Abstract
Postharvest softening of grape berries is one of the main problems affecting grape quality during export. Cell wall disassembly, especially of pectin polysaccharides, has been commonly related to fruit softening, but its influence has been poorly studied in grapes during postharvest life. In order to better understand this process, the Thompson seedless (TS) variety, which has significantly decreased berry texture after prolonged cold storage, was compared to NN107, a new table grape variety with higher berry firmness. Biochemical analysis revealed a greater amount of calcium in the cell wall of the NN107 variety and less reduction of uronic acids than TS during cold storage. In addition, the activity of polygalacturonase was higher in TS than NN107 berries; meanwhile pectin methylesterase activity was similar in both varieties. Polysaccharide analysis using carbohydrate gel electrophoresis (PACE) suggests a differential pectin metabolism during prolonged cold storage. Results revealed lower pectin fragments in TS after 60 days of cold storage and shelf life (SL) compared to 30 days of cold storage and 30 + SL, while NN107 maintained the same fragment profile across all time points evaluated. Our results suggest that these important differences in cell wall metabolism during cold storage could be related to the differential berry firmness observed between these contrasting table grape varieties.
Highlights
The main challenge facing exporters of fresh fruit is the maintenance of postharvest quality
Our aim is to analyze the differences in cell wall metabolism during cold storage of two varieties contrasting in texture: Thompson seedless (TS), one of the most exported table grape varieties in Chile, and a new variety called NN107, which is known for its high firmness and crunchy texture
Differences in berry firmness have been reported among several varieties of table grapes at harvest [2,10], which determine the firmness level during postharvest
Summary
The main challenge facing exporters of fresh fruit is the maintenance of postharvest quality. Fruit undergoes modifications in organoleptic properties, affecting the perception of consumers. Quality losses include weight loss, color change, berry softening and rachis browning, leading to reduced shelf life and overall quality [1]. The berry texture is one of the most important parameters that affects the table grape consumer [2]. Grape bunches with high berry firmness or a crunchy texture are considered a highly desirable attribute [3]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
