Sökning: onr:"swepub:oai:DiVA.org:oru-82865" >
Physiological Degra...
Physiological Degradation of Pectin in Papaya Cell Walls : Release of Long Chains Galacturonans Derived from Insoluble Fractions during Postharvest Fruit Ripening
-
- Ramos Do Prado, Samira B. (författare)
- Department of Food Science and Experimental Nutrition, University of São Paulo, São Paulo, Brazil
-
- Melfi, Paulo R. (författare)
- Department of Food Science and Experimental Nutrition, University of São Paulo, São Paulo, Brazil
-
- Castro Alves, Victor, 1986- (författare)
- Department of Food Science and Experimental Nutrition, University of São Paulo, São Paulo, Brazil
-
visa fler...
-
- Broetto, Sabrina G. (författare)
- Department of Food Science and Experimental Nutrition, University of São Paulo, São Paulo, Brazil
-
- Araújo, Elias S. (författare)
- Department of Food Science and Experimental Nutrition, University of São Paulo, São Paulo, Brazil
-
- do Nascimento, João R. (författare)
- Department of Food Science and Experimental Nutrition, University of São Paulo, São Paulo, Brazil; Food and Nutrition Research Center, University of São Paulo, São Paulo, Brazil; Food Research Center, São Paulo Research Foundation, São Paulo, Brazil
-
- Fabi, João P. (författare)
- Department of Food Science and Experimental Nutrition, University of São Paulo, São Paulo, Brazil; Food and Nutrition Research Center, University of São Paulo, São Paulo, Brazil; Food Research Center, São Paulo Research Foundation, São Paulo, Brazil
-
visa färre...
-
(creator_code:org_t)
- 2016-07-27
- 2016
- Engelska.
-
Ingår i: Frontiers in Plant Science. - : Frontiers Media S.A.. - 1664-462X. ; 7
- Relaterad länk:
-
https://doi.org/10.3...
-
visa fler...
-
https://www.frontier...
-
https://urn.kb.se/re...
-
https://doi.org/10.3...
-
visa färre...
Abstract
Ämnesord
Stäng
- Papaya (Carica papaya L.) is a fleshy fruit that presents a rapid pulp softening during ripening. However, the timeline on how papaya pectinases act in polysaccharide solubilization and the consequent modification of the cell wall fractions during ripening is still not clear. In this work, the gene expression correlations between, on one hand, 16 enzymes potentially acting during papaya cell wall disassembling and, on the other hand, the monosaccharide composition of cell wall fractions during papaya ripening were evaluated. In order to explain differences in the ripening of papaya samplings, the molecular mass distribution of polysaccharides from water-soluble and oxalate-soluble fractions (WSF and OSF, respectively), as well as the oligosaccharide profiling from the WSF fraction, were evaluated by high performance size exclusion chromatography coupled to a refractive index detector and high performance anion-exchange chromatography coupled to pulse amperometric detection analyses, respectively. Results showed that up-regulated polygalacturonase and β-galactosidase genes were positively correlated with some monosaccharide profiles. In addition, an overall increase in the retention time of high molecular weight (HMW) and low molecular weight (LMW) polysaccharides in WSF and OSF was shown. The apparent disappearance of one HMW peak of the OSF may result from the conversion of pectin that were crosslinked with calcium into more soluble forms through the action of PGs, which would increase the solubilization of polysaccharides by lowering their molecular weight. Thus, the results allowed us to propose a detailed process of papaya cell wall disassembling that would affect sensorial properties and post-harvesting losses of this commercially important fruit.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- papaya ripening
- galacturonan
- cell wall disassembly
- pectin depolymerization
- fruit softening
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
Hitta via bibliotek
Till lärosätets databas