Academic Journal
Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
| العنوان: | Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes |
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| المؤلفون: | Diarte Cabezuelo, Clara, Iglesias, Anna, Romero Aroca, Agustí Jordi, Casero Mazo, Tomás, Ninot, Antònia, Gatius Cortiella, Ferran, Graell i Sarle, Jordi, Lara Ayala, Isabel |
| بيانات النشر: | Elsevier |
| سنة النشر: | 2020 |
| المجموعة: | Universitat de Lleida: Repositori Obert UdL |
| مصطلحات موضوعية: | cuticle, Gene expression, heat shock, Peach, Postharvest |
| الوصف: | 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. ; This work was funded by grant AGL2015-64235-R from the Plan Nacional de I+D, Ministry of Education and Science, Spain. CD is the recipient of a predoctoral scholarship granted by the Universitat de Lleida. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 0308-8146 |
| Relation: | info:eu-repo/grantAgreement/MINECO//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/; Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2020.127754; Food Chemistry, 2020, vol. 338, num. 127754, p. 1-9; https://doi.org/10.1016/j.foodchem.2020.127754; 030351; http://hdl.handle.net/10459.1/69981 |
| DOI: | 10.1016/j.foodchem.2020.127754 |
| الاتاحة: | http://hdl.handle.net/10459.1/69981 https://doi.org/10.1016/j.foodchem.2020.127754 |
| Rights: | cc-by-nc-nd, (c) Elsevier, 2020 ; info:eu-repo/semantics/openAccess ; http://creativecommons.org/licenses/by-nc-nd/3.0/es |
| رقم الانضمام: | edsbas.B2846E01 |
| قاعدة البيانات: | BASE |
| تدمد: | 03088146 |
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| DOI: | 10.1016/j.foodchem.2020.127754 |