Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
Visualitza/Obre
Autor/a
Diarte, Clara
Iglesias, Anna
Romero, Agustí
Casero, Tomás
Ninot, Antònia
Gatius, Ferran
Graell, Jordi
Lara, Isabel
Data de publicació
2020-08-04ISSN
0308-8146
Resum
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.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
Anglès
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
36
Publicat per
Elsevier
Publicat a
Food Chemistry
Citació
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 de l'acord de la subvenció
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/
Programa
Fructicultura
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