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Xiao Y, Wu L, Wang B, Zhang M, Pan Q, Xian L, Sheng J, Yan M, Jin J, Zhang R, Zhang J, Zeng Q, Li T, Li W. Development and application of Key Allele-Specific PCR (KASP) molecular markers for assessing apple fruit crispness. MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2024; 44:71. [PMID: 39399693 PMCID: PMC11467153 DOI: 10.1007/s11032-024-01509-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Accepted: 10/04/2024] [Indexed: 10/15/2024]
Abstract
Crispness stands as a pivotal criterion in assessing apple texture, widely cherished by consumers. Yet, owing to its multifaceted nature, crispness remains a formidable challenge in artificial enhancement efforts. To expedite the early and precise evaluation of apple crispness, this study centered on a hybrid population derived from 'Fuji' and 'Pink Lady' cultivars, showcasing segregating crispness traits. We conducted measurements of flesh water content, cellular anatomical morphology, and employed a texture analyzer to assess mechanical properties of the offspring flesh. Integrating these three dimensions, we conducted a comprehensive analysis of quantitative characteristics of apple crispness, juxtaposed with sensory evaluation. Utilizing BSA-seq technology, we scrutinized extreme phenotypic individuals, revealing QTL loci intricately linked to the aforementioned dimensions, and subsequently developed Key Allele-Specific PCR (KASP) markers. These markers underwent validation in hybrid populations of 'Hanfu' x 'Pink Lady' and 'Hanfu' x 'Honey Crisp'. Our findings underscored significant correlations between mechanical properties, water content, and cell size with crispness. Higher mechanical properties and water content, alongside smaller cell size, correlated with firmer flesh texture; moderate mechanical properties, and elevated water content and cell size, with crisper texture; whereas lower mechanical properties, water content, and cell size implied softer flesh.The study yielded KASP markers effectively reflecting flesh mechanical properties (SNP_24399345), water content (SNP_8667563), and cell size (SNP_15566229). Comprehensive analysis of these markers identified CC-CC-TT as an effective identifier of soft flesh individuals; while GG-TC-TT and GG-CC-TT combinations better represented individuals with harder flesh. The Crunchy subclass could be discerned by combinations of GG-TC-TC, GG-TC-CC, GG-TT-TC, and GG-TT-CC. These findings furnish effective molecular markers for the genetic enhancement of apple crispness, bearing significant implications for the cultivation of novel apple varieties. Supplementary Information The online version contains supplementary material available at 10.1007/s11032-024-01509-1.
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Affiliation(s)
- Yao Xiao
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Ling Wu
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Baoan Wang
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Manyu Zhang
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Qi Pan
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Linfeng Xian
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Jing Sheng
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Mengbo Yan
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Jingxian Jin
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Rui Zhang
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Jing Zhang
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Qiulin Zeng
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Tianzhong Li
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
| | - Wei Li
- Laboratory of Fruit Cell and Molecular Breeding, China Agricultural University, Beijing, 100193 China
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Zhang S, Wu S, Jia Z, Zhang J, Li Y, Ma X, Fan B, Wang P, Gao Y, Ye Z, Wang W. Exploring the influence of a single-nucleotide mutation in EIN4 on tomato fruit firmness diversity through fruit pericarp microstructure. PLANT BIOTECHNOLOGY JOURNAL 2024; 22:2379-2394. [PMID: 38623687 PMCID: PMC11331787 DOI: 10.1111/pbi.14352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 02/04/2024] [Accepted: 03/29/2024] [Indexed: 04/17/2024]
Abstract
Tomato (Solanum lycopersicum) stands as one of the most valuable vegetable crops globally, and fruit firmness significantly impacts storage and transportation. To identify genes governing tomato firmness, we scrutinized the firmness of 266 accessions from core collections. Our study pinpointed an ethylene receptor gene, SlEIN4, located on chromosome 4 through a genome-wide association study (GWAS) of fruit firmness in the 266 tomato core accessions. A single-nucleotide polymorphism (SNP) (A → G) of SlEIN4 distinguished lower (AA) and higher (GG) fruit firmness genotypes. Through experiments, we observed that overexpression of SlEIN4AA significantly delayed tomato fruit ripening and dramatically reduced fruit firmness at the red ripe stage compared with the control. Conversely, gene editing of SlEIN4AA with CRISPR/Cas9 notably accelerated fruit ripening and significantly increased fruit firmness at the red ripe stage compared with the control. Further investigations revealed that fruit firmness is associated with alterations in the microstructure of the fruit pericarp. Additionally, SlEIN4AA positively regulates pectinase activity. The transient transformation assay verified that the SNP (A → G) on SlEIN4 caused different genetic effects, as overexpression of SlEIN4GG increased fruit firmness. Moreover, SlEIN4 exerts a negative regulatory role in tomato ripening by impacting ethylene evolution through the abundant expression of ethylene pathway regulatory genes. This study presents the first evidence of the role of ethylene receptor genes in regulating fruit firmness. These significant findings will facilitate the effective utilization of firmness and ripening traits in tomato improvement, offering promising opportunities for enhancing tomato storage and transportation capabilities.
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Affiliation(s)
- Shiwen Zhang
- College of HorticultureHenan Agricultural UniversityZhengzhouChina
- International Joint Laboratory of Henan Horticultural Crop BiologyHenan Agricultural UniversityZhengzhouChina
| | - Shengqing Wu
- College of HorticultureHenan Agricultural UniversityZhengzhouChina
- International Joint Laboratory of Henan Horticultural Crop BiologyHenan Agricultural UniversityZhengzhouChina
| | - Zhiqi Jia
- College of HorticultureHenan Agricultural UniversityZhengzhouChina
- International Joint Laboratory of Henan Horticultural Crop BiologyHenan Agricultural UniversityZhengzhouChina
| | - Junhong Zhang
- Key Laboratory of Horticultural Plant Biology, Ministry of EducationHuazhong Agricultural UniversityWuhanChina
| | - Ying Li
- College of HorticultureHenan Agricultural UniversityZhengzhouChina
- International Joint Laboratory of Henan Horticultural Crop BiologyHenan Agricultural UniversityZhengzhouChina
| | - Xingyun Ma
- College of HorticultureHenan Agricultural UniversityZhengzhouChina
- International Joint Laboratory of Henan Horticultural Crop BiologyHenan Agricultural UniversityZhengzhouChina
| | - Bingli Fan
- College of HorticultureHenan Agricultural UniversityZhengzhouChina
- International Joint Laboratory of Henan Horticultural Crop BiologyHenan Agricultural UniversityZhengzhouChina
| | - Panqiao Wang
- College of HorticultureHenan Agricultural UniversityZhengzhouChina
- International Joint Laboratory of Henan Horticultural Crop BiologyHenan Agricultural UniversityZhengzhouChina
| | - Yanna Gao
- College of HorticultureHenan Agricultural UniversityZhengzhouChina
- International Joint Laboratory of Henan Horticultural Crop BiologyHenan Agricultural UniversityZhengzhouChina
| | - Zhibiao Ye
- Key Laboratory of Horticultural Plant Biology, Ministry of EducationHuazhong Agricultural UniversityWuhanChina
| | - Wei Wang
- College of HorticultureHenan Agricultural UniversityZhengzhouChina
- International Joint Laboratory of Henan Horticultural Crop BiologyHenan Agricultural UniversityZhengzhouChina
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Dufour M, Foucat L, Hugon F, Dugué A, Chiron H, Della Valle G, Kansou K, Saulnier L. Water mobility and microstructure of gluten network during dough mixing using TD NMR. Food Chem 2023; 409:135329. [PMID: 36599290 DOI: 10.1016/j.foodchem.2022.135329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 12/22/2022] [Accepted: 12/24/2022] [Indexed: 12/27/2022]
Abstract
This work aimed to establish the relationships between flour components, dough behaviour and changes in water distribution at mixing. TD NMR was used to track water distribution in dough during mixing for different mixing times and hydration levels. Four commercial wheat flours with distinct characteristics were expressly selected to exhibit various dough behaviours at mixing. TD NMR measurements of mixed dough samples revealed four to five water mobility domains depending on the flour type and the mixing modality. A classification tree procedure was used to identify characteristic patterns of water mobility in dough, called hydration states (HS). The HS changes with experimental conditions are highly dependent on flour characteristics, and HS were assigned to physical/chemical changes in the gluten network during dough formation. This study proposes an interpretation of the water distribution in dough based on gluten network development. This will help to adapt the mixing process to the flour characteristics.
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Affiliation(s)
- Maude Dufour
- INRAE, UR BIA, F-44316 Nantes, France; La Boulangère & Co, F-85140 Essarts en Bocage, France
| | - Loïc Foucat
- INRAE, UR BIA, F-44316 Nantes, France; INRAE, PROBE Research Infrastructure, BIBS Facility, F-44316 Nantes, France
| | | | - Aurore Dugué
- La Boulangère & Co, F-85140 Essarts en Bocage, France
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Liu J, Wang W, Qu H, Xiong X, Li X. Effect of moderate electric field on rheological properties, cell wall components, and microstructure of apple tissue. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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5
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Lahaye M, Thoulouze L, Calatraba M, Gauclain T, Falourd X, Le-Quere JM, Foucat L, Bauduin R. What are the determining factors controlling the juice yield of cider apple? A multimodal and multiscale investigation. Food Chem 2023; 420:135649. [PMID: 37080111 DOI: 10.1016/j.foodchem.2023.135649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 02/01/2023] [Accepted: 02/05/2023] [Indexed: 02/10/2023]
Abstract
Apple cider juice yield at harvest and after 15 and 30 days of storage durations was studied by analyzing the mechanical properties of fresh and plasmolyzed flesh, water distribution, cell wall polysaccharide composition and organization of the apples; in this study, the apple varieties used were Avrolles, Douce coetligne, Douce moen, Judor, Petit jaune. Juice yield mainly depended on the apple variety and the storage duration. Cellulose organization and cell wall pectin hydration were affected by ripening and are related to fruit firmness. Flesh viscoelastic mechanical properties were not general indications of juice yields. However, these properties helped distinguish the varieties according to flesh damage caused by ice crystals upon freezing. Cell encapsulation of the juice in the flesh contributed to lower yields. The apple variety and harvesting mode are recommended as a means to better control juice yield variations.
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Impact of cell wall non-cellulosic and cellulosic polymers on the mechanical properties of flax fibre bundles. Carbohydr Polym 2022; 291:119599. [DOI: 10.1016/j.carbpol.2022.119599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 05/02/2022] [Accepted: 05/05/2022] [Indexed: 11/02/2022]
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Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106885] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Effects of 1-Methylcyclopropene Treatment on Fruit Quality during Cold Storage in Apple Cultivars Grown in Korea. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7100338] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of 1-methylcyclopropene (1-MCP) treatment on improving the storability of four apple cultivars (‘Hwangok’, ‘Picnic’, ‘Gamhong’, and ‘Fuji’) was investigated by analyzing the physiological and biochemical factors associated with their postharvest quality attributes. The flesh firmness, titratable acidity, and soluble solids content of the cultivars were higher in treated fruits than untreated fruits, while the opposite results were observed for ethylene production. In the treated fruits, the traits affected by 1-MCP varied depending on the cultivars used. Higher firmness and lower ethylene production were observed in the ‘Hwangok’ and ‘Picnic’ than ‘Gamhong’ and ‘Fuji’ cultivars. However, 1-MCP only affected weight loss in the ‘Gamhong’ cultivar, while the sugar content was affected in all of the cultivars except ‘Hwangok’. When analyzing cell wall hydrolase activities, 1-MCP differently affected the activities (β-galactosidase, α-galactosidase, β-glucosidase, α-mannosidase, β-xylosidase, and β-arabinosidase), with greater effects in the ‘Fuji’ and ‘Picnic’ cultivars and moderate effects in the ‘Gamhong’ and ‘Hwangok’ cultivars. In this study, the suppression of ethylene production by 1-MCP was positively associated with a transcriptional decrease in the ethylene biosynthesis genes MdACS1 and MdACO1. Overall, this study suggests that 1-MCP distinctly enhanced the storability of all apple cultivars, with a greater effect on ‘Hwangok’.
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Sequential natural deep eutectic solvent pretreatments of apple pomace: A novel way to promote water extraction of pectin and to tailor its main structural domains. Carbohydr Polym 2021; 266:118113. [PMID: 34044930 DOI: 10.1016/j.carbpol.2021.118113] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 12/31/2022]
Abstract
To establish a "green" biorefinery extraction of apple pomace pectin, a sequential pretreatment with three natural deep eutectic solvents (NADES, choline chloride (CC): glycerol (G); CC: lactic acid (LA); potassium carbonate (K): G) was used prior to hot water extraction. A synergistic effect of CC:G and CC:LA pretreatments was observed and led to the highest recovery of pectin. The sequential NADES/water extraction process also provided a mean to tailor pectin main structure. It was explained as resulting from ion exchange and individual NADES components effects. The 13C solid state NMR T1ρH and THH parameters indicated a reorganization of cellulose in the residues following extraction of pectin, notably after alkaline K:G pretreatment/water extraction. Hence, sequential NADES pretreatments/water extraction represents a "green" alternative to mild mineral acid to extract pectin and to tailor its main structures, while the residual pomace can be further sources of valuable compounds and polymers.
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Buergy A, Rolland-Sabaté A, Leca A, Renard CM. Apple puree's texture is independent from fruit firmness. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111324] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Liu Y, Cai M, Zhang W, Feng W, Sun X, Zhang Y, Zhou H. Feasibility of non‐destructive evaluation for apple crispness based on portable acoustic signal. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14861] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yang Liu
- School of Biology and Food Engineering Changshu Institute of TechnologyJiangsu Province No. 99 Nan San Huan Road (East Lake Campus) Changshu City215500China
- College of Chemical and Pharmaceutical Engineering Jilin Institute of Chemical Technology No. 45 Chengde Road, Longtan District Jilin132022China
| | - Mingjin Cai
- School of Biology and Food Engineering Changshu Institute of TechnologyJiangsu Province No. 99 Nan San Huan Road (East Lake Campus) Changshu City215500China
| | - Wangyou Zhang
- School of Biology and Food Engineering Changshu Institute of TechnologyJiangsu Province No. 99 Nan San Huan Road (East Lake Campus) Changshu City215500China
| | - Wanling Feng
- College of Biological and Food Engineering Jilin Institute of Chemical Technology No. 45 Chengde Road, Longtan District Jilin132022China
| | - Xingyuan Sun
- College of Biological and Food Engineering Jilin Institute of Chemical Technology No. 45 Chengde Road, Longtan District Jilin132022China
| | - Yang Zhang
- School of Biology and Food Engineering Changshu Institute of TechnologyJiangsu Province No. 99 Nan San Huan Road (East Lake Campus) Changshu City215500China
| | - Hongli Zhou
- College of Chemical and Pharmaceutical Engineering Jilin Institute of Chemical Technology No. 45 Chengde Road, Longtan District Jilin132022China
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13
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Zhang H, Tu K, Qiu Z, Wen Z, Li Q, Wen X. Effects of different rain shelter coverings on volatile organic compounds in mature fruit and postharvest quality of sweet cherry. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1915388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Huimin Zhang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-bioengineering, Guizhou University, Guiyang, China
- Institute for Forest Resources & Environment of Guizhou/College of Forestry, Guizhou University, Guiyang, China
| | - Kai Tu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-bioengineering, Guizhou University, Guiyang, China
| | - Zhilang Qiu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-bioengineering, Guizhou University, Guiyang, China
| | - Zhuang Wen
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-bioengineering, Guizhou University, Guiyang, China
| | - Quan Li
- The Communist Youth League Organizations, Kaili University, Kaili, China
| | - Xiaopeng Wen
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-bioengineering, Guizhou University, Guiyang, China
- Institute for Forest Resources & Environment of Guizhou/College of Forestry, Guizhou University, Guiyang, China
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Li Q, Xu R, Fang Q, Yuan Y, Cao J, Jiang W. Analyses of microstructure and cell wall polysaccharides of flesh tissues provide insights into cultivar difference in mealy patterns developed in apple fruit. Food Chem 2020; 321:126707. [DOI: 10.1016/j.foodchem.2020.126707] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 03/01/2020] [Accepted: 03/27/2020] [Indexed: 12/11/2022]
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Lahaye M, Falourd X, Laillet B, Le Gall S. Cellulose, pectin and water in cell walls determine apple flesh viscoelastic mechanical properties. Carbohydr Polym 2019; 232:115768. [PMID: 31952582 DOI: 10.1016/j.carbpol.2019.115768] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 12/16/2019] [Accepted: 12/18/2019] [Indexed: 10/25/2022]
Abstract
The viscoelastic mechanical properties are important quality traits for fleshy fruit uses. The contribution of cell wall polysaccharides chemistry and organization on their variability was studied in six varieties of apple. Correlation between damping and storage modulus of plasmolyzed tissue distinguished better apple varieties on their viscoelasticity than fresh samples. Galactose, arabinose and uronic acids correlated positively with the storage modulus of fresh apple samples (E'f). These corresponded to 4-linked galactan but no specific arabinose linkage. Galacturonic acid branched on O-3 and terminal rhamnose correlated negatively with E'f. These correlations formed two groups of fruit except for branched methyl-esterified galacturonic. Solid-state 13C NMR spectroscopy analyses showed that E'f correlated negatively with cellulose C4 T1ρH relaxation and positively with pectin methyl esters THH proton diffusion. The results point to the key roles of pectin structure and hydration and cellulose microfibrils distribution on apple mechanical properties.
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Collins PP, O'donoghue EM, Rebstock R, Tiffin HR, Sutherland PW, Schröder R, McAtee PA, Prakash R, Ireland HS, Johnston JW, Atkinson RG, Schaffer RJ, Hallett IC, Brummell DA. Cell type-specific gene expression underpins remodelling of cell wall pectin in exocarp and cortex during apple fruit development. JOURNAL OF EXPERIMENTAL BOTANY 2019; 70:6085-6099. [PMID: 31408160 DOI: 10.1093/jxb/erz370] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Accepted: 08/09/2019] [Indexed: 06/10/2023]
Abstract
In apple (Malus×domestica) fruit, the different layers of the exocarp (cuticle, epidermis, and hypodermis) protect and maintain fruit integrity, and resist the turgor-driven expansion of the underlying thin-walled cortical cells during growth. Using in situ immunolocalization and size exclusion epitope detection chromatography, distinct cell type differences in cell wall composition in the exocarp were revealed during apple fruit development. Epidermal cell walls lacked pectic (1→4)-β-d-galactan (associated with rigidity), whereas linear (1→5)-α-l-arabinan (associated with flexibility) was exclusively present in the epidermal cell walls in expanding fruit and then appeared in all cell types during ripening. Branched (1→5)-α-l-arabinan was uniformly distributed between cell types. Laser capture microdissection and RNA sequencing (RNA-seq) were used to explore transcriptomic differences controlling cell type-specific wall modification. The RNA-seq data indicate that the control of cell wall composition is achieved through cell-specific gene expression of hydrolases. In epidermal cells, this results in the degradation of galactan side chains by possibly five β-galactosidases (BGAL2, BGAL7, BGAL10, BGAL11, and BGAL103) and debranching of arabinans by α-arabinofuranosidases AF1 and AF2. Together, these results demonstrate that flexibility and rigidity of the different cell layers in apple fruit during development and ripening are determined, at least in part, by the control of cell wall pectin remodelling.
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Affiliation(s)
- Patrick P Collins
- The New Zealand Institute for Plant and Food Research Limited (PFR), Mount Albert Research Centre, Auckland, New Zealand
- School of Biological Sciences, The University of Auckland, Auckland, New Zealand
| | | | - Ria Rebstock
- The New Zealand Institute for Plant and Food Research Limited (PFR), Mount Albert Research Centre, Auckland, New Zealand
| | - Heather R Tiffin
- PFR, Food Industry Science Centre, Palmerston North, New Zealand
| | - Paul W Sutherland
- The New Zealand Institute for Plant and Food Research Limited (PFR), Mount Albert Research Centre, Auckland, New Zealand
| | - Roswitha Schröder
- The New Zealand Institute for Plant and Food Research Limited (PFR), Mount Albert Research Centre, Auckland, New Zealand
| | - Peter A McAtee
- The New Zealand Institute for Plant and Food Research Limited (PFR), Mount Albert Research Centre, Auckland, New Zealand
| | - Roneel Prakash
- The New Zealand Institute for Plant and Food Research Limited (PFR), Mount Albert Research Centre, Auckland, New Zealand
| | - Hilary S Ireland
- The New Zealand Institute for Plant and Food Research Limited (PFR), Mount Albert Research Centre, Auckland, New Zealand
| | | | - Ross G Atkinson
- The New Zealand Institute for Plant and Food Research Limited (PFR), Mount Albert Research Centre, Auckland, New Zealand
| | - Robert J Schaffer
- School of Biological Sciences, The University of Auckland, Auckland, New Zealand
- PFR, Motueka, New Zealand
| | - Ian C Hallett
- The New Zealand Institute for Plant and Food Research Limited (PFR), Mount Albert Research Centre, Auckland, New Zealand
| | - David A Brummell
- The New Zealand Institute for Plant and Food Research Limited (PFR), Mount Albert Research Centre, Auckland, New Zealand
- PFR, Food Industry Science Centre, Palmerston North, New Zealand
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