Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
Autor/a
Diarte, Clara
Iglesias, Anna
Romero, Agustí
Casero, Tomás
Ninot, Antònia
Gatius, Ferran
Graell, Jordi
Lara, Isabel
Fecha de publicación
2020-08-04ISSN
0308-8146
Resumen
The production of olive (Olea europaea L.) is very important economically in many areas of the world, and particularly in countries around the Mediterranean basin. Ripening-associated modifications in cell wall composition and structure of fruits play an important role in attributes like firmness or susceptibility to infestations, rots and mechanical damage, but limited information on these aspects is currently available for olive. In this work, cell wall metabolism was studied in fruits from nine olive cultivars (‘Arbequina’, ‘Argudell’, ‘Empeltre’, ‘Farga’, ‘Manzanilla’, ‘Marfil’, ‘Morrut’, ‘Picual’ and ‘Sevillenca’) picked at three maturity stages (green, turning and ripe). Yields of alcohol-insoluble residue (AIR) recovered from fruits, as well as calcium content in fruit pericarp, decreased along ripening. Cultivar-specific diversity was observed in time-course change patterns of enzyme activity, particularly for those acting on arabinosyl- and galactosyl-rich pectin side chains. Even so, fruit firmness levels were associated to higher pectin methylesterase (PME) activity and calcium contents. In turn, fruit firmness correlated inversely with ascorbate content and with α-L-arabinofuranosidase (AFase) and β-galactosidase (β-Gal) activities, resulting in preferential loss of neutral sugars from cell wall polymers.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
36
Publicado por
Elsevier
Publicado en
Food Chemistry
Citación
Diarte, Clara, Anna Iglesias, Agustí Romero, Tomás Casero, Antònia Ninot, Ferran Gatius, Jordi Graell, and Isabel Lara. 2021. "Ripening-Related Cell Wall Modifications In Olive (Olea Europaea L.) Fruit: A Survey Of Nine Genotypes". Food Chemistry, 127754. doi:10.1016/j.foodchem.2020.127754.
Número del acuerdo de la subvención
MINECO/Programa Estatal de I+D+I orientada a los retos de la Sociedad/AGL2015-64235-R/ES/ESTUDIOS SOBRE LA CUTICULA Y PAREDES CELULARES DEL FRUTO DE OLIVA: COMPOSICION, CAMBIOS DURANTE LA MADURACION, E INFLUENCIA DE FACTORES AGRONOMICOS/
Program
Fructicultura
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