Modifications of cell wall pectin in chilling-injured ‘Friar’ plum fruit subjected to intermediate storage temperatures

Abstract

‘Friar’ plum (Prunus salicina Lindl.) fruit were stored at low (0°C), intermediate (5 and 15°C) and ambient temperature (25°C). Flesh translucency was evidenced as the main chilling injury (CI) symptom and the CI developed rapidly at 5 and 15°C but suppressed at 0°C. Modifications of cell wall pectin in ‘Friar’ plums were investigated during storage. Sodium carbonate-soluble pectin (SSP) was found to be predominant in the fruit but it decreased more rapidly at 5 and 15°C than 0°C. Nevertheless, SSP possessed abundant galactose, arabinose and rhamnose at 5 and 15°C. Nanostructural observations indicated that the detachment and degradation of linear backbone chains in SSP molecules were enhanced at 5 and 15°C. Therefore, the development of CI of ‘Friar’ plums at intermediate temperatures was associated with the modifications of SSP in the cell wall pectin of the fruit subjected to chilling stress.