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Abstract
Excessive softening is a major cause of postharvest deterioration during transportation and storage of fresh cherries. In continuing our studies to identify the factors determining the textural differences between sweet cherry fruit genotypes, we evaluated the solubilization, depolymerization, and monosaccharide composition of pectin and hemicelluloses from five sweet cherry cultivars (‘Chelan’, ‘Sumele’, ‘Brooks’, ‘Sunburst’, and ‘Regina’) with [ver mas...]
dc.contributor.authorBasanta, Maria Florencia
dc.contributor.authorPonce, Nora Marta Andrea
dc.contributor.authorSalum, Maria Laura
dc.contributor.authorRaffo Benegas, Maria Dolores
dc.contributor.authorVicente, Ariel Roberto
dc.contributor.authorErra Balsells, Rosa
dc.contributor.authorStortz, Carlos Arturo
dc.date.accessioned2019-04-11T11:24:56Z
dc.date.available2019-04-11T11:24:56Z
dc.date.issued2014-12
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.otherhttps://dx.doi.org/10.1021/jf504357u
dc.identifier.urihttps://pubs.acs.org/doi/abs/10.1021/jf504357u
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4874
dc.description.abstractExcessive softening is a major cause of postharvest deterioration during transportation and storage of fresh cherries. In continuing our studies to identify the factors determining the textural differences between sweet cherry fruit genotypes, we evaluated the solubilization, depolymerization, and monosaccharide composition of pectin and hemicelluloses from five sweet cherry cultivars (‘Chelan’, ‘Sumele’, ‘Brooks’, ‘Sunburst’, and ‘Regina’) with contrasting firmness and cracking susceptibility at two developmental stages (immature and ripe). In contrast to what is usually shown in most fruits, cherry softening could occur is some cultivars without marked increases in water-soluble pectin. Although polyuronide and hemicellulose depolymerization was observed in the water-soluble and dilute-alkali-soluble fractions, only moderate association occurs between initial polymer size and cultivar firmness. In all the genotypes the Na2CO3-soluble polysaccharides (NSF) represented the most abundant and dynamic wall fraction during ripening. Firm cultivars showed upon ripening a lower neutral sugars/uronic acid ratio in the NSF, suggesting that they have a lower proportion of highly branched polyuronides. The similar molar ratios of arabinose plus galactose to rhamnose [(Ara+Gal)/Rha] suggest that the cultivars differed in their relative proportion of homogalacturonan (HG) and rhamnogalacturonan I (RG-I) rather than in the size of the RG side chains; with greater proportions of HG in firmer cherries. Ultraviolet matrix-assisted laser desorption/ionization time-of-flight mass spectrometry was useful to identify the depolymerization patterns of weakly bound pectins, but gave less accurate results on ionically bound pectins, and was unable to find any pattern on covalently bound pectins.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherAmerican Chemical Societyes_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceJournal of Agricultural and Food Chemistry 62 (51) : 12418–12427 (December 2014)es_AR
dc.subjectCerezaes_AR
dc.subjectCherrieseng
dc.subjectVariedadeses_AR
dc.subjectVarietieseng
dc.subjectPared Celulares_AR
dc.subjectCell Wallseng
dc.subjectPolisacáridoses_AR
dc.subjectPolysaccharideseng
dc.subjectMaduramientoes_AR
dc.subjectRipeningeng
dc.subjectGenotiposes_AR
dc.subjectGenotypeseng
dc.subjectPrunus Avium
dc.titleCompositional changes in cell wall polysaccharides from five sweet cherry (Prunus avium L.) cultivars during on-tree ripeninges_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: Basanta, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. 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: Ponce, Nora Marta 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: Salum, Maria Laura. 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: Raffo Benegas, Maria Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentinaes_AR
dc.description.filFil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. 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.description.filFil: Erra Balsells, Rosa. 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: 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.subtypecientifico


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