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Abstract
Most of the European pear cultivars fail to develop a desirable texture when ripening on the tree. In order to identify some biochemical anomalies that might be associated with this phenomenon, the main differences in cell wall polysaccharides occurring during “Bartlett” pear on-tree ripening were evaluated. Fruit was harvested at 3 different ripening stages (119, 147 and 161 days after anthesis, DAA) namely unripe (UR) mid-ripe (MR) both developing [ver mas...]
dc.contributor.authorRaffo Benegas, Maria Dolores
dc.contributor.authorPonce, Nora M. Andrea
dc.contributor.authorSozzi, Gabriel Oscar
dc.contributor.authorStortz, Carlos Arturo
dc.contributor.authorVicente, Ariel Roberto
dc.date.accessioned2019-01-24T15:04:31Z
dc.date.available2019-01-24T15:04:31Z
dc.date.issued2012-11
dc.identifier.issn0925-5214
dc.identifier.otherhttps://doi.org/10.1016/j.postharvbio.2012.06.002
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0925521412001330
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4328
dc.description.abstractMost of the European pear cultivars fail to develop a desirable texture when ripening on the tree. In order to identify some biochemical anomalies that might be associated with this phenomenon, the main differences in cell wall polysaccharides occurring during “Bartlett” pear on-tree ripening were evaluated. Fruit was harvested at 3 different ripening stages (119, 147 and 161 days after anthesis, DAA) namely unripe (UR) mid-ripe (MR) both developing normal texture upon ripening, and late-ripe (LR), which did not result in buttery and juicy fruit. The characterization of cell wall structure was accomplished by determining the monosaccharide composition, yields, and solubility of uronic acids and neutral sugars in fractions extracted by water (WSF), 0.05 M CDTA (CSF), 0.1 M Na2CO3 (NSF), 1 M and 4 M KOH (1KSF and 4KSF). The size exclusion profiles in all the isolated fractions were also determined. In the transition from the UR to the MR stage, glucose from the 4KSF and Ara from all other fractions became markedly solubilized. A slight increase in water-soluble pectin content and depolymerization of the 4KSF and CSF were also found during this period. From the MR to the LR stage, a glucan probably originating in cellulose turnover was found in the 4KSF, and (though at a lower rate) Ara solubilization continued. In contrast, the depolymerization of all wall fractions after day 147 was minimal, and a shift of water soluble pectins toward the CSF was detected. An imbalance in polyuronide degradation, including decreased depolymerization of pectin backbones, together with continuing removal of Ara from RG I, and/or other modifications increasing ionic interactions, may lead fruit which yield an abnormal, mealy texture upon ripening.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourcePostharvest Biology and Technology 73 : 72-79 (November 2012)es_AR
dc.subjectPeraes_AR
dc.subjectPearseng
dc.subjectVariedadeses_AR
dc.subjectVarietieseng
dc.subjectPared Celulares_AR
dc.subjectCell Wallseng
dc.subjectMaduramientoes_AR
dc.subjectRipeningeng
dc.subjectFirmezaes_AR
dc.subjectFirmnesseng
dc.subject.otherVariedad Bartlettes_AR
dc.titleChanges on the cell wall composition of tree-ripened “Bartlett” pears (Pyrus communis L.)es_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Alto Vallees_AR
dc.description.filFil: Raffo Benegas, Maria Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentinaes_AR
dc.description.filFil: Ponce, Nora M. Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentinaes_AR
dc.description.filFil: Sozzi, Gabriel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentinaes_AR
dc.description.filFil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales. Cátedra de Agroindustrias; Argentinaes_AR
dc.subtypecientifico


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