Influence Of 1-methylcyclopropene Research Articles

Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations

This work evaluates the effect of 1-methylcyclopropene (1-MCP) on postharvest and fermentation of Manzanilla cultivar, processed as Spanish-style or directly brined table olives. During postharvest handling, 1-MCP (2.85 µL/L) reduced the number of colour-turning olives by 18.42% over the untreated fruits. In Spanish-style and directly brined fermentation, the 1-MCP treatment led to lower pH levels, higher titratable acidities, improved firmness and colour olives than untreated fruits. A panel of expert testers also gave higher scores, and overall acceptability to the 1-MCP treated fruits, especially in the case of Spanish-style fermented olives. Metagenomic analysis of olive biofilms at the end of the fermentation process (176 days) revealed that Lactiplantibacillus was the most abundant bacterial genus in both Spanish-style and directly brined olives (>72%). However, fungal biodiversity was higher than bacterial in all treatments. Saccharomyces was the predominant yeast genus associated with directly brined olives (>97%), whilst Wickerhamomyces (>37%) and Zygoascus (>18%) were with Spanish-style fermentations. The 1-MCP treatment doubled the presence of Wickerhamomyces in Spanish-style fruits (74%) whilst reducing the presence of Zygoascus and allowing the growth of Enterobacter (15%) in directly brined olives. Thus, the postharvesting treatment of table olives with 1-MCP could help reduce the maturation progress of olives and improve the organoleptic and quality characteristics of the products without affecting the microbiological evolution of the fermentations.

The Influence of 1-Methylcyclopropene on the Quality Parameters of Idared Apples after 8 Weeks of Storage Simulating Long-Distance Transportation

1-Methylcyclopropene (1-MCP), being applied in postharvest treatment of apples as an inhibitor of ethylene perception, contributes to improved quality of apples during 6 weeks of simulated long-distance transportation, but it was not studied if this period may be prolonged. The aim of the present study was to assess the possibility to apply 1-MCP treatment to maintain the quality of Idared apples for long-distance transportation prolonged for 8 weeks. The 1-MCP treatment was applied either alone, or combined with modified atmosphere packaging (MAP) in selected gas permeability bags and was compared with control group. Postharvest, the storage in Ultra Low Oxygen (ULO) chamber was applied (3 periods: 0, 10, or 20 weeks), followed by simulated long distance transportation (storage duration of 8 weeks) and simulated distribution (4 periods: 0, 5, 10, or 15 days). Each studied group (36 groups: 3 postharvest treatments × 3 storage periods × 4 distribution periods) constituted 4 batches with 10 random apples each. After simulated distribution period, each sample was analyzed to assess the differences of firmness, total soluble solids (TSS) and titratable acidity (TA). The applied treatment influenced observed values of firmness, TSS and TA within each applied storage duration and duration of distribution (p < 0.05). For the majority of the studied durations of storage and distribution, the highest values of firmness, TSS and TA were observed for the samples from the group of 1-MCP applied combined with MAP, while only for some of them, the highest values of firmness and TA, but not TSS, were observed for the samples from the group of 1-MCP applied alone. It may be concluded that applying 1-MCP in the case of Idared apples for long-distance transportation allows prolonging it to 8 weeks without decreasing quality of fruits. Applying 1-MCP combined with MAP allows obtaining even better results than 1-MCP alone, after 8 weeks of transportation. It may be recommended to apply 1-MCP combined with MAP in order to slow the ripening process and to maintain the quality of apples during a long-distance transportation.

Influence of 1-Methylcyclopropene on the Antioxidants of ‘Red Cap’ Apples during Transportation and Shelf Life

The dietary properties of apples make them, along with the other fruits and vegetables, the basis of many slimming or pro-health diets. Availability of apples throughout the year is ensured by various storage technologies, including the use of ripening inhibitors. This experiment focused on the assessment of the effect of various variants of inhibition of apple ripening processes, i.e., 1-methylcyclopropene (1-MCP), ultra-low-oxygen storage (ULO) or modified atmosphere (MAP), in order to provide the consumer with apples with comparable high nutritional values. An important aim of the experiment was to determine the effect of the above-mentioned factors on changes in the content of polyphenols and antioxidant capacity in conditions of apple distribution at high temperatures, i.e., above 25 °C. The experiment consisted of several stages of fruit distribution: (I)—treatment of 1-MCP apples immediately after harvest, (II)—storage in ULO, (III)—simulated long-distance transport under normal atmosphere cold storage (NA) and Modified Atmosphere Packaging (MAP), (IV)—simulated rotation (15 days) under high-temperature conditions of 25 °C. Evaluation gave the basic characteristics of the fruits that characterize their health-promoting properties, i.e., total polyphenols (TPC), phenolic acids and flavonols, and antioxidant activity (AA). All indicators were assessed separately for apple peel and flesh. The experiment showed that the content of antioxidants in apple peel is from 230 to 370% higher than in the flesh, depending on the group of ingredients assessed. The peel of fruit treated with 1-MCP was distinguished by a higher content of phenolic acids and flavonols than the untreated fruit, especially after 20 weeks of stored in ULO. The effect of 1-MCP on AA in the peel of the fruit was moderate; however, apples untreated with 1-MCP were more likely to lose AA, especially when transported under normal cold storage conditions. The content of assessed compounds in the apple flesh was more stable than in the peel. The content of TPC and phenolic acids in apple flesh either decreased or remained almost unchanged after 15 days of shelf life. An increase in AA was observed in fruit flesh not stored in ULO, especially in apples treated with 1-MCP. After 10 and 20 weeks of storage in ULO, AA was not determined by experimental factors. The use of 1-MCP and the transport of apples in MAP can reduce the loss of phenolics after long-distance transport and distribution.

Influence of 1-methylcyclopropene on the longevity of potted ornamental peppers

Influence of 1-methylcyclopropene on the longevity of potted ornamental peppers

Influence of 1-methylcyclopropene on physico-chemical properties of ‘gola’ and ‘surahi’ guava (Psidium guajava L.) under air storage

Influence of 1-methylcyclopropene on physico-chemical properties of ‘gola’ and ‘surahi’ guava (Psidium guajava L.) under air storage

Shelf-life and sensory assessments reveal the effects of storage treatments with 1-methylcyclopropene on new and established apples

Stanich, K., Cliff, M. A., Hampson, C. R. and Toivonen, P. M. A. 2014. Shelf-life and sensory assessments reveal the effects of storage treatments with 1-methylcyclopropene on new and established apples. Can. J. Plant Sci. 94: 1427–1439. This research used shelf-life and sensory assessments to explore the influence of 1-methylcyclopropene (1-MCP) on four apples (Aurora, Fuji, Nicola™, Salish™). Maturity (internal ethylene concentration, starch clearing index), quality (soluble solids, titratable acidity, firmness) and sensory determinations were conducted on fruit that had undergone air (AIR) or controlled atmosphere (CA) storage treatments with and without 1-MCP. Trained panelists evaluated apples, along with industry standards (Gala, McIntosh and either Fuji or Ambrosia), for eight attributes (crispness, hardness, juiciness, skin toughness, sweetness, tartness, sweet–tart balance and flavour). Data were analyzed using analysis of variance and principal component analyses (PCA) to compare the treatment and cultivar responses. Cultivars responded very differently to CA and 1-MCP. Fruit from AIR with 1-MCP were very similar to CA fruit without 1-MCP; further improvements were not observed when 1-MCP was applied to CA fruit. PCA bi-plots of the shelf-life and sensory assessments revealed that treated Salish™ fruits were more similar to one another than to cultivars from other treatments. This work successfully documented the unique changes associated with the use of 1-MCP on new and established apple cultivars. It will assist industry in applying appropriate storage practices for new and established apple cultivars.

Influence of 1-Methylcyclopropene (1-MCP) on Postharvest Storage Quality in Green Bell Pepper Fruit

The goal of this research was to evaluate the efficiency of 1-methylcyclopropene (1-MCP) on maintaining the quality parameters and antioxidant activity of bell pepper cv. Selika (an original red cultivar) and cv. H1530 (“ever-green” line) after 18 days storage at 7°C and 3 days at 20°C. Fruits were harvested at green color, from a commercial shade net house in the desert region in Israel. In both cultivars, 600 nL L−1 1-MCP reduced weight loss and maintained firmness more than control or 900 nL L−1 1-MCP. Overall, 1-MCP treatment had a pronounced effect on delaying ripening processes as shown by inhibiting color changes, decreasing decay, and maintaining quality of non-climacteric green pepper fruit. 1-MCP treatment reduced the lipophilic antioxidant activity of this fruit, but the hydrophilic antioxidant activity remained similar to that observed at harvest.

Influence of 1-methylcyclopropene on pectic enzyme activities, gene expression, and cell wall modification in papaya (Carica papaya cv. ‘Sunrise’) fruit

SUMMARY‘Sunrise’ papaya fruit harvested at two stages of maturity [colour break (< 10% yellow peel colour) and 25% yellow peel colour] were treated with 100 nl l–1 1-methylcyclopropene (1-MCP) to determine its effects on ripening, on the activities and levels of gene expression of polygalacturonase (PG), pectin methyl esterase (PME), and βgalactosidase ( βGal), and on the degradation of cell wall components. 1-MCP delayed ripening and the onset of the climacteric, although the peak in the respiration rate was almost the same as that in untreated control fruit. Colour-break fruit treated with 1-MCP exhibited a continuous increase in ethylene production, but at a lower rate than in control fruit. Consequently, 1-MCP-treated fruit ripened with a concomitant reduction in firmness, which was accompanied by an increase in PG and βGal enzyme activities and gene expression. On the other hand, fruit treated with 1-MCP at the 25% yellow stage exhibited lower levels of ethylene production and developed pulp with a rubbery texture at the ripe stage which was attributed to reduced PG, βGal, and PME enzyme activities and gene expression. This was consistent with the higher level of cell wall polysaccharides measured in 1-MCP-treated fruit. The above results indicated that ‘Sunrise’ papaya fruit can be treated with 1-MCP at the colour break stage since they have a greater capacity to recover from the effects of 1-MCP than fruit treated at the 25% yellow stage.

Influence of 1-methylcyclopropene (1-MCP) on the production of bacterial cellulose biosynthesized by Acetobacter xylinum under the agitated culture

Bacterial cellulose is an extracellular polysaccharide secreted by Acetobacter xylinum, which has become a novel material increasingly used in food and medical industries. However, its broad application is limited by its low yield and high cost. 1-Methylcyclopropene (1-MCP) is a potent inhibitor to either exogenous or endogenous ethylene during the biological senescence of plants, which has been broadly applied in commercial preservation of fruits and vegetables. The purpose of this study was to investigate the effects of 1-MCP on both the growth of Acet. xylinum and its cellulose production to demonstrate the potential enhancement of bacterial cellulose yield. Three groups of samples were fermented under agitated culture with 125 rev min(-1) rotational speed. To the culture media, 0.14 mg of 1-MCP contained in 100 mg dextrose powder was added on assigned days or on the first culture day only. Results from the measurement of bacterial cell concentration and bacterial cellulose yield at the end of a 12-day culture demonstrated that cultures excluding 1-MCP displayed a higher cell concentration and a lower cellulose production, while cultures containing 1-MCP produced 15.6% more cellulose (1-MCP added on day 1) and 25.4% (1-MCP added on each assigned day) with less biomass. 1-MCP was able to affect the growth of Acet. xylinum cells and resulted in increasing bacterial cellulose yield up to 25.4% over controls, which did not contain 1-MCP. This was the first study to use the growth inhibitor of plants to investigate its effects on bacterial growth and production. It also demonstrated a significant enhancement of bacterial cellulose yield by the addition of 1-MCP during the common agitated culture of Acet. xylinum.

Enzyme activities and pectin breakdown of sapodilla submitted to 1-methylcyclopropene

The objective of this work was to investigate the influence of 1-methylcyclopropene (1-MCP) at 300 nL L-1 on activities of cell wall hidrolytic enzymes and pectin breakdown changes which Sapodilla (Manilkara zapota cv. Itapirema 31) cell wall undergoes during ripening. Sapodilla were treated with ethylene antagonist 1-MCP at 300 nL L-1 for 12 hours and then, stored under a modified atmosphere at 25º C for 23 days. Firmness, total and soluble pectin and cell wall enzymes were monitored during storage. 1-MCP at 300 nL L-1 for 12 hours delayed significantly softening of sapodilla for 11 days at 25º C. 1-MCP postharvest treatment affected the activities of cell wall degrading enzymes pectinmethylesterase and polygalacturonase and completely suppressed increases in beta-galactosidase for 8 days, resulting in less pectin solubilization. Beta-galactosidase seems relevant to softening of sapodilla and is probably responsible for modification of both pectin and xyloglucan-cellulose microfibril network.

Influence of 1-Methylcyclopropene and Storage Atmosphere on Changes in Volatile Compounds and Fruit Quality of Conference Pears

Conference pears (Pyrus communis L.) were treated with 25 and 50 nL L(-1) 1-methylcyclopropene (1-MCP) at -0.5 degrees C for 24 h, then stored for up to 22 weeks in air (NA) and controlled atmosphere (CA). After 7 and 14 weeks of storage, fruits were retreated with 1-MCP. After 7, 14, and 22 weeks of storage, fruits were kept for up to 7 days at 20 degrees C in air for poststorage ripening. The effects of 1-MCP treatment declined with duration of storage in both storage atmospheres, indicating that retreatments had little additional effects on subsequent ripening. Ethylene production was lower and firmness was higher in 50 nL L(-1) fruits, while the 25 nL L(-1) dose was not very different from the control. Development of superficial scald was not prevented by 1-MCP treatments, but the severity of the symptoms was influenced. The 1-MCP effects were perceivable on texture (juiciness) and flavor. Control fruit and 25 nL L(-1) fruit reached their best sensory quality after 14 weeks of storage, while 50 nL L(-1) fruit reached the same sensory quality later, keeping a fresh flavor when the quality of control fruit declined and became watery or grainy. The fresh flavor in 50 nL L(-1) fruit was probably due to the presence below the odor detection threshold concentrations of the volatile compounds responsible for the "ripe pear" aroma, mainly of butanol and ethyl butanoate. CA prolonged or enhanced the effects of 1-MCP; 1-MCP cannot substitute for CA but can reinforce the CA effects.

Influence of 1-methylcyclopropene (1-MCP), diphenylamine (DPA), and CO 2 concentration during storage on ‘Empire’ apple quality

The objectives of this study were: (1) to determine the effects and interactions of 1-methylcyclopropene (1-MCP) and diphenylamine (DPA) on the quality of ‘Empire’ apples during storage and (2) to investigate the effects of CO 2 in the CA regime for ‘Empire’ apples treated with 1-MCP. ‘Empire’ apples were harvested, treated with or without DPA (1 g L −1) and 1-MCP (1 μL L −1, 24 h at 0 °C), and subsequently stored in controlled atmosphere (CA) of 2.5 kPa O 2 with either 2 or 0 kPa CO 2 for 120 and 240 days at 2 °C. DPA treatment had no significant effect on CO 2 production, ethylene, and total volatiles, while apples not treated with 1-MCP were firmer with DPA than without DPA. 1-MCP-treated fruit were firmer than those not treated with 1-MCP, while untreated fruit held in CA with CO 2 were firmer than those held with no CO 2. 1-MCP-treated fruit held in CA with CO 2 were slightly firmer than those held in CA without CO 2 after 240 days of storage. 1-MCP effectively suppressed CO 2 production, ethylene and total volatiles in fruit in CA storage and after removal to air, but recovery of these metabolic processes occurred sooner with longer CA storage duration. CO 2 in the storage regime further suppressed CO 2 production, ethylene, and total volatiles in 1-MCP-treated apples. These results confirm the importance of DPA treatment and CO 2 in the CA regime for maintaining ‘Empire’ apple quality, especially after long-term storage. However, 1-MCP treatment mimics the beneficial effect of CO 2 on firmness. The data suggests that CO 2 could be eliminated or reduced in CA regimes for ‘Empire’ apples treated with 1-MCP, in order to reduce susceptibility to CO 2 injury and shorten recovery time of metabolic processes upon removal from CA.

(36) The Influence of 1-Methylcyclopropene (1-MCP) on `Athena' Cantaloupe Fruit Harvested at the Pre-ripe, Half-slip, and Full-slip Development Stages

The present study was performed to characterize the physiological responses of cantaloupe [Cucumismelo (L.) var. reticulates`Athena'] fruit harvested at preripe (1/4 slip), half-slip, and full-slip stages of development and treated with 1-methylcyclopropene (1-MCP) prior to storage at 13 or 15 °C. Cantaloupe fruit (1/4 to full-slip stage) were treated with 1-MCP (0.01 and 1 μL·L-1) for 18 hours at 20 °C and then stored at 15 °C (pre-ripe fruit) or 13 °C (half- and full-slip fruit). The firmness of pre-ripe `Athena' fruit was significantly retained in response to 1 μL·L-1 1-MCP, but did not differ greatly from control fruit in response to 0.01 μL·L-1 1-MCP. Control fruit reached an edible condition (≈70 N) after 6 days of storage at 15 °C and persisted until day 12 (50 N), whereas 1 μL·L-1 1-MCP-treated fruit reached an edible stage after 17 days and persisted through 21 days (over 60 N). Fruit treated with 1-MCP exhibited slightly (0.01 μL·L-1) or dramatically (1 μL·L-1) lower electrolyte leakage throughout storage. 1-MCP (1 μL·L-1) significantly suppressed ethylene production and respiratory rates of pre-ripe cantaloupe during storage at 15 °C. Firmness retention was also highly significant for cantaloupe harvested and treated with 1-MCP (1 μL·L-1) at the half-slip and full-slip stages of development. 1-MCP treatment had a significant effect at reducing decay incidence and the occurrence of depressed or sunken regions of the fruit surface.

The Influence of 1-Methylcyclopropene on `Cortland' and `McIntosh' Apple Quality Following Long-term Storage

`Redcort Cortland' and `Redmax' and `Summerland McIntosh' apples (Malus ×domestica Borkh.) were treated with 900 nL·L-1 of 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C before storage and were kept at 3 °C in either a controlled atmosphere (CA) of 2 kPa O2 and &lt;2.5 kPa CO2 or in an air (RA) environment for up to 9 months. After 4.5 months, half of the fruit were treated with a second 900 nL·L-1 1-MCP application in air at 3 °C for 24 hours and then returned to RA or CA storage. At harvest and following removal at 3, 6, and 9 months and a 7-day shelf life at 20 °C, fruit firmness, titratable acidity (TA) and soluble solids content (SSC) were measured, while internal ethylene concentrations (IEC) in the apple core were quantified after 1 day at 20 °C. Upon storage removal and following a 21-day shelf life at 20 °C, disorder incidence was evaluated. 1-MCP-treated apples, particularly those held in CA-storage, were more firm and had lower IEC than untreated fruit. Higher TA levels were maintained with 1-MCP in all three strains from both storages, while SSC was not affected. Following the 6- and/or 9-month removals, 1-MCP suppressed superficial scald development in all strains and reduced core browning and senescent breakdown in RA-stored `Redmax' and `Summerland' and senescent breakdown in RA-stored `Redcort'. 1-MCP generally maintained the quality of `Cortland' and `McIntosh' fruit held in CA and RA environments (particularly the former) to a higher degree than untreated apples over the 9-month storage period. A second midstorage application of 1-MCP at 3 °C did not improve poststorage fruit quality above a single, prestorage treatment.

Influence of 1-Methylcyclopropene (1-MCP) on the Shelf Life and Deterioration of Fresh-cut Cantaloupe

A study was conducted to determine the influence of the ethylene action inhibitor, 1-methylcyclopropene (1-MCP) on the shelf life and deterioration of fresh-cut cantaloupe (Cucumis melo var. reticulatus) during storage at 5 °C. Intact cantaloupe fruit, cv. Durango (3/4 to full-slip stage) were treated with 1-MCP (1 μL·L-1) for 24 h at 20 °C. Following cooling to 5 °C, the fruit were processed into ≈2.5-cm cubes and subsequently dipped in 1.34 mm sodium hypochlorite solution for 20 s. Fresh-cut cubes were stored in 1.7-L vented plastic containers for 12 d at 5 °C (85% RH). Intact fruit treated and stored under identical conditions were also examined. While 1-MCP-treated cantaloupe cubes were about 35% firmer than control cubes after the 24-h at 20 °C 1-MCP treatment, little softening occurred in either treatment during the subsequent 12-d at 5 °C storage period. In contrast, control and 1-MCP-treated intact fruit softened nearly 40% and 15%, respectively. 1-MCP did not significantly influence flesh color and soluble solid contents of either intact cantaloupe or fresh-cut cubes during storage at 5 °C. Increased decay incidence was observed in 1-MCP-treated fresh-cut cantaloupe cubes.

INFLUENCE OF 1-METHYLCYCLOPROPENE ON POSTHARVEST CONSERVATION OF EXOTIC MANGO CULTIVARS

The aim of this research work was to evaluate the influence of 1-methylcyclopropene (1-MCP) on postharvest conservation of exotic mango (Mangifera indica L.) fruits CVs 'Rosa', 'Jasmim', and 'Espada', harvested as mature-green and pre-climacteric maturity stages, from an orchard in Areia, Paraiba State, Brazil. Fruits, from each cultivar and maturity stage, were treated in sealed (90 x 60 - cm2) chambers with 100 ppb 1-MCP for 24 hr. Fruits were stored at room temperature (23 ± 1 °C) and 80 % RH during 16 days. Fruit weight loss, total soluble solids (TSS), total titratable acidity (TTA), skin color (1-7 scale), and external appearance (1-5 scale), were evaluated. The results show that 1-MCP was capable of delaying ethylene-induced ripening processes for all mango cultivars tested. Mature-green 'Rosa' and 'Espada' mangoes treated with 1-MCP presented lower weight losses, while maintaining TSS, TTA, and better external appearances. For 'Jasmim' cultivar, by the end of evaluation period, better external appearance was more evident for pre-climacteric fruits.

Influence of 1-methylcyclopropene on ripening, storage life, and volatile production by d'Anjou cv. pear fruit.

d'Anjou cv. pear fruit (Pyrus communis L.) exposed at harvest to 0, 0.42, 4.2, or 42 micromol m(-)(3) 1-methylcyclopropene (1-MCP) for 12 h at 20 degrees C were stored at 1 degrees C for up to 8 months. After storage, half of the fruit was continuously exposed to ethylene (0.45 or 4-18 mmol m(-)(3)) for 7 days at 20 degrees C. All fruit treated with 1-MCP had lower respiration and ethylene production compared to untreated controls. Fruit quality changes were delayed following 1-MCP treatment, as was development of superficial scald and peel yellowing. The duration of 1-MCP-induced responses was dependent on 1-MCP treatment concentration. When 1-MCP-treated fruit began to ripen, softening and production of volatile compounds proceeded similar to that of untreated fruit. Post-storage ethylene exposure did not consistently stimulate ripening of fruit previously treated with 1-MCP. Efficacy of ethylene treatment depended on 1-MCP concentration and storage duration.

Influence of 1-methylcyclopropene (1-MCP) on ripening and cell-wall matrix polysaccharides of avocado (Persea americana) fruit

Abstract West Indian-type avocado (Persea americana Mill. cv. ‘Simmonds’) fruit were treated with two different concentrations (0.09 and 0.45 μl l−1) of 1-methylcyclopropene (1-MCP) for three exposure times (6, 12, and 24 h) at 20 °C. The fruit were then stored at 20 °C in ethylene-free air for ripening assessment. Firmness, weight loss, respiration and C2H4 production, peel color, cell-wall enzymes (polygalacturonase (PG), pectinmethylesterase, α-,β-galactosidase, and Cx-cellulase) and cell-wall matrix polysaccharides (polyuronides and hemicellulose) were monitored during storage. 1-MCP treatment at 0.45 μl l−1 for 24 h at 20 °C delayed the ripening of avocado fruit by 4 days at 20 °C. This delay was characterized by a significant reduction in the rate of fruit softening and in the timing and intensity of the ethylene and respiratory climacterics. Avocado treated with 1-MCP (0.45 μl l−1) for 24 h at 20 °C also showed significantly less weight loss and retained more green color than control fruit at the full-ripe stage (10–20 N). The delay in avocado ripening was influenced by 1-MCP concentration, exposure duration, and exposure temperature. 1-MCP treatment affected the activity trends of all cell-wall enzymes measured and completely suppressed increases in PG activity for up to 12 days. Consistent with the activity trends of PG, polyuronides from 1-MCP treated fruit when fully ripe exhibited less extensive molecular mass downshifts compared with the control fruit. The data indicate that the primary phase of avocado fruit softening occurs in the absence of appreciable PG activity. 1-MCP treatment also delayed and slightly reduced the depolymerization of 4 M alkali-soluble hemicelluloses, including xyloglucan.