Characterization of cell wall modification through thermogravimetric analysis during ripening of Chilean strawberry (Fragaria chiloensis) fruit
MetadataShow full item record
Castro, Ricardo I.
Figueroa, Carlos R.
Fragaria chiloensis (Chilean strawberry) fruit has been described as a fruit with excellent organoleptic properties, highlighting its flavor and aroma. However, the fruit has a high softening rate. Fruit softening during the ripening process is a consequence of the solubilization and depolymerization of cell wall components. In the present work, we performed a comparative study of the changes in the physiological properties of the cell wall-associated polysaccharide contents of Chilean strawberry fruit via thermogravimetric analysis (TGA) combined with analyses of mRNA abundance, enzymatic activity, and physiological characteristics. The results showed that the thermal stability was lower in the ripe stage sample than in the other two samples, while the first derivative of the thermogram (DTG) curve described four maximum peaks of degradation, between 175 and 375 °C. The percentage cumulative depolymerization (PCD) was higher in the ripe samples, and the PCD value of 325° C, where 51.65% of the carbohydrate polymers present in the cell wall have been depolymerized, was highlighted. Finally, the existence of a relationship between the percentage of the cell wall polymer degradation and the solid soluble concentration (SSC)/firmness ratio, provides the basis for a model for understanding the changes in cell wall polymers during fruit development. Graphic abstract: [Figure not available: see fulltext.]
Showing items related by title, author, creator and subject.
Cell wall-related enzymatic activities and transcriptional profiles in four strawberry (Fragaria x ananassa) cultivars during fruit development and ripening (2020) Ramos P.; Parra-Palma C.; Figueroa C.R.; Zuñiga P.E.; Valenzuela-Riffo F.; Gonzalez J.; Gaete-Eastman C.; Morales-Quintana L. (Elsevier B.V., 2018)
Changes in the cell wall components produced by exogenous abscisic acid treatment in strawberry fruit (2021) Castro, Ricardo I.; Gonzalez-Feliu, Ana; Valenzuela-Riffo, Felipe; Parra-Palma, Carolina; Morales-Quintana, Luis (Springer Science and Business Media B.V., 2021-01-02)Abstract: Fruit development and ripening are controlled by multiple plant hormones; for strawberries, recent evidence supports the role of abscisic acid (ABA) as a promoter of fruit ripening. Fruit softening during ripening ...
Molecular Insights into FaEG1, a Strawberry Endoglucanase Enzyme Expressed during Strawberry Fruit Ripening (2020) Jara K.; Castro R.I.; Ramos P.; Parra-Palma C.; Valenzuela-Riffo F.; Morales-Quintana L. (MDPI AG, 2019)