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dc.contributor.authorDiarte, Clara
dc.contributor.authorIglesias, Anna
dc.contributor.authorRomero Aroca, Agustí
dc.contributor.authorCasero Mazo, Tomás
dc.contributor.authorNinot, Antònia
dc.contributor.authorGatius Cortiella, Ferran
dc.contributor.authorGraell i Sarle, Jordi
dc.contributor.authorLara Ayala, Isabel
dc.date.accessioned2020-11-30T10:50:35Z
dc.date.issued2020-08-04
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10459.1/69981
dc.description.abstractThe 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.
dc.description.sponsorshipThis work was funded by grant AGL2015-64235-R from the Plan Nacional de I+D, Ministry of Education and Science, Spain. CD is the recipient of a predoctoral scholarship granted by the Universitat de Lleida.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMINECO/PN2013-2016/AGL2015-64235-R
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2020.127754
dc.relation.ispartofFood Chemistry, 2020, vol. 338, num. 127754, p. 1-9
dc.rightscc-by-nc-nd, (c) Elsevier, 2020
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es
dc.subjectcuticle
dc.subjectGene expression
dc.subjectheat shock
dc.subjectPeach
dc.subjectPostharvest
dc.titleRipening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-11-30T10:50:35Z
dc.identifier.idgrec030351
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2020.127754
dc.date.embargoEndDate2021-08-04


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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