Next Article in Journal
Synthesis and Disinfection Effect of the Pyridine-4-aldoxime Based Salts
Next Article in Special Issue
Functional Characterization of Individual- and Mixed-Burgundian Saccharomyces cerevisiae Isolates for Fermentation of Pinot Noir
Previous Article in Journal
An Efficient Agrobacterium-Mediated Transformation of Strawberry cv. Camarosa by a Dual Plasmid System
Article Menu

Export Article

Open AccessArticle
Molecules 2015, 20(3), 3667-3680; doi:10.3390/molecules20033667

Comparative Study of Two Table Grape Varieties with Contrasting Texture during Cold Storage

1
Centro de Biotecnología Vegetal, Facultad Ciencias Biológicas, Universidad Andres Bello, República 217, Santiago, Chile
2
Instituto de Investigaciones Agropecuarias, INIA La Platina, Santa Rosa 11610, Santiago, Chile
*
Author to whom correspondence should be addressed.
Academic Editor: Susan E. Ebeler
Received: 27 November 2014 / Accepted: 15 February 2015 / Published: 23 February 2015
(This article belongs to the Collection Wine Chemistry)
View Full-Text   |   Download PDF [1308 KB, uploaded 23 February 2015]   |  

Abstract

Postharvest softening of grape berries is one of the main problems affecting grape quality during export. Cell wall disassembly, especially of pectin polysaccharides, has been commonly related to fruit softening, but its influence has been poorly studied in grapes during postharvest life. In order to better understand this process, the Thompson seedless (TS) variety, which has significantly decreased berry texture after prolonged cold storage, was compared to NN107, a new table grape variety with higher berry firmness. Biochemical analysis revealed a greater amount of calcium in the cell wall of the NN107 variety and less reduction of uronic acids than TS during cold storage. In addition, the activity of polygalacturonase was higher in TS than NN107 berries; meanwhile pectin methylesterase activity was similar in both varieties. Polysaccharide analysis using carbohydrate gel electrophoresis (PACE) suggests a differential pectin metabolism during prolonged cold storage. Results revealed lower pectin fragments in TS after 60 days of cold storage and shelf life (SL) compared to 30 days of cold storage and 30 + SL, while NN107 maintained the same fragment profile across all time points evaluated. Our results suggest that these important differences in cell wall metabolism during cold storage could be related to the differential berry firmness observed between these contrasting table grape varieties. View Full-Text
Keywords: table grape; postharvest; berry texture; cell wall; calcium table grape; postharvest; berry texture; cell wall; calcium
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Ejsmentewicz, T.; Balic, I.; Sanhueza, D.; Barria, R.; Meneses, C.; Orellana, A.; Prieto, H.; Defilippi, B.G.; Campos-Vargas, R. Comparative Study of Two Table Grape Varieties with Contrasting Texture during Cold Storage. Molecules 2015, 20, 3667-3680.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top