Comparison of the changes in texture and cell wall polysaccharide composition during ripening of Fragaria x ananassa and Fragaria chiloensis fruits
Changes in texture and cell wall polysaccharide composition were compared during fruit growth between Fragaria × ananassa Camarosa and F. chiloensis 94BAU-1A from immature green to ripe stages. Firmness of both fruit and cortex in 94BAU-1A decreased faster than that of Camarosa as the fruit matured, resulting in softer fruit and cortex firmnesses. Cell wall polysaccharides in maturing fruit differed significantly between 94BAU-1A and Camarosa. Although uronic acid concentration in the water-soluble fraction increased as the fruit matured, irrespective of genotype, the value of 94BAU-1A was higher than that of Camarosa. Neutral sugar concentration in the water-soluble fraction also increased as shown in the uronic acid concentration, but the values did not differ significantly between the two genotypes throughout the growth stages. In contrast to the water-soluble fraction, uronic acid concentrations in the Na2CO3-soluble fractions decreased as the fruit matured, especially in 94BAU-1A. In Camarosa, neutral sugar concentration in the KOH-soluble fraction decreased gradually throughout the growth stages, while that of 94BAU-1A decreased from green to green-white stages and remained constant thereafter, resulting in similar values between the two genotypes at the ripe stage. In 94BAU-1A, high molecular polyuronides in the water-soluble fraction was lost from green-white to white stages, while that of Camarosa was fairly sustained. On the other hand, the profiles of molecular size distribution of polyuronides in the Na2CO3-soluble fraction did not apparently differ between the two genotypes.
Nishizawa, T., Kondo, Y., Aikawa, T., Retamales, J.B. and Lavín, A. (2019). Comparison of the changes in texture and cell wall polysaccharide composition during ripening of Fragaria x ananassa and Fragaria chiloensis fruits. Acta Hortic. 1265, 121-128
cell wall, firmness, gel filtration, hemicellulose, pectin