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

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2020-08-04
Author
Diarte, Clara
Iglesias, Anna
Romero Aroca, Agustí
Casero Mazo, Tomás
Ninot, Antònia
Gatius Cortiella, Ferran
Graell i Sarle, Jordi
Lara Ayala, Isabel
Suggested citation
Diarte, Clara; Iglesias, Anna; Romero Aroca, Agustí; Casero Mazo, Tomás; Ninot, Antònia; Gatius Cortiella, Ferran; ... Lara Ayala, Isabel. (2020) . Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes. Food Chemistry, 2020, vol. 338, num. 127754, p. 1-9. https://doi.org/10.1016/j.foodchem.2020.127754.
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Abstract
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.
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http://hdl.handle.net/10459.1/69981
DOI
https://doi.org/10.1016/j.foodchem.2020.127754
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Food Chemistry, 2020, vol. 338, num. 127754, p. 1-9
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cc-by-nc-nd, (c) Elsevier, 2020
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2020