Characterization of cell wall modification through thermogravimetric analysis during ripening of Chilean strawberry (Fragaria chiloensis) fruit

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.]