Liu Dongjie, Zhou Weiwei, Zhong Yuming, Xie Xi, Liu Huifan, Huang Hua, Wang Qin, Xiao Gengsheng
Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, PR China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
College of Resources and Environment, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, PR China.
Food Chem. 2023 Jul 1;413:135574. doi: 10.1016/j.foodchem.2023.135574. Epub 2023 Jan 27.
Cell adhesion of four cultivars of tomato fruit, "Micro Tom (MT)", "Heinz 1706 (H1706)", "Money Maker (MM)", "Ailsa Craig (AC)" were evaluated and cell walls were analyzed in order to assess the possible contribution of pectic and hemicellulosic polysaccharides to the softening and altered cell adhesion at two different stages of ripeness. Cell wall material (CWM) and solubilised fractions of green and red ripe fruit were analyzed by chemical, enzymatic techniques. In comparison with the four cultivars of tomato fruits, H1706 and MM are harder than MT and AC at both green and red ripe stage. The ripening-associated solubilisation of rhamnogalacturonan-riched pectic polysaccharides was reduced in H1706 and MM, and the content of side -chain sugars from RG-I reduced by more than 50% in MT and AC. In addition to recognized pectic modifying enzymes, RGase had a good effect on cell separation of H1706 and MM fruit at red ripe stage. The higher RG-I content and branching degree have been associated with increased cell adhesion and reduced cell wall porosity, thus maintained fruit firmness.
对四个番茄品种“微型番茄（MT）”、“海因茨1706（H1706）”、“玛娜佩尔（MM）”、“艾尔莎·克雷格（AC）”的果实进行细胞黏附评估，并分析其细胞壁，以评估果胶和半纤维素多糖在两个不同成熟阶段对果实软化和细胞黏附改变的可能作用。采用化学和酶学技术分析了绿色和红色成熟果实的细胞壁物质（CWM）和可溶部分。与四个番茄品种相比，H1706和MM在绿色和红色成熟阶段都比MT和AC更硬。H1706和MM中富含鼠李糖半乳糖醛酸的果胶多糖与成熟相关的溶解减少，MT和AC中RG-I的侧链糖含量减少超过50%。除了公认的果胶修饰酶外，RGase对H1706和MM红色成熟果实的细胞分离有良好效果。较高的RG-I含量和分支度与细胞黏附增加和细胞壁孔隙率降低有关，从而保持果实硬度。
