Evaluation of cell wall modification in two strawberry cultivars with contrasted softness
MetadataShow full item record
Castro, Ricardo I.
During the ripening process of fruit, the solubilization and depolymerization of cell wall components takes place, which results in the loss of firmness or the softening of fruit. Recently, we reported that two different strawberry cultivars (“Cristal” and “Portola”) exhibit differences in their fruit softening values, with “Cristal” being the firmest and “Portola” being the softest. In the present work, we performed a comparative study of the changes in the physicochemical properties of the cell wall-associated polysaccharide contents of these two strawberry fruit cultivars via thermogravimetric analysis (TGA), combined with the first derivative of the thermogram (DTG) curves and morphological studies using scanning electron microscopy (SEM). The “Cristal” sample showed higher thermal stability than the “Portola” sample. Additionally, differences were observed between the “Cristal” and “Portola” samples at different stages, principally in Region II (temperatures between 200 °C and 350 °C), with a higher thermal stability evident in the green stage of the two cultivars. Notably, a higher thermal stability was observed in the green stage of the “Portola” sample. The highest percentage of cumulative depolymerization (PCD) was observed in the ripe stage of the “Portola” sample. The DTG curve showed four maximum peaks of degradation, which occurred between 170 °C and 350 °C. Finally, the existence of a relationship between fruit firmness and thermal stability was demonstrated for the two cultivars. This relationship was based on the morphological studies conducted using SEM, which provided new evidence through which to understand the changes within the cell wall polymers of these two strawberry cultivars during the ripening process.
Showing items related by title, author, creator and subject.
Characterization of cell wall modification through thermogravimetric analysis during ripening of Chilean strawberry (Fragaria chiloensis) fruit (2021) Castro, Ricardo I.; Muñoz-Vera, Marcelo; Parra-Palma, Carolina; Valenzuela-Riffo, Felipe; Figueroa, Carlos R.; Morales-Quintana, Luis (Springer Science and Business Media B.V., 2021)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 ...
ArticleCastro, Ricardo I.; González-Feliu, Ana; Muñoz-Vera, Marcelo; Valenzuela-Riffo, Felipe; Parra-Palma, Carolina; Morales-Quintana, Luis (MDPI AG, 2021-06-02)The role of auxin in the fruit-ripening process during the early developmental stages of commercial strawberry fruits (Fragaria x ananassa) has been previously described, with auxin production occurring in achenes and ...
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 ...