Changes in cell wall pectins and their relation to postharvest mesocarp softening of "Hass" avocados (Persea americana Mill.)

Plant Physiology and Biochemistry : PPB
Bruno G DefilippiReinaldo Campos-Vargas

Abstract

The avocado is a climacteric fruit and begins a softening process after harvest. During ripening, the mesocarp changes in texture, and this affects fruit quality and cold storage capacity. Softening is commonly associated with cell wall disassembly in climacteric fruits. However, changes in the cell wall structure and composition during avocado softening are poorly understood. To understand this process, cell wall pectins in "Hass" avocado fruit were studied during ripening at 20 °C after harvest and after cold storage. Additionally, avocados were treated with 1-MCP to evaluate the delay in softening. Biochemical analysis showed a decrease in galacturonic acid (GalA) in alcohol-insoluble residues (AIR) and water-soluble pectin concomitant to softening, paralleled by an increase in polygalacturonase (PG) activity. In the same way, the β-galactosidase activity increased in soft avocado fruit, along with a reduction in galactose in cell wall material and the Na2CO3-soluble fraction. The arabinose content in the cell wall material did not change during softening. However, there was a change in arabinose ratios between the different fractions of pectin, mainly in the fractions soluble in water and in Na2CO3. The cold storage of avoc...Continue Reading

Citations

Jan 30, 2019·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Neidy M SierraDiego A Castellanos
Jul 12, 2019·Frontiers in Plant Science·Romina PedreschiReinaldo Campos-Vargas
Nov 30, 2020·Journal of Food Science·Franciela Garcia, Gabriel Davidov-Pardo

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