Details
| Original language | English |
|---|---|
| Article number | 96 |
| Journal | PLANTA |
| Volume | 252 |
| Issue number | 6 |
| Early online date | 3 Nov 2020 |
| Publication status | Published - Dec 2020 |
Abstract
Main conclusion: During fruit development, cell wall deposition rate decreases and cell wall swelling increases. The cell wall swelling pressure is very low relative to the fruit’s highly negative osmotic potential. Abstract: Rain cracking of sweet cherry fruit is preceded by the swelling of the cell walls. Cell wall swelling decreases both the cell: cell adhesion and the cell wall fracture force. Rain cracking susceptibility increases during fruit development. The objectives were to relate developmental changes in cell wall swelling to compositional changes taking place in the cell wall. During fruit development, total mass of cell wall, of pectins and of hemicelluloses increases, but total mass of cellulose remains constant. The mass of these cell wall fractions increases at a lower rate than the fruit fresh mass—particularly during stage II and early stage III. During stage III, on a whole-fruit basis, the HCl-soluble pectin fraction, followed by the water-soluble pectin fraction, the NaOH-soluble pectin fraction and the oxalate-soluble pectin fraction all increase. At maturity, just the HCl-soluble pectin decreases. Cell wall swelling increases during stages I and II of fruit development, with little change thereafter. This was indexed by light microscopy of skin sections following turgor release, and by determinations of the swelling capacity, water holding capacity and water retention capacity. The increase in cell wall swelling during development was due primarily to increases in NaOH-soluble pectins. The in vitro swelling of cell wall extracts depends on the applied pressure. The swelling pressure of the alcohol-insoluble residue is low throughout development and surprisingly similar across different cell wall fractions. Thus, swelling pressure does not contribute significantly to fruit water potential.
Keywords
- Cell wall swelling, Cellulose, Cracking, Epidermis, Hemicellulose, Pectin, Prunus avium
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Genetics
- Agricultural and Biological Sciences(all)
- Plant Science
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In: PLANTA, Vol. 252, No. 6, 96, 12.2020.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Decreased deposition and increased swelling of cell walls contribute to increased cracking susceptibility of developing sweet cherry fruit
AU - Schumann, Christine
AU - Sitzenstock, Simon
AU - Erz, Lisa
AU - Knoche, Moritz
N1 - Funding information: This research was funded in part by grants from the Deutsche Forschungsgesellschaft. We thank Andreas Meyer for constructing the pressure chamber, Chyntia Rosmaniar for help in extracting cell walls, Dr. Andreas Winkler for processing the microscopic images, Dr. Alexander Lang for useful comments on an earlier version of this manuscript and Prof. Andreas Schieber for helpful comments during the revision of this manuscript. This study was funded in part by a grant from the German Science Foundation (DFG). This research was funded in part by grants from the Deutsche Forschungsgesellschaft. We thank Andreas Meyer for constructing the pressure chamber, Chyntia Rosmaniar for help in extracting cell walls, Dr. Andreas Winkler for processing the microscopic images, Dr. Alexander Lang for useful comments on an earlier version of this manuscript and Prof. Andreas Schieber for helpful comments during the revision of this manuscript. This study was funded in part by a grant from the German Science Foundation (DFG).
PY - 2020/12
Y1 - 2020/12
N2 - Main conclusion: During fruit development, cell wall deposition rate decreases and cell wall swelling increases. The cell wall swelling pressure is very low relative to the fruit’s highly negative osmotic potential. Abstract: Rain cracking of sweet cherry fruit is preceded by the swelling of the cell walls. Cell wall swelling decreases both the cell: cell adhesion and the cell wall fracture force. Rain cracking susceptibility increases during fruit development. The objectives were to relate developmental changes in cell wall swelling to compositional changes taking place in the cell wall. During fruit development, total mass of cell wall, of pectins and of hemicelluloses increases, but total mass of cellulose remains constant. The mass of these cell wall fractions increases at a lower rate than the fruit fresh mass—particularly during stage II and early stage III. During stage III, on a whole-fruit basis, the HCl-soluble pectin fraction, followed by the water-soluble pectin fraction, the NaOH-soluble pectin fraction and the oxalate-soluble pectin fraction all increase. At maturity, just the HCl-soluble pectin decreases. Cell wall swelling increases during stages I and II of fruit development, with little change thereafter. This was indexed by light microscopy of skin sections following turgor release, and by determinations of the swelling capacity, water holding capacity and water retention capacity. The increase in cell wall swelling during development was due primarily to increases in NaOH-soluble pectins. The in vitro swelling of cell wall extracts depends on the applied pressure. The swelling pressure of the alcohol-insoluble residue is low throughout development and surprisingly similar across different cell wall fractions. Thus, swelling pressure does not contribute significantly to fruit water potential.
AB - Main conclusion: During fruit development, cell wall deposition rate decreases and cell wall swelling increases. The cell wall swelling pressure is very low relative to the fruit’s highly negative osmotic potential. Abstract: Rain cracking of sweet cherry fruit is preceded by the swelling of the cell walls. Cell wall swelling decreases both the cell: cell adhesion and the cell wall fracture force. Rain cracking susceptibility increases during fruit development. The objectives were to relate developmental changes in cell wall swelling to compositional changes taking place in the cell wall. During fruit development, total mass of cell wall, of pectins and of hemicelluloses increases, but total mass of cellulose remains constant. The mass of these cell wall fractions increases at a lower rate than the fruit fresh mass—particularly during stage II and early stage III. During stage III, on a whole-fruit basis, the HCl-soluble pectin fraction, followed by the water-soluble pectin fraction, the NaOH-soluble pectin fraction and the oxalate-soluble pectin fraction all increase. At maturity, just the HCl-soluble pectin decreases. Cell wall swelling increases during stages I and II of fruit development, with little change thereafter. This was indexed by light microscopy of skin sections following turgor release, and by determinations of the swelling capacity, water holding capacity and water retention capacity. The increase in cell wall swelling during development was due primarily to increases in NaOH-soluble pectins. The in vitro swelling of cell wall extracts depends on the applied pressure. The swelling pressure of the alcohol-insoluble residue is low throughout development and surprisingly similar across different cell wall fractions. Thus, swelling pressure does not contribute significantly to fruit water potential.
KW - Cell wall swelling
KW - Cellulose
KW - Cracking
KW - Epidermis
KW - Hemicellulose
KW - Pectin
KW - Prunus avium
UR - http://www.scopus.com/inward/record.url?scp=85094874009&partnerID=8YFLogxK
U2 - 10.1007/s00425-020-03494-z
DO - 10.1007/s00425-020-03494-z
M3 - Article
C2 - 33141346
AN - SCOPUS:85094874009
VL - 252
JO - PLANTA
JF - PLANTA
SN - 0032-0935
IS - 6
M1 - 96
ER -