Cell wall modification during development of mealy texture in the stony-hard peach “Odoroki” treated with propylene |
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| Authors: | Hirohito Yoshioka Hiroko Hayama Miho Tatsuki Yuri Nakamura |
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| Institution: | 1. Department of Biosystems Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran;2. Department of Biosystems Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran;1. Food Science, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand;2. The New Zealand Institute for Plant & Food Research Limited, Mount Albert Research Centre, Private Bag 92169, Auckland 1142, New Zealand;3. The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand;4. The New Zealand Institute for Plant & Food Research Limited, Private Bag 1401, Havelock North 4157, New Zealand;1. Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China;2. School of Life Science, Anhui Agricultural University, Hefei 230036, China;3. College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China;1. Department of Horticulture, Oregon State University, Mid-Columbia Agricultural Research and Extension Center, 3005 Experiment Station Dr., Hood River, OR 97031, USA;2. College of Food Science, Shanxi Normal University, No. 1 Gongyuan Street, Linfen, Shanxi 041004, PR China |
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| Abstract: | The melting peach cultivar “Akatsuki” Prunus persica L. Batsh] develops melting texture during ripening, but the stony-hard peach cultivar “Odoroki”, softens and develops a mealy texture when treated with propylene. Cell wall polysaccharides were fractionated as 1,2-diaminocyclohexanetetraacetic acid (CDTA)-, Na2CO3-, NaOH-soluble fractions, or the cellulosic residues that remained after solvent extraction. Size-exclusion chromatography of the CDTA-soluble fraction revealed a limited depolymerization of polyuronides in mealy “Odoroki” fruit, accompanying a lower level of endo-polygalacturonase (endo-PG) and a higher level of exo-PG activities compared to melting “Akatsuki” fruit. “Akatsuki” fruit showed increases in the arabinose, galactose and rhamnose contents in the CDTA-soluble fraction. These neutral sugars decreased in the Na2CO3-soluble and cellulosic residue fractions during ripening. Similar changes were observed for neutral sugars other than arabinose during softening in mealy “Odoroki” fruit. Arabinose content did not increase in the CDTA-soluble fraction of “Odoroki” fruit; however, arabinose content decreased in the Na2CO3-soluble fraction and in the cellulosic residue as observed for “Akatsuki” fruit. A significant increase in α-l-arabinofuranosidase activity, about 10 times higher than for “Akatsuki” fruit, was observed in propylene-treated mealy “Odoroki” fruit. Differences in ripening-associated metabolic changes in the cell walls of these peach cultivars seem to be related to their differences in texture. |
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