Three of the four structural characters assessed are phylogenetically informative, marking monophyletic groups recovered in the combined molecular-morphological analysis. This study highlights the need for conducting character-based structural studies to overcome analytical shortcomings of the typological approach.

The effect of seven methods of killing vanilla (Vanilla planifolia, Andrews) pods on disassembly of the cell wall was studied. The following methods of plant killing were considered in this study: pod immersions in hot water under three conditions (65°C for 3 min, 70°C for 2 min, 80°C for 10 s each of three times in 30 s intervals), pod immersions in 1% NaOH at 22°C or 65°C for 3 min, pod immersions in 95% ethanol at 22°C for 60 min, and freezing at )10°C for 24 h. Two procedures of vanilla pod killing, pod freezing at )10°C for 24 h or pod immersions in hot water at 80°C for 10 s each of three times in 30 s intervals, provoked the deepest and fastest disassembly of the cell wall structure and the successive cell content blending of the vanilla pod during the 8 days after curing.

Two in vitro assays (one with alfalfa and the other with orchardgrass) were conducted to evaluate the effects of a fibrolytic enzyme preparation (enzyme) and initial incubation pH (5.6, 6.2 and 6.8) on the degradation of NDF extracts. The enzyme increased (P≤0.05) degradation of alfalfa NDF: 1) at 6 h with pH 6.2 and 6.8; 2) at 9 and 12h with pH 5.6 and 6.2; 3) at 24h with all pH values; 4) at 48h with pH 5.6 and 6.8; 5) at 72h with pH 6.2 and 6.8. Alfalfa NDF degradation was changed (P≤0.05) by the enzyme with increasing pH, as follows: 1) a linear increase at 3h; 2) a linear decrease at 6 and 12h; 3) a quadratic effect at 24, 48, and 72h, and the highest value was observed with pH 6.2. Further effects (P≤0.05) of the enzyme on the alfalfa cell wall were the following: 1) with pH 5.6, the undegradable NDF fraction was reduced and the degradation rate was increased; 2) with pH 6.2, the lag phase was decreased; 3) as pH increased there was a quadratic effect on the lag phase, and the lowest value was found at pH 6.2. For orchardgrass the effects (P≤0.05) of the enzyme were as follows: 1) an increased NDF degradation at 24 and 48h; 2) a decreased linear degradation of NDF as pH increased, at 3, 6, and 9h. Scanning electron micrographs of the alfalfa cell wall showed that parenchyma cells appeared broken and the vascular bundles exposed after incubation with the enzyme mixture at pH 6.2 It may be concluded that a fibrolytic enzyme preparation at pH 6.2 enhanced in vitro degradation of alfalfa NDF.