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Molecules 2015, 20(3), 3667-3680;

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

Centro de Biotecnología Vegetal, Facultad Ciencias Biológicas, Universidad Andres Bello, República 217, Santiago, Chile
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)
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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

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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).

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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.

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