物。

Motomura, Y.and K.Yamada: "Cell wall bound phenolic substances in flesh tissues. A species survey."J.Japan.Soc.Hort.Sci.. 67 : Suppl.1. 314 (1998)

Motomura, Y. 和 K.Yamada：“肉组织中细胞壁结合的酚类物质。物种调查。”J.Japan.Soc.Hort.Sci. 67：Suppl.1。

奈良一寛: "リンゴ果実の粉質化の難易と細胞壁ガラクトース残基の糖結合様式の変化"園芸学会要旨 東北支部. 平11. 23-24 (1999)

Kazuhiro Nara：“苹果果实打粉的困难和细胞壁半乳糖残基糖结合模式的变化”园艺学会文摘，东北分会 11. 23-24 (1999)。

奈良一寛: "Aspergillus niger 由来のペクチナーゼによるリンゴ果肉の崩壊および細胞壁多糖の変化"園芸学会雑誌. 68別2. 440-440 (1999)

Kazuhiro Nara：“黑曲霉果胶酶对苹果果肉的分解和细胞壁多糖的变化”日本园艺学会杂志 68 Betsu 2. 440-440 (1999)。

奈良一寛,元村佳恵: "リンゴ果肉の細胞解離および細胞壁ペクチンへのカルシウム処理の影響"園学要旨. 平12東北支部. 9-10 (2000)

Kazuhiro Nara，Yoshie Motomura：“钙处理对苹果浆中细胞解离和细胞壁果胶的影响”Gakuen Gakuin Abstracts 12 Tohoku Branch（2000）。