Lower cell wall pectin solubilisation and galactose loss during early fruit development in apple (Malus x domestica) cultivar ‘Scifresh’ are associated with slower softening rate

Ng, Jovyn K.T.; Schröder, Roswitha; Brummell, David A.; Sutherland, Paul; Hallett, Ian C.; Smith, Bronwen G.; Melton, Laurence D.; Johnston, Jason W.

doi:10.1016/j.jplph.2014.12.012

Cited by 74 publications

(48 citation statements)

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“…In this study, 2 pectin esterases coding gene (MDP0000177299, MDP0000212502) showed a decreased expression during apple development and ripening. However, as previously reported [ 10 , 19 , 21 ], no global significant variation was observed in methyl ester content of pectin during apple ripening. It was suggested that these enzymes could have a very local activity, at tricellular junctions, whose effect could not be evaluated at the whole fruit level [ 21 ].…”

Section: Discussionsupporting

confidence: 74%

“…β-galactosidases are common highly active enzymes during apple development and particularly during the ripening stage [ 6 , 19 , 25 , 39 , 40 ]. In the present study, 11 genes coding β-galactosidases were expressed during early apple development and had glycoside hydrolase 35 domain (GH35).…”

Section: Discussionmentioning

confidence: 99%

“…This metabolism of pectin increases cell wall porosity, decreases cell adhesion and affects fruit texture [ 6 , 18 ]. The loss of RGI galactan and arabinan side chains was associated with softening [ 12 ], whereas high content of galactan side chains was associated with firmness [ 19 ]. A high arabinofuranosidase activity related to MdAF3 gene expression was reported in mealy apples [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

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Cell wall dynamics during apple development and storage involves hemicellulose modifications and related expressed genes

et al. 2016

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BackgroundFruit quality depends on a series of biochemical events that modify appearance, flavour and texture throughout fruit development and ripening. Cell wall polysaccharide remodelling largely contributes to the elaboration of fleshy fruit texture. Although several genes and enzymes involved in cell wall polysaccharide biosynthesis and modifications are known, their coordinated activity in these processes is yet to be discovered.ResultsCombined transcriptomic and biochemical analyses allowed the identification of putative enzymes and related annotated members of gene families involved in cell wall polysaccharide composition and structural changes during apple fruit growth and ripening. The early development genes were mainly related to cell wall biosynthesis and degradation with a particular target on hemicelluloses. Fine structural evolutions of galactoglucomannan were strongly correlated with mannan synthase, glucanase (GH9) and β-galactosidase gene expression. In contrast, fewer genes related to pectin metabolism and cell expansion (expansin genes) were observed in ripening fruit combined with expected changes in cell wall polysaccharide composition.ConclusionsHemicelluloses undergo major structural changes particularly during early fruit development. The high number of early expressed β-galactosidase genes questions their function on galactosylated structures during fruit development and storage. Their activity and cell wall substrate remains to be identified. Moreover, new insights into the potential role of peroxidases and transporters, along with cell wall metabolism open the way to further studies on concomitant mechanisms involved in cell wall assembly/disassembly during fruit development and storage.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-016-0887-0) contains supplementary material, which is available to authorized users.

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Section: Discussionsupporting

confidence: 74%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cell wall dynamics during apple development and storage involves hemicellulose modifications and related expressed genes

et al. 2016

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“…The degree of pectin methylesterification (DE) was determined by gas chromatographic quantification of methanol after saponification of pectin as described in Ng et al, [55] and calculated as a molar ratio of methanol to uronic acid. The DE for each developmental stage, tissue, and genotype was determined using two samples per season from two separate seasons ( n = 4), and three technical replicates for each sample.…”

Section: Methodsmentioning

confidence: 99%

Cell separation in kiwifruit without development of a specialised detachment zone

et al. 2017

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BackgroundUnlike in abscission or dehiscence, fruit of kiwifruit Actinidia eriantha develop the ability for peel detachment when they are ripe and soft in the absence of a morphologically identifiable abscission zone. Two closely-related genotypes with contrasting detachment behaviour have been identified. The ‘good-peeling’ genotype has detachment with clean debonding of cells, and a peel tissue that does not tear. The ‘poor-peeling’ genotype has poor detachability, with cells that rupture upon debonding, and peel tissue that fragments easily.ResultsStructural studies indicated that peel detachability in both genotypes occurred in the outer pericarp beneath the hypodermis. Immunolabelling showed differences in methylesterification of pectin, where the interface of labelling coincided with the location of detachment in the good-peeling genotype, whereas in the poor-peeling genotype, no such interface existed. This zone of difference in methylesterification was enhanced by differential cell wall changes between the peel and outer pericarp tissue. Although both genotypes expressed two polygalacturonase genes, no enzyme activity was detected in the good-peeling genotype, suggesting limited pectin breakdown, keeping cell walls strong without tearing or fragmentation of the peel and flesh upon detachment. Differences in location and amounts of wall-stiffening galactan in the peel of the good-peeling genotype possibly contributed to this phenotype. Hemicellulose-acting transglycosylases were more active in the good-peeling genotype, suggesting an influence on peel flexibility by remodelling their substrates during development of detachability. High xyloglucanase activity in the peel of the good-peeling genotype may contribute by having a strengthening effect on the cellulose-xyloglucan network.ConclusionsIn fruit of A. eriantha, peel detachability is due to the establishment of a zone of discontinuity created by differential cell wall changes in peel and outer pericarp tissues that lead to changes in mechanical properties of the peel. During ripening, the peel becomes flexible and the cells continue to adhere strongly to each other, preventing breakage, whereas the underlying outer pericarp loses cell wall strength as softening proceeds. Together these results reveal a novel and interesting mechanism for enabling cell separation.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-017-1034-2) contains supplementary material, which is available to authorized users.

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“…The loss of firmness can be accompanied by mealiness, which is caused by a loss of cellular primary cell wall and middle lamella polysaccharides (Goulao and Oliveira, 2008). Differences between cell wall structures in rapidly softening 'Gala' and firmnessmaintaining 'Scifresh' have been found at the fruitlet stage and after harvest (Ng et al, 2015). Several enzymes, such as polygalacturonase (PG), pectin methylesterase (PME), β-galactosidase, and α-Larabinofuranosidase (AF), which affect the cell wall structure, are associated with the softening of apple flesh (Johnston et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Identification of QTLs for Flesh Mealiness in Apple (<i>Malus</i> × <i>domestica</i> Borkh.)

Moriya¹,

Kunihisa²,

Okada³

et al. 2017

Hortic J

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During apple (Malus × domestica Borkh.) storage, a loss in fruit firmness can occur. This is frequently associated with mealiness, an undesirable trait. There have been studies, such as phenotypic analyses and transcriptomics, as well as others employing a transgenic approach, focusing on this trait. Certain genetic approaches, such as quantitative trait loci (QTL) approach, however, have not been attempted. In this study, to identify and characterize QTLs controlling flesh mealiness and to investigate their application in apple breeding, we performed classical QTL mapping based on a bi-parental population and a genome-wide association study (GWAS) of mealiness. Phenotypic data for mealiness allowed us to identify two QTLs in the bi-parental family located on linkage group 10. The GWAS discovered significant marker-trait associations on chromosomes 2, 9, and 10. The MdPG1 locus, located on chromosome 10, was identified as the locus with the strongest significance by both QTL mapping and GWAS, suggesting its primary contribution to flesh mealiness. Using a tri-allelic simple sequence repeat marker, Md-PG1 SSR 10kd, 10 kb downstream of the MdPG1 coding sequence, we divided apple accessions into six groups based on their genotypes. Among the six groups, the Md-PG1 SSR 10kd genotype "2/2" had the least mealy phenotype.

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Lower cell wall pectin solubilisation and galactose loss during early fruit development in apple (Malus x domestica) cultivar ‘Scifresh’ are associated with slower softening rate

Cited by 74 publications

References 49 publications

Cell wall dynamics during apple development and storage involves hemicellulose modifications and related expressed genes

Cell wall dynamics during apple development and storage involves hemicellulose modifications and related expressed genes

Cell separation in kiwifruit without development of a specialised detachment zone

Identification of QTLs for Flesh Mealiness in Apple (<i>Malus</i> × <i>domestica</i> Borkh.)

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