Biochemical and physiological study of the firmness of table grape berries

Ivan Balic, Troy Ejsmentewicz, Dayan Sanhueza, Christian Silva, Tamara Peredo, Patricio Olmedo, Miriam Barros, Julian C. Verdonk, Rodolfo Paredes, Claudio Meneses, Humberto Prieto, Ariel Orellana, Bruno G. Defilippi, Reinaldo Campos-Vargas

Resultado de la investigación: Article

17 Citas (Scopus)

Resumen

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.

Idioma originalEnglish
Páginas (desde-hasta)15-23
Número de páginas9
PublicaciónPostharvest Biology and Technology
Volumen93
DOI
EstadoPublished - 1 ene 2014

Huella dactilar

table grapes
Vitis
firmness
grapes
Fruit
small fruits
Cell Wall
cell walls
calcium
pectins
Calcium
seedless varieties
uronic acids
market prices
new variety
cell wall components
polyacrylamide
polygalacturonase
Uronic Acids
Polygalacturonase

ASJC Scopus subject areas

  • Food Science
  • Agronomy and Crop Science
  • Horticulture

Citar esto

Balic, Ivan ; Ejsmentewicz, Troy ; Sanhueza, Dayan ; Silva, Christian ; Peredo, Tamara ; Olmedo, Patricio ; Barros, Miriam ; Verdonk, Julian C. ; Paredes, Rodolfo ; Meneses, Claudio ; Prieto, Humberto ; Orellana, Ariel ; Defilippi, Bruno G. ; Campos-Vargas, Reinaldo. / Biochemical and physiological study of the firmness of table grape berries. En: Postharvest Biology and Technology. 2014 ; Vol. 93. pp. 15-23.
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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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Balic, I, Ejsmentewicz, T, Sanhueza, D, Silva, C, Peredo, T, Olmedo, P, Barros, M, Verdonk, JC, Paredes, R, Meneses, C, Prieto, H, Orellana, A, Defilippi, BG & Campos-Vargas, R 2014, 'Biochemical and physiological study of the firmness of table grape berries', Postharvest Biology and Technology, vol. 93, pp. 15-23. https://doi.org/10.1016/j.postharvbio.2014.02.001

Biochemical and physiological study of the firmness of table grape berries. / Balic, Ivan; Ejsmentewicz, Troy; Sanhueza, Dayan; Silva, Christian; Peredo, Tamara; Olmedo, Patricio; Barros, Miriam; Verdonk, Julian C.; Paredes, Rodolfo; Meneses, Claudio; Prieto, Humberto; Orellana, Ariel; Defilippi, Bruno G.; Campos-Vargas, Reinaldo.

En: Postharvest Biology and Technology, Vol. 93, 01.01.2014, p. 15-23.

Resultado de la investigación: Article

TY - JOUR

T1 - Biochemical and physiological study of the firmness of table grape berries

AU - Balic, Ivan

AU - Ejsmentewicz, Troy

AU - Sanhueza, Dayan

AU - Silva, Christian

AU - Peredo, Tamara

AU - Olmedo, Patricio

AU - Barros, Miriam

AU - Verdonk, Julian C.

AU - Paredes, Rodolfo

AU - Meneses, Claudio

AU - Prieto, Humberto

AU - Orellana, Ariel

AU - Defilippi, Bruno G.

AU - Campos-Vargas, Reinaldo

PY - 2014/1/1

Y1 - 2014/1/1

N2 - 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.

AB - 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.

KW - Berry firmness

KW - Calcium

KW - Cell wall

KW - Pectin

KW - Table grape

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U2 - 10.1016/j.postharvbio.2014.02.001

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