HISTOLOGICAL AND HISTOCHEMICAL CHANGES IN DEVELOPING AND RIPENING PEACHES. II. THE CELL WALLS AND PECTINS

Abstract

Reeve, R. M. (U.S.D.A., Albany, California.) Histological and histochemical changes in developing and ripening peaches. II. The cell walls and pectins. Amer. Jour. Bot. 46(4): 241–247. Illus. 1959.—Histological and histochemical observations on developing and ripening clingstone and freestone peaches have revealed that, after cell divisions have ceased in the mesocarp, cell wall thickening and cell enlargement in the mesocarp parenchyma increase until the fruit is nearly full cell size. The cell walls then decrease in thickness as the fruit ripens and softens. Degree of methyl esterification of the pectic substances, as estimated histochemically, remains at about 75–80% in immature fruits during their cell‐enlargement phase of growth. Percent of methyl esterification apparently is much lower, or amounts of esterified pectates are very low during the meristematic phases of fruit growth. Just prior to ripening, degree of esterification increases and approaches 100% in hard, ripe fruit at about the same time that the parenchyma cell walls exhibit their greatest thickness or degree of hydration. The degree of esterification of the pectic substances then rapidly decreases and the cell walls become appreciably thinner as the ripening fruit softens. Further relation of these changes in wall thickness, in degree of esterification of the pectins, and in other cell wall carbohydrates to the textural qualities of ripening fruits is discussed. Interpretations concerning cell wall plasticity, cell growth and relation between auxin and changes in pectins also are presented.