Biochemical and physiological study of the firmness of table grape berries |
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| Institution: | 1. Universidad Andres Bello, Facultad Ciencias Biológicas, Centro de Biotecnología Vegetal República 217, Santiago, Chile;2. Universidad Andres Bello, Facultad Ecología y Recursos Naturales, Escuela de Medicina Veterinaria, República 440, Santiago, Chile;3. Instituto de Investigaciones Agropecuarias, INIA La Platina, Santa Rosa 11610, Santiago, Chile;1. Department of Medicinal Chemistry and Pharmacognosy, Faculty of Pharmacy, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan;2. Department of Clinical Pharmacy, Faculty of Pharmacy, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan;3. National Center for Agricultural Research and Extension, P.O. Box 639, Baqa’ 19381, Jordan;1. Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora” (IHSM-UMA-CSIC), Departamento de Biología Vegetal, Universidad de Málaga, 29071 Málaga, Spain;2. Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK;3. Departamento de Biología Vegetal, Universidad de Málaga, 29071 Málaga, Spain;1. Dipartimento di Ingegneria Civile, Ambientale, del Territorio, Edile e di Chimica, Politecnico di Bari, via Orabona 4, I-70125 Bari, Italy;2. Innovative Solutions S.r.l. – Spin off company of Politecnico di Bari, zona H 150/B, I-70015 Noci, BA, Italy;3. Consiglio Nazionale delle Ricerche, ICCOM-CNR, Via Madonna del Piano 10, I-50019 Sesto Fiorentino, Firenze, Italy;4. Dipartimento di Chimica, Università di Bari, via Orabona 4, I-70125 Bari, Italy;5. Bruker Italia S.r.l., Viale Lancetti 43, I-20158 Milano, Italy;6. Agriproject S.r.l., Via Noicattaro 106, I-70018 Rutigliano, BA, Italy;7. Bruker BioSpin GmbH, Silbersteifen, D-76287 Rheinstetten, Germany;1. College of Horticulture, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, People’s Republic of China;2. Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi, Xinjiang 830091, People’s Republic of China;3. Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People’s Republic of China |
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| Abstract: | Firmness is an essential quality parameter of table grapes (Vitis vinifera) for consumers, with grape bunches that contains soft berries less preferred, resulting in a reduction in the market price. The softening of grape berries has been commonly associated with cell walls, especially the disassembly of pectic polysaccharides. However, the process of berry softening is not completely understood. To investigate the softening process of grape berries, we compared the Thompson Seedless variety, which suffers significant economic losses due to fruit softening, and NN107, a new variety with a significantly higher level of berry firmness. The composition of the cell wall during the berry development of these two grape varieties was compared. NN107 berries had a greater amount of calcium and uronic acids in the cell wall material than Thompson Seedless grapes, suggesting a special role for calcium bridge formation in NN107. Additionally, polyacrylamide carbohydrate electrophoresis (PACE) analysis suggested differences between these varieties in pectin structure. Thompson Seedless grapes showed increased pectolyase hydrolysable site dynamics in the cell wall material and higher polygalacturonase activity than NN107. Immunohistochemistry focusing on the pectin structure confirmed the roles of both calcium bridge formation and cell wall integrity as they relate to a firmer grape berry phenotype. |
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| Keywords: | Table grape Berry firmness Pectin Cell wall Calcium |
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