Compositional Changes in ‘Bartlett’ Pear (Pyrus communis L.) Cell Wall Polysaccharides As Affected by Sunlight Conditions

Autores
Raffo Benegas, Maria Dolores; Ponce, Nora Marta Andrea; Sozzi, Gabriel Oscar; Vicente, Ariel Roberto; Stortz, Carlos Arturo
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Preharvest conditions can have a great impact on fruit quality attributes and postharvest responses. Firmness is an important quality attribute in pear, and excessive softening increases susceptibility to bruising and decay, thus limiting fruit postharvest life. Textural characteristics of fruits are determined at least in part by cell wall structure and disassembly. Few studies have analyzed the influence of fruit preharvest environment in softening, cell wall composition, and degradation. In the current work ‘Bartlett’ pears grown either facing the sun (S) or in the shade (H) were harvested and stored for 13 days at 20 °C. An evaluation of fruit soluble solids, acidity, color, starch degradation, firmness, cell wall yield, pectin and matrix glycan solubilization, depolymerization, and monosaccharide composition was carried out. Sun-exposed pears showed more advanced color development and similar levels of starch degradation, sugars, and acids than shaded fruit. Sunlight-grown pears were at harvest firmer than shade-grown pears. Both fruit groups softened during storage at 20 °C, but even after ripening, sun-exposed pears remained firmer. Sunlight exposure did not have a great impact on pectin molecular weight. Instead, at harvest a higher proportion of water-solubilized uronic acids and alkali-solubilized neutral sugars and a larger mean molecular size of tightly bound glycans was found in sun-exposed pears. During ripening cell wall catabolism took place in both sun- and shade-grown pears, but pectin solubilization was clearly delayed in sun-exposed fruit. This was associated with decreased removal of RG I-arabinan side chains rather than with reduced depolymerization.
EEA Alto Valle
Fil: Raffo Benegas, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina
Fil: Ponce, Nora Marta Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR). Departamento de Química Orgánica (DQO); Argentina
Fil: Ponce, Nora Marta Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sozzi, Gabriel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vicente, Ariel Roberto. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina
Fil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina
Fil: Stortz, Carlos Arturo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR). Departamento de Química Orgánica (DQO); Argentina
Fil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Journal of Agricultural and Food Chemistry 59 (22) : 12155-12162 (November 2011)
Materia
Quality
Polysaccharides
Hemicellulose
Cell Walls
Pears
Varieties
Pome Fruits
Pectins
Calidad
Polisacáridos
Hemicelulosa
Pared Celular
Pera
Variedades
Frutas de Pepita
Pectinas
Softening
Preharvest
Reblandecimiento
Precosecha
Bartlett Pear Variety
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/18149
Acceder
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oai_identifier_str oai:localhost:20.500.12123/18149
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Compositional Changes in ‘Bartlett’ Pear (Pyrus communis L.) Cell Wall Polysaccharides As Affected by Sunlight ConditionsRaffo Benegas, Maria DoloresPonce, Nora Marta AndreaSozzi, Gabriel OscarVicente, Ariel RobertoStortz, Carlos ArturoQualityPolysaccharidesHemicelluloseCell WallsPearsVarietiesPome FruitsPectinsCalidadPolisacáridosHemicelulosaPared CelularPeraVariedadesFrutas de PepitaPectinasSofteningPreharvestReblandecimientoPrecosechaBartlett Pear VarietyPreharvest conditions can have a great impact on fruit quality attributes and postharvest responses. Firmness is an important quality attribute in pear, and excessive softening increases susceptibility to bruising and decay, thus limiting fruit postharvest life. Textural characteristics of fruits are determined at least in part by cell wall structure and disassembly. Few studies have analyzed the influence of fruit preharvest environment in softening, cell wall composition, and degradation. In the current work ‘Bartlett’ pears grown either facing the sun (S) or in the shade (H) were harvested and stored for 13 days at 20 °C. An evaluation of fruit soluble solids, acidity, color, starch degradation, firmness, cell wall yield, pectin and matrix glycan solubilization, depolymerization, and monosaccharide composition was carried out. Sun-exposed pears showed more advanced color development and similar levels of starch degradation, sugars, and acids than shaded fruit. Sunlight-grown pears were at harvest firmer than shade-grown pears. Both fruit groups softened during storage at 20 °C, but even after ripening, sun-exposed pears remained firmer. Sunlight exposure did not have a great impact on pectin molecular weight. Instead, at harvest a higher proportion of water-solubilized uronic acids and alkali-solubilized neutral sugars and a larger mean molecular size of tightly bound glycans was found in sun-exposed pears. During ripening cell wall catabolism took place in both sun- and shade-grown pears, but pectin solubilization was clearly delayed in sun-exposed fruit. This was associated with decreased removal of RG I-arabinan side chains rather than with reduced depolymerization.EEA Alto ValleFil: Raffo Benegas, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; ArgentinaFil: Ponce, Nora Marta Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR). Departamento de Química Orgánica (DQO); ArgentinaFil: Ponce, Nora Marta Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sozzi, Gabriel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vicente, Ariel Roberto. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); ArgentinaFil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); ArgentinaFil: Stortz, Carlos Arturo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR). Departamento de Química Orgánica (DQO); ArgentinaFil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaAmerican Chemical Society2024-06-13T10:59:17Z2024-06-13T10:59:17Z2011-10-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/18149https://pubs.acs.org/doi/10.1021/jf203950d1520-5118 (Online)https://doi.org/10.1021/jf203950dJournal of Agricultural and Food Chemistry 59 (22) : 12155-12162 (November 2011)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:31:41Zoai:localhost:20.500.12123/18149instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:31:41.304INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Compositional Changes in ‘Bartlett’ Pear (Pyrus communis L.) Cell Wall Polysaccharides As Affected by Sunlight Conditions
title Compositional Changes in ‘Bartlett’ Pear (Pyrus communis L.) Cell Wall Polysaccharides As Affected by Sunlight Conditions
spellingShingle Compositional Changes in ‘Bartlett’ Pear (Pyrus communis L.) Cell Wall Polysaccharides As Affected by Sunlight Conditions
Raffo Benegas, Maria Dolores
Quality
Polysaccharides
Hemicellulose
Cell Walls
Pears
Varieties
Pome Fruits
Pectins
Calidad
Polisacáridos
Hemicelulosa
Pared Celular
Pera
Variedades
Frutas de Pepita
Pectinas
Softening
Preharvest
Reblandecimiento
Precosecha
Bartlett Pear Variety
title_short Compositional Changes in ‘Bartlett’ Pear (Pyrus communis L.) Cell Wall Polysaccharides As Affected by Sunlight Conditions
title_full Compositional Changes in ‘Bartlett’ Pear (Pyrus communis L.) Cell Wall Polysaccharides As Affected by Sunlight Conditions
title_fullStr Compositional Changes in ‘Bartlett’ Pear (Pyrus communis L.) Cell Wall Polysaccharides As Affected by Sunlight Conditions
title_full_unstemmed Compositional Changes in ‘Bartlett’ Pear (Pyrus communis L.) Cell Wall Polysaccharides As Affected by Sunlight Conditions
title_sort Compositional Changes in ‘Bartlett’ Pear (Pyrus communis L.) Cell Wall Polysaccharides As Affected by Sunlight Conditions
dc.creator.none.fl_str_mv Raffo Benegas, Maria Dolores
Ponce, Nora Marta Andrea
Sozzi, Gabriel Oscar
Vicente, Ariel Roberto
Stortz, Carlos Arturo
author Raffo Benegas, Maria Dolores
author_facet Raffo Benegas, Maria Dolores
Ponce, Nora Marta Andrea
Sozzi, Gabriel Oscar
Vicente, Ariel Roberto
Stortz, Carlos Arturo
author_role author
author2 Ponce, Nora Marta Andrea
Sozzi, Gabriel Oscar
Vicente, Ariel Roberto
Stortz, Carlos Arturo
author2_role author
author
author
author
dc.subject.none.fl_str_mv Quality
Polysaccharides
Hemicellulose
Cell Walls
Pears
Varieties
Pome Fruits
Pectins
Calidad
Polisacáridos
Hemicelulosa
Pared Celular
Pera
Variedades
Frutas de Pepita
Pectinas
Softening
Preharvest
Reblandecimiento
Precosecha
Bartlett Pear Variety
topic Quality
Polysaccharides
Hemicellulose
Cell Walls
Pears
Varieties
Pome Fruits
Pectins
Calidad
Polisacáridos
Hemicelulosa
Pared Celular
Pera
Variedades
Frutas de Pepita
Pectinas
Softening
Preharvest
Reblandecimiento
Precosecha
Bartlett Pear Variety
dc.description.none.fl_txt_mv Preharvest conditions can have a great impact on fruit quality attributes and postharvest responses. Firmness is an important quality attribute in pear, and excessive softening increases susceptibility to bruising and decay, thus limiting fruit postharvest life. Textural characteristics of fruits are determined at least in part by cell wall structure and disassembly. Few studies have analyzed the influence of fruit preharvest environment in softening, cell wall composition, and degradation. In the current work ‘Bartlett’ pears grown either facing the sun (S) or in the shade (H) were harvested and stored for 13 days at 20 °C. An evaluation of fruit soluble solids, acidity, color, starch degradation, firmness, cell wall yield, pectin and matrix glycan solubilization, depolymerization, and monosaccharide composition was carried out. Sun-exposed pears showed more advanced color development and similar levels of starch degradation, sugars, and acids than shaded fruit. Sunlight-grown pears were at harvest firmer than shade-grown pears. Both fruit groups softened during storage at 20 °C, but even after ripening, sun-exposed pears remained firmer. Sunlight exposure did not have a great impact on pectin molecular weight. Instead, at harvest a higher proportion of water-solubilized uronic acids and alkali-solubilized neutral sugars and a larger mean molecular size of tightly bound glycans was found in sun-exposed pears. During ripening cell wall catabolism took place in both sun- and shade-grown pears, but pectin solubilization was clearly delayed in sun-exposed fruit. This was associated with decreased removal of RG I-arabinan side chains rather than with reduced depolymerization.
EEA Alto Valle
Fil: Raffo Benegas, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina
Fil: Ponce, Nora Marta Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR). Departamento de Química Orgánica (DQO); Argentina
Fil: Ponce, Nora Marta Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sozzi, Gabriel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vicente, Ariel Roberto. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina
Fil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina
Fil: Stortz, Carlos Arturo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR). Departamento de Química Orgánica (DQO); Argentina
Fil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Preharvest conditions can have a great impact on fruit quality attributes and postharvest responses. Firmness is an important quality attribute in pear, and excessive softening increases susceptibility to bruising and decay, thus limiting fruit postharvest life. Textural characteristics of fruits are determined at least in part by cell wall structure and disassembly. Few studies have analyzed the influence of fruit preharvest environment in softening, cell wall composition, and degradation. In the current work ‘Bartlett’ pears grown either facing the sun (S) or in the shade (H) were harvested and stored for 13 days at 20 °C. An evaluation of fruit soluble solids, acidity, color, starch degradation, firmness, cell wall yield, pectin and matrix glycan solubilization, depolymerization, and monosaccharide composition was carried out. Sun-exposed pears showed more advanced color development and similar levels of starch degradation, sugars, and acids than shaded fruit. Sunlight-grown pears were at harvest firmer than shade-grown pears. Both fruit groups softened during storage at 20 °C, but even after ripening, sun-exposed pears remained firmer. Sunlight exposure did not have a great impact on pectin molecular weight. Instead, at harvest a higher proportion of water-solubilized uronic acids and alkali-solubilized neutral sugars and a larger mean molecular size of tightly bound glycans was found in sun-exposed pears. During ripening cell wall catabolism took place in both sun- and shade-grown pears, but pectin solubilization was clearly delayed in sun-exposed fruit. This was associated with decreased removal of RG I-arabinan side chains rather than with reduced depolymerization.
publishDate 2011
dc.date.none.fl_str_mv 2011-10-07
2024-06-13T10:59:17Z
2024-06-13T10:59:17Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/18149
https://pubs.acs.org/doi/10.1021/jf203950d
1520-5118 (Online)
https://doi.org/10.1021/jf203950d
url http://hdl.handle.net/20.500.12123/18149
https://pubs.acs.org/doi/10.1021/jf203950d
https://doi.org/10.1021/jf203950d
identifier_str_mv 1520-5118 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv Journal of Agricultural and Food Chemistry 59 (22) : 12155-12162 (November 2011)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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