Changing of biochemical parameters and cell wall polysaccharides distribution during physiological development of tomato fruit

Chylińska, Monika; Szymańska-Chargot, Monika; Deryło, Kamil; Tchórzewska, Dorota; Zdunek, Artur

doi:10.1016/j.plaphy.2017.09.010

Cited by 34 publications

(19 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…By selecting spectral positions which are unique to an individual chemical component, their spatial distribution can be visualized by an intensity heat map (Gierlinger, 2018). Microspectroscopy tools are thus powerful for characterizing dynamic chemical changes in the cell wall during development and maturation of fruits and vegetables (Chylinska et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

From the Soft to the Hard: Changes in Microchemistry During Cell Wall Maturation of Walnut Shells

et al. 2020

View full text Add to dashboard Cite

The walnut shell is a hard and protective layer that provides an essential barrier between the seed and its environment. The shell is based on only one unit cell type: the polylobate sclerenchyma cell. For a better understanding of the interlocked walnut shell tissue, we investigate the structural and compositional changes during the development of the shell from the soft to the hard state. Structural changes at the macro level are explored by X-ray tomography and on the cell and cell wall level various microscopic techniques are applied. Walnut shell development takes place beneath the outer green husk, which protects and delivers components during the development of the walnut. The cells toward this outer green husk have the thickest and most lignified cell walls. With maturation secondary cell wall thickening takes place and the amount of all cell wall components (cellulose, hemicelluloses and especially lignin) is increased as revealed by FTIR microscopy. Focusing on the cell wall level, Raman imaging showed that lignin is deposited first into the pectin network between the cells and cell corners, at the very beginning of secondary cell wall formation. Furthermore, Raman imaging of fluorescence visualized numerous pits as a network of channels, connecting all the interlocked polylobate walnut shells. In the final mature stage, fluorescence increased throughout the cell wall and a fluorescent layer was detected toward the lumen in the inner part. This accumulation of aromatic components is reminiscent of heartwood formation of trees and is suggested to improve protection properties of the mature walnut shell. Understanding the walnut shell and its development will inspire biomimetic material design and packaging concepts, but is also important for waste valorization, considering that walnuts are the most widespread tree nuts in the world.

show abstract

Section: Introductionmentioning

confidence: 99%

From the Soft to the Hard: Changes in Microchemistry During Cell Wall Maturation of Walnut Shells

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The behaviour of reduction of fruit firmness throughout the development was similar to that reported by Chylińska et al . (2017), Figueroa et al . (2010) and Chea et al .…”

Section: Discussionmentioning

confidence: 99%

Cell wall break down of pitanga fruit (Eugenia uniflora L.) is associated with pectic solubilisation and softening

Oliveira

Vilela

Zitha

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Pitanga fruit stands out for its exotic flavour and antioxidant properties. The objective of this work was to evaluate changes in the physical, chemical and biochemical variables of red pitanga variety, in four stages of development (green, yellow, orange and red) and associate them to the cell wall break down. Analysis of pH, titratable acidity, soluble solids, firmness, soluble pectin, pectinamethylesterase (PME), polygalacturonase (PG), cell wall swelling and microstructure were performed. pH and levels of soluble solids and soluble pectin increased, in addition to the cell wall swelling and reduction of firmness, throughout the development of pitanga. From the SEM, it was possible to observe the degradation of the fruit cell wall during ripening, suggesting mainly the degradation of pectic polysaccharides, verified by the solubilisation of these substances. PG and PME enzymes were not active, which suggests that other enzymes may be associated with the cell wall break down.

show abstract

“…Softening and lignification are the two primary types of texture variations observed during fruit ripening and postharvest storage 1 . To date, fruit softening has been extensively investigated 3,47,48 . However, studies on flesh lignification, which hardens fruits, are relatively scarce.…”

Section: Discussionmentioning

confidence: 99%

Label-free visualization of lignin deposition in loquats using complementary stimulated and spontaneous Raman microscopy

Zhu

Yang²,

Ji³

et al. 2019

Hortic Res

View full text Add to dashboard Cite

The lignification triggered by biotic or abiotic stresses hardens fruits and vegetables and eventually influences their consumer appeal. Extensive prior efforts have been made to unveil the underlying mechanism of flesh lignification, primarily focused on its physicochemical and molecular biological properties. Nevertheless, most of these studies used destroyed and homogenized bulk tissues as analytes; as a result, potentially valuable spatial information was lost. In this study, the deposition of lignin in loquat flesh during lignification was visualized from the tissue level to the single-cell level by combining the advantages of stimulated Raman scattering (SRS) and spontaneous Raman microscopy using label-free in situ molecular imaging. SRS has the advantages of being fast and providing large-area chemical imaging to reveal the spatial heterogeneity of lignin and cell wall polysaccharide distribution in loquat flesh. After 2 days of storage at 0 °C, increased lignins were observed by large-area SRS imaging. In addition, microscopic SRS images of the flesh cells indicated that the increased lignins were trapped in the cell corner (CC) and middle lamella (ML). Furthermore, the compositional and structural features of lignified cells (LCs), CC and ML of loquat flesh were investigated by spontaneous Raman microscopy, and the results showed that the LCs were a combination of lignin, cellulose, and hemicellulose, whereas CC and ML showed only deposited lignin and pectin without cross-linked cellulose and hemicellulose. This result further suggests that the lignins in the CC and ML regions of loquats were later synthesized alone during postharvest storage. This innovative combination of SRS and spontaneous Raman microscopy allows the label-free macroscale and fine chemical imaging of plant cell walls and will enhance our fundamental understanding of the structures and functions of the plant cell wall.

show abstract

Changing of biochemical parameters and cell wall polysaccharides distribution during physiological development of tomato fruit

Cited by 34 publications

References 36 publications

From the Soft to the Hard: Changes in Microchemistry During Cell Wall Maturation of Walnut Shells

From the Soft to the Hard: Changes in Microchemistry During Cell Wall Maturation of Walnut Shells

Cell wall break down of pitanga fruit (Eugenia uniflora L.) is associated with pectic solubilisation and softening

Label-free visualization of lignin deposition in loquats using complementary stimulated and spontaneous Raman microscopy

Contact Info

Product

Resources

About