Department of Agricultural and Food Engineering, Technical University of Cartagena, Cartagena, Spain.
J Agric Food Chem. 2011 Jul 27;59(14):7773-84. doi: 10.1021/jf201155a. Epub 2011 Jun 9.
We characterized differences in cell wall material and polysaccharide structures, due to the quantitative trait loci associated with higher flesh firmness in a nonclimacteric near-isogenic line (NIL) SC7-2, and with the climacteric behavior of the NIL SC3-5-1, using their nonclimacteric inbred parentals, "Piel de Sapo" (PS) and PI 161375 (SC). PS was firmer and had a higher ripening index and greater hemicellulosic content than SC, with its lower wall material yield, and uronic acid, neutral sugar, cellulose and free sugar content and higher pectic content. SC3-5-1 showed lower uronic acid values, a higher soluble solid content, and similar flesh firmness to PS. SC3-5-1 yielded mainly high molecular weight polysaccharides in the imidazole-soluble fraction than PS. SC7-2 showed greater flesh firmness, a higher neutral sugar (especially galactose and mannose) and uronic acid content, together with a larger cellulose and α-cellulose residue than PS. SC7-2 also contained more polysaccharides of low molecular weight in the first pectic fraction and shifted toward higher molecular weights in the main peak of the 4 M potassium-soluble fraction compared with PS.
我们对非跃变型近等基因系（NIL）SC7-2 中与更高果肉硬度相关的数量性状位点以及 NIL SC3-5-1 的跃变型行为所导致的细胞壁物质和多糖结构差异进行了表征，使用其非跃变型亲本品系“Piel de Sapo”（PS）和 PI 161375（SC）。PS 的硬度更高，具有更高的成熟指数和更高的半纤维素含量，而其细胞壁物质产量、以及糖醛酸、中性糖、纤维素和游离糖含量较低，果胶含量较高。SC3-5-1 的糖醛酸值较低，可溶性固形物含量较高，果肉硬度与 PS 相似。SC3-5-1 在咪唑可溶部分产生的主要是高分子量多糖，而 PS 则不然。SC7-2 的果肉硬度更大，中性糖（特别是半乳糖和甘露糖）和糖醛酸含量更高，纤维素和α-纤维素残留量也比 PS 更大。与 PS 相比，SC7-2 还在第一个果胶部分含有更多的低分子量多糖，并在 4 M 钾可溶部分的主峰处向更高分子量转移。
