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Study of the cell wall components produced during different ripening stages through thermogravimetric analysis

dc.contributor.authorCastro R.I.
dc.contributor.authorMorales-Quintana L.
dc.date.accessioned2020-09-02T22:14:20Z
dc.date.available2020-09-02T22:14:20Z
dc.date.issued2019
dc.identifier10.1007/s10570-019-02305-3
dc.identifier.citation26, 5, 3009-3020
dc.identifier.issn09690239
dc.identifier.urihttps://hdl.handle.net/20.500.12728/3958
dc.descriptionAbstract: Fruit softening during ripening is mainly a consequence of the solubilization and depolymerization of cell wall components mediated by the action of a complex set of enzymes and proteins. In the present work, we performed a comparative study of the changes in physiological properties and cell wall-associated polysaccharide contents during different developmental stages of strawberry fruit (Fragaria × ananassa Duch. cultivar Camarosa) using thermogravimetry (TG) combined with Fourier transform infrared and physiological analyses. The Camarosa cultivar showed a decline in the fruit firmness, based on the TGA curves was demonstrated the degradation of the cell wall polymers. Additionally, the TG analysis showed that the dry sample derived from the green stage fruit had the greatest thermal stability, most likely due to the increase in inter-chain hydrogen bonding within the cell wall, while the sample derived from the ripe stage fruit had the least thermal stability. Finally, the existence of a correlation between fruit firmness and mass loss at specific temperatures, that provides a basis for a model for understanding the changes within the cell wall in F. × ananassa during fruit ripening. © 2019, Springer Nature B.V.
dc.language.isoen
dc.publisherSpringer Netherlands
dc.subjectCell wall disassembly
dc.subjectCellulose
dc.subjectHemicellulose
dc.subjectStrawberry
dc.subjectTGA
dc.subjectCells
dc.subjectCellulose
dc.subjectCytology
dc.subjectFruits
dc.subjectHydrogen bonds
dc.subjectPhysiology
dc.subjectThermodynamic stability
dc.subjectCell walls
dc.subjectCell-wall components
dc.subjectComparative studies
dc.subjectFourier transform infra reds
dc.subjectHemicellulose
dc.subjectPhysiological properties
dc.subjectPolysaccharide contents
dc.subjectStrawberry
dc.subjectThermogravimetric analysis
dc.subjectCells
dc.subjectCellulose
dc.subjectCytology
dc.subjectFruits
dc.subjectGravimetry
dc.subjectHydrogen Bonds
dc.subjectPhysiology
dc.subjectThermal Analysis
dc.titleStudy of the cell wall components produced during different ripening stages through thermogravimetric analysis
dc.typeArticle


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