Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes

The production of olive (Olea europaea L.) is very important economically in many areas of the world, and particularly in countries around the Mediterranean basin. Ripening-associated modifications in cell wall composition and structure of fruits play an important role in attributes like firmness or...

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Detalles Bibliográficos
Autores: Diarte, Clara, Iglesias, Anna, Romero, Agustí, Casero, Tomás, Ninot, Antònia, Gatius, Ferran, Graell, Jordi, Lara, Isabel
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/984
Acceso en línea:http://hdl.handle.net/20.500.12327/984
https://doi.org/10.1016/j.foodchem.2020.127754
Access Level:acceso abierto
Palabra clave:663/664
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spelling Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypesDiarte, ClaraIglesias, AnnaRomero, AgustíCasero, TomásNinot, AntòniaGatius, FerranGraell, JordiLara, Isabel663/664The production of olive (Olea europaea L.) is very important economically in many areas of the world, and particularly in countries around the Mediterranean basin. Ripening-associated modifications in cell wall composition and structure of fruits play an important role in attributes like firmness or susceptibility to infestations, rots and mechanical damage, but limited information on these aspects is currently available for olive. In this work, cell wall metabolism was studied in fruits from nine olive cultivars (‘Arbequina’, ‘Argudell’, ‘Empeltre’, ‘Farga’, ‘Manzanilla’, ‘Marfil’, ‘Morrut’, ‘Picual’ and ‘Sevillenca’) picked at three maturity stages (green, turning and ripe). Yields of alcohol-insoluble residue (AIR) recovered from fruits, as well as calcium content in fruit pericarp, decreased along ripening. Cultivar-specific diversity was observed in time-course change patterns of enzyme activity, particularly for those acting on arabinosyl- and galactosyl-rich pectin side chains. Even so, fruit firmness levels were associated to higher pectin methylesterase (PME) activity and calcium contents. In turn, fruit firmness correlated inversely with ascorbate content and with α-L-arabinofuranosidase (AFase) and β-galactosidase (β-Gal) activities, resulting in preferential loss of neutral sugars from cell wall polymers.info:eu-repo/semantics/acceptedVersionElsevierProducció VegetalFructicultura2020info:eu-repo/semantics/article36http://hdl.handle.net/20.500.12327/984https://doi.org/10.1016/j.foodchem.2020.127754reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésFood ChemistryMINECO/Programa Estatal de I+D+I orientada a los retos de la Sociedad/AGL2015-64235-R/ES/ESTUDIOS SOBRE LA CUTICULA Y PAREDES CELULARES DEL FRUTO DE OLIVA: COMPOSICION, CAMBIOS DURANTE LA MADURACION, E INFLUENCIA DE FACTORES AGRONOMICOS/Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:20.500.12327/9842026-05-29T05:05:01Z
dc.title.none.fl_str_mv Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
title Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
spellingShingle Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
Diarte, Clara
663/664
title_short Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
title_full Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
title_fullStr Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
title_full_unstemmed Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
title_sort Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
dc.creator.none.fl_str_mv Diarte, Clara
Iglesias, Anna
Romero, Agustí
Casero, Tomás
Ninot, Antònia
Gatius, Ferran
Graell, Jordi
Lara, Isabel
author Diarte, Clara
author_facet Diarte, Clara
Iglesias, Anna
Romero, Agustí
Casero, Tomás
Ninot, Antònia
Gatius, Ferran
Graell, Jordi
Lara, Isabel
author_role author
author2 Iglesias, Anna
Romero, Agustí
Casero, Tomás
Ninot, Antònia
Gatius, Ferran
Graell, Jordi
Lara, Isabel
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Producció Vegetal
Fructicultura
dc.subject.none.fl_str_mv 663/664
topic 663/664
description The production of olive (Olea europaea L.) is very important economically in many areas of the world, and particularly in countries around the Mediterranean basin. Ripening-associated modifications in cell wall composition and structure of fruits play an important role in attributes like firmness or susceptibility to infestations, rots and mechanical damage, but limited information on these aspects is currently available for olive. In this work, cell wall metabolism was studied in fruits from nine olive cultivars (‘Arbequina’, ‘Argudell’, ‘Empeltre’, ‘Farga’, ‘Manzanilla’, ‘Marfil’, ‘Morrut’, ‘Picual’ and ‘Sevillenca’) picked at three maturity stages (green, turning and ripe). Yields of alcohol-insoluble residue (AIR) recovered from fruits, as well as calcium content in fruit pericarp, decreased along ripening. Cultivar-specific diversity was observed in time-course change patterns of enzyme activity, particularly for those acting on arabinosyl- and galactosyl-rich pectin side chains. Even so, fruit firmness levels were associated to higher pectin methylesterase (PME) activity and calcium contents. In turn, fruit firmness correlated inversely with ascorbate content and with α-L-arabinofuranosidase (AFase) and β-galactosidase (β-Gal) activities, resulting in preferential loss of neutral sugars from cell wall polymers.
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/984
https://doi.org/10.1016/j.foodchem.2020.127754
url http://hdl.handle.net/20.500.12327/984
https://doi.org/10.1016/j.foodchem.2020.127754
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Chemistry
MINECO/Programa Estatal de I+D+I orientada a los retos de la Sociedad/AGL2015-64235-R/ES/ESTUDIOS SOBRE LA CUTICULA Y PAREDES CELULARES DEL FRUTO DE OLIVA: COMPOSICION, CAMBIOS DURANTE LA MADURACION, E INFLUENCIA DE FACTORES AGRONOMICOS/
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 36
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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