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Planta : Volume 243, Issue 1, January 2016

The stiffening of the cell walls observed during physiological softening of pears

Content Provider	Springer Nature Link
Author	Zdunek, Artur Kozioł, Arkadiusz Cybulska, Justyna Lekka, Małgorzata Pieczywek, Piotr M.
Copyright Year	2015
Abstract	The Young’s modulus of the primary cell walls of pears decreases linearly during the pre-harvest on-tree maturation and increases during postharvest storage, and does not correlate with firmness of fruit. The determination of mechanical properties of cell walls is indispensable for understanding the mechanism of physiological softening and deterioration of quality of fruits during postharvest storage. The Young’s modulus of the primary cell walls from pear fruit (Pyrus communis L., cultivars ‘Conference’ and ‘Xenia’) during pre-harvest maturation and postharvest storage in an ambient atmosphere at 2 °C followed by shelf life was studied using atomic force microscopy (AFM). The results were related to the firmness of fruits, galacturonic acid content in water, chelator, sodium carbonate and insoluble pectin fractions, polygalacturonase and pectin methylesterase activities. The Young’s modulus of the primary cell walls decreased linearly during the last month of pre-harvest maturation from 3.2 ± 1.8 to 1.1 ± 0.7 MPa for ‘Conference’ and from 1.9 ± 1.2 to 0.2 ± 0.1 MPa for ‘Xenia’ which correlated with linear firmness decrease. During postharvest storage the cell wall Young’s modulus increased while firmness continued to decrease. Correlation analysis for the entire period of the experiment showed a lack of straightforward relation between the Young’s modulus of primary cell walls and fruit firmness. The Young’s modulus of cell walls correlated negatively either with galacturonic acid content in sodium carbonate soluble pectin (‘Conference’) or with insoluble pectin fractions (‘Xenia’) and positively with polygalacturonase activity. It was therefore evidenced that covalently linked pectins play the key role for the stiffness of fruit cell walls. Based on the obtained results, the model explaining the fruit transition from firm and crispy to soft and mealy was proposed.
Starting Page	519
Ending Page	529
Page Count	11
File Format	PDF
ISSN	00320935
Journal	Planta
Volume Number	243
Issue Number	2
e-ISSN	14322048
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2015-10-26
Publisher Place	Berlin/Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Atomic force microscopy (AFM) Cell wall Firmness Pear Stiffness Young’s modulus Plant Sciences Agriculture Ecology Forestry
Content Type	Text
Resource Type	Article
Subject	Genetics Plant Science

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