Changes in Chemical Structure of Cell Wall Polysaccharides in Flesh Tissue of Rosaceae fruits in Concerning with the Mealy Texture.

蔷薇科水果果肉组织中细胞壁多糖化学结构的变化与粉质质地的关系。

• 批准号: 10460011
• 负责人: MOTOMURA Yoshie
• 金额: $ 7.62万
• 依托单位: HIROSAKI UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B).
• 财政年份: 1998
• 资助国家: 日本
• 起止时间: 1998 至 2000
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-10460011/
• 关键词: Rosaseae fruit; Cell wall polysaccharides; Pectic substances; Hemicellulose; Uronic acid; Pentose; Phenolic substances

Softening of fruit occur generaly along with maturation, but the texture of the softened fruit differd by species. Ripened fruits of Rosaseae, such as apple, pear and strawberry also demonstrate different texture.(1) In apple, the texture of softened (over-ripened) fruit can be classified into two types, mealy and soft flesh. In the study of apple flesh, based on the fact that in mealy flesh adhesion between cells loosened and cell separation was observed, to quantify the degree of mealines, four methods were compared. In this study, flesh disks were shaken in sucrose solution, the weights of the disks before and after shaking were maesured, and the percentage decrease was expressed as the degree of mealiness. In comparison of the degree of mealiness of 9 cultivars of ripened apple fruits, the flesh of 'Iwai', 'Jonagold' and 'Starking Delicious' were comparatively easy to be degraded and that of 'Tsugaru' and 'Golden Delicious' were degraded little. Pectic substances in the flesh of 'S … More tarking Delicious(SD)'and 'Golden Delicious(GD)' was fractionated into three fractions (H20, EDTA and HCl soluble), and uronic acid and neutral sugar contents in each fraction were determined. In the mealy flesh of 'SD', pentose content in EDTA fraction was remarkably less than the not mealy flesh and 'GD' . As the pectic substances in EDTA fraction include less neutral sugars as compared with the other pectic fractions, it is considered that this fraction is considered to be the polysaccharides exist in middle lamella between cells. Sugar composition of pectic fractions were compared using gas chromatography, and it was found that the arabinose content of EDTA fraction in mealy flesh was rekarkably low compared with not mealy flesh. By the methylation analysis of the the linkage of sugars, it was found that in 'SD', the terminal arabinose residue on the neutral sugar side chain on the rhamnogaracturonan of pectic substances decreased with the progress of mealiness. In contast, terninal galactose increased with the degree of mealiness. From thse results, during the apple fruit ripening, it was suposed that the mealiness can beinduced by the release of terminal arabinose from the galactose residue on the neutral sugar side chain on the rhamnogalacturonan main chain of the pectic substances of middle lamella between flesh cells.(2) Structural changes in cell wall polysaccharides during fruit growth of seven apple cultivars, structural analysis of xyloglucans isolated from the fruit cell walls of four apple cultivars, changes in permeability of apple cell membrane during fruit growth of three apple cultivars, effects of age, vigor and shape of pear trees and bagging of fruit on the fruit quality, and characterization of cell wall poly-saccharides of Chili strawbwrry in comparison with Japanese strawberry, were investigated. Less

果实的软化随着成熟而发生，但软化的果实的质地与物种不同。紫红色的成熟果实（例如苹果，梨和草莓）也表现出不同的质地。（1）在苹果中，软化（过度成熟的）水果的质地可以分为两种类型，即mealy和柔软的肉。在研究苹果肉的研究中，基于以下事实：在细胞之间的细胞粘附和细胞分离之间，以量化餐点的程度，比较了四种方法。在这项研究中，肉盘在蔗糖溶液中摇晃，摇动之前和之后的磁盘的重量被浸泡，并且百分比下降的百分比表示为餐点的程度。与成熟的苹果水果的9种文化视频的餐点相比，“ Iwai”，“ Jonagold”和“ Starking Delicious”的肉相对易于降解，而“ Tsugaru”和“ Golden Coodious”的肉几乎没有降解。 “ S………更可口的（SD）”和“ Golden Closious（GD）”的果肉分为三个部分（H20，EDTA和HCl固体），以及尿酸和中性糖含量在每个馏分中。在“ SD”的肉体中，EDTA馏分中的五杆含量远小于非肉体和“ GD”。由于EDTA馏分中的果胶物质与其他果胶分数相比包括中性糖的较少，因此认为该馏分被认为是细胞之间中层薄片中存在的多糖。使用气相色谱法比较了果胶级分的糖成分，并且发现与非肉体相比，Mealy肉中EDTA馏分的阿拉伯糖含量较低。通过对糖连接的甲基化分析，发现在“ SD”中，果皮物质的鼠李糖乳乳糖层上中性糖侧链上的末端阿拉伯糖住所随着餐点的进展而降低。从苹果果实成熟期间，可以通过从半乳糖糖侧链上从半乳糖侧链上释放末端阿拉伯糖来得出餐点。在四个苹果品种的四种苹果细胞膜生长过程中，苹果细胞膜的渗透性变化，珍珠树的年龄，活力和形状的影响以及水果对果实质量的袋装以及与日本草莓相比的细胞壁多糖的表征。较少的

项目成果

Motomura, Y.and K.Yamada: "Cell wall bound phenolic substances in flesh tissues. A species survey."J.Japan.Soc.Hort.Sci.. 67 : Suppl.1. 314 (1998)

Motomura, Y. 和 K.Yamada：“肉组织中细胞壁结合的酚类物质。物种调查。”J.Japan.Soc.Hort.Sci. 67：Suppl.1。

Nara, K.Y.Kato and Y.motomura: "Involvement of terminal-arabinose and -galactose pectic compounds in mealiness of apple fruit during storage."Postharvest Biol. & Technol.. 20(in press). (2001)

Nara、K.Y.Kato 和 Y.motomura：“末端阿拉伯糖和半乳糖果胶化合物在苹果果实储藏过程中的粉化过程中的参与。”采后生物。

奈良一寛: "リンゴ果実の粉質化の難易と細胞壁ガラクトース残基の糖結合様式の変化"園芸学会要旨 東北支部. 平11. 23-24 (1999)

Kazuhiro Nara：“苹果果实打粉的困难和细胞壁半乳糖残基糖结合模式的变化”园艺学会文摘，东北分会 11. 23-24 (1999)。

奈良一寛: "Aspergillus niger 由来のペクチナーゼによるリンゴ果肉の崩壊および細胞壁多糖の変化"園芸学会雑誌. 68別2. 440-440 (1999)

Kazuhiro Nara：“黑曲霉果胶酶对苹果果肉的分解和细胞壁多糖的变化”日本园艺学会杂志 68 Betsu 2. 440-440 (1999)。

奈良一寛,元村佳恵: "リンゴ果肉の細胞解離および細胞壁ペクチンへのカルシウム処理の影響"園学要旨. 平12東北支部. 9-10 (2000)

Kazuhiro Nara，Yoshie Motomura：“钙处理对苹果浆中细胞解离和细胞壁果胶的影响”Gakuen Gakuin Abstracts 12 Tohoku Branch（2000）。