Li Fengjun, Xia Xingzhou, Li Lilang, Song Longlong, Ye Yuping, Jiang Yueming, Liu Hai
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.
Front Plant Sci. 2024 Nov 1;15:1492575. doi: 10.3389/fpls.2024.1492575. eCollection 2024.
The degradation of cell wall polysaccharides in pineapple fruit during softening was investigated in the present study. Two pectin fractions and two hemicellulose fractions were extracted from the cell wall materials of 'Comte de Paris' pineapple fruit at five softening stages, and their compositional changes were subsequently analyzed. The process of softening of the fruit corresponded to an increase in the water-soluble pectin (WSP) and 1 M KOH-soluble hemicellulose (HC1) fractions, and a decrease in the acid-soluble pectin (ASP) fraction, which suggested the solubilization and conversion of cellular wall components. However, the content of 4 M KOH-soluble hemicellulose (HC2) decreased and then returned to the initial level. Furthermore, WSP, ASP, and HC1 showed an increment in the content of low molecular weight polymers while a decline in the high molecular weight polymers throughout softening, and not significant change in the contents of different molecular polymers of HC2 was observed. Moreover, the galacturonic acid (GalA) content in the main chain of WSP was maintained at a relatively constant level, but the major branch monosaccharide galactose (Gal) in WSP decreased. Different from WSP, the molar percentages of Gal and GalA in ASP decreased. The Gal or Arabinose (Ara) in HC1 exhibited a gradual decline while the molar percentages of xylose (Xyl) and glucose (Glu) in the main chain increased. These suggested that the main chain of ASP degraded while the branched chains of ASP, WSP and HC1 depolymerized during pineapple softening. Overall, fruit softening of 'Comte de Paris' pineapple was found to be the result of differential modification of pectin and hemicellulose.
本研究对菠萝果实软化过程中细胞壁多糖的降解进行了调查。在“巴黎伯爵”菠萝果实的五个软化阶段，从细胞壁材料中提取了两种果胶组分和两种半纤维素组分，随后分析了它们的组成变化。果实软化过程对应于水溶性果胶（WSP）和1 M KOH可溶性半纤维素（HC1）组分增加，酸溶性果胶（ASP）组分减少，这表明细胞壁成分发生了溶解和转化。然而，4 M KOH可溶性半纤维素（HC2）的含量先下降然后恢复到初始水平。此外，在整个软化过程中，WSP、ASP和HC1中低分子量聚合物含量增加而高分子量聚合物含量下降，而HC2不同分子量聚合物的含量未观察到显著变化。此外，WSP主链中的半乳糖醛酸（GalA）含量保持在相对恒定水平，但WSP中的主要分支单糖半乳糖（Gal）减少。与WSP不同，ASP中Gal和GalA的摩尔百分比下降。HC1中的Gal或阿拉伯糖（Ara）逐渐下降，而主链中木糖（Xyl）和葡萄糖（Glu）的摩尔百分比增加。这些表明在菠萝软化过程中，ASP的主链降解，而ASP、WSP和HC1的支链解聚。总体而言，发现“巴黎伯爵”菠萝的果实软化是果胶和半纤维素差异修饰的结果。
