Hemicellulose fine structure is affected differently during ripening of tomato lines with contrasted texture

Induced mutations in tomato SlExp1 alter cell wall metabolism and delay fruit softening

“…Cell wall polysaccharide composition and molar proportion of individual sugars were characterized and are within values reported in the literature (Table 2 and Supplementary Table 2) [43]. Typical losses of galactose and arabinose proportions were observed during fruit ripening.…”

“…Although fleshy fruit mechanical characteristics can be affected by histological parameters [43,[49][50][51], pericarp tissue thickness and cell size distributions did not differ between Slexp1-6 and Slexp1-7 mutants and the controls at both mature green and breaker stages. In the light of the synergistic effect of expansin and polysaccharide hydrolases on the fruit softening related cell wall deconstruction, the origin of the mechanical alteration was searched in the kinetics of cell wall polysaccharide chemical modifications during fruit ripening.…”

“…Ripening is known to partly depolymerize xyloglucan [16,53,54] and affect the fine structure or accessibility of tomato fruit xyloglucan, glucomannan and xylan to endo-β-1,4-D-glucanase [43]. The profile of the oligosaccharides structure released in the hydrolyzate reflects the complex metabolic processes involved in tomato fruit ripening.…”

“…MALDI-TOF spectra of the glucanase hydrolyzate were as described in Supplementary Fig. 1 [43] and showed the presence of 4 series of oligosaccharides identified on the basis of their mass as sodium adducts (M + Na) + and literature data [44][45][46][47][48]. A major series corresponded to xyloglucans with major ions attributed to XSGG, XSGGa1, XXGGa1 and moderate or low contribution of SGG, SGGa1, XXGG, XLGGa1 and LSGGa1 structures.…”

Analysis of the dynamic mechanical properties of apple tissue and relationships with the intracellular water status, gas distribution, histological properties and chemical composition

“…The supernatant solution after centrifugation (10 min, 12,000 g) of the hydrolyzates was heated for 10 min in a boiling water-bath to inactivate enzymes. Commercial glucanase is known to contain low activity degrading xylan, (galacto) glucomannan and pectic galactan (Lahaye et al, 2012b).…”