Comparative study of two table grape varieties with contrasting texture during cold storage

Troy Ejsmentewicz, Iván Balic, Dayan Sanhueza, Romina Barria, Claudio Meneses, Ariel Orellana, Humberto Prieto, Bruno G. Defilippi, Reinaldo Campos-Vargas

Resultado de la investigación: Article

8 Citas (Scopus)

Resumen

Postharvest softening of grape berries is one of the main problems affecting grape quality during export. Cell wall disassembly, especially of pectin polysaccharides, has been commonly related to fruit softening, but its influence has been poorly studied in grapes during postharvest life. In order to better understand this process, the Thompson seedless (TS) variety, which has significantly decreased berry texture after prolonged cold storage, was compared to NN107, a new table grape variety with higher berry firmness. Biochemical analysis revealed a greater amount of calcium in the cell wall of the NN107 variety and less reduction of uronic acids than TS during cold storage. In addition, the activity of polygalacturonase was higher in TS than NN107 berries; meanwhile pectin methylesterase activity was similar in both varieties. Polysaccharide analysis using carbohydrate gel electrophoresis (PACE) suggests a differential pectin metabolism during prolonged cold storage. Results revealed lower pectin fragments in TS after 60 days of cold storage and shelf life (SL) compared to 30 days of cold storage and 30 + SL, while NN107 maintained the same fragment profile across all time points evaluated. Our results suggest that these important differences in cell wall metabolism during cold storage could be related to the differential berry firmness observed between these contrasting table grape varieties.

Idioma originalEnglish
Páginas (desde-hasta)3667-3680
Número de páginas14
PublicaciónMolecules
Volumen20
N.º3
DOI
EstadoPublished - 1 mar 2015

Huella dactilar

Cold storage
Vitis
Fruit
textures
Textures
Cell Wall
polysaccharides
Cells
metabolism
Metabolism
softening
Polysaccharides
fragments
Uronic Acids
Polygalacturonase
life (durability)
fruits
carbohydrates
electrophoresis
Fruits

ASJC Scopus subject areas

  • Analytical Chemistry
  • Chemistry (miscellaneous)
  • Molecular Medicine
  • Pharmaceutical Science
  • Drug Discovery
  • Physical and Theoretical Chemistry
  • Organic Chemistry

Citar esto

Ejsmentewicz, Troy ; Balic, Iván ; Sanhueza, Dayan ; Barria, Romina ; Meneses, Claudio ; Orellana, Ariel ; Prieto, Humberto ; Defilippi, Bruno G. ; Campos-Vargas, Reinaldo. / Comparative study of two table grape varieties with contrasting texture during cold storage. En: Molecules. 2015 ; Vol. 20, N.º 3. pp. 3667-3680.
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Comparative study of two table grape varieties with contrasting texture during cold storage. / Ejsmentewicz, Troy; Balic, Iván; Sanhueza, Dayan; Barria, Romina; Meneses, Claudio; Orellana, Ariel; Prieto, Humberto; Defilippi, Bruno G.; Campos-Vargas, Reinaldo.

En: Molecules, Vol. 20, N.º 3, 01.03.2015, p. 3667-3680.

Resultado de la investigación: Article

TY - JOUR

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AU - Ejsmentewicz, Troy

AU - Balic, Iván

AU - Sanhueza, Dayan

AU - Barria, Romina

AU - Meneses, Claudio

AU - Orellana, Ariel

AU - Prieto, Humberto

AU - Defilippi, Bruno G.

AU - Campos-Vargas, Reinaldo

PY - 2015/3/1

Y1 - 2015/3/1

N2 - Postharvest softening of grape berries is one of the main problems affecting grape quality during export. Cell wall disassembly, especially of pectin polysaccharides, has been commonly related to fruit softening, but its influence has been poorly studied in grapes during postharvest life. In order to better understand this process, the Thompson seedless (TS) variety, which has significantly decreased berry texture after prolonged cold storage, was compared to NN107, a new table grape variety with higher berry firmness. Biochemical analysis revealed a greater amount of calcium in the cell wall of the NN107 variety and less reduction of uronic acids than TS during cold storage. In addition, the activity of polygalacturonase was higher in TS than NN107 berries; meanwhile pectin methylesterase activity was similar in both varieties. Polysaccharide analysis using carbohydrate gel electrophoresis (PACE) suggests a differential pectin metabolism during prolonged cold storage. Results revealed lower pectin fragments in TS after 60 days of cold storage and shelf life (SL) compared to 30 days of cold storage and 30 + SL, while NN107 maintained the same fragment profile across all time points evaluated. Our results suggest that these important differences in cell wall metabolism during cold storage could be related to the differential berry firmness observed between these contrasting table grape varieties.

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