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Article

Cell Wall Calcium and Hemicellulose Have a Role in the Fruit Firmness during Storage of Blueberry (Vaccinium spp.)

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Centro de Biotecnología Vegetal, Facultad de Ciencias de la Vida, Universidad Andrés Bello, 8370186 Santiago, Chile
2
Horticulture and Product Physiology, Department of Plant Sciences, Wageningen University, 6700 AA Wageningen, The Netherlands
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Departamento de Acuicultura y Recursos Agroalimentarios, Universidad de Los Lagos, 5310887 Osorno, Chile
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Laboratorio Biorremediación, Departamento de Ciencias Forestales, Facultad de Ciencias Agropecuarias y Forestales, Universidad de la Frontera, 4811230 Temuco, Chile
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Instituto de Investigaciones Agropecuarias, INIA la Platina, 8831314 Santiago, Chile
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Centro de Estudios Postcosecha, Facultad de Ciencias Agronómicas, Universidad de Chile, 8831314 Santiago, Chile
*
Authors to whom correspondence should be addressed.
Academic Editor: Monika Doblin
Plants 2021, 10(3), 553; https://doi.org/10.3390/plants10030553
Received: 8 February 2021 / Revised: 3 March 2021 / Accepted: 12 March 2021 / Published: 16 March 2021
(This article belongs to the Section Plant Physiology and Metabolism)
The firmness of blueberry is one of its most significant quality attributes. Modifications in the composition of the cell wall have been associated with changes in the fruit firmness. In this work, cell wall components and calcium concentration in two blueberry cultivars with contrasting firmness phenotypes were evaluated at harvest and 30 days cold storage (0 °C). High performance anion-exchange chromatography with pulse amperometric detector (HPAEC-PAD) analysis was performed using the “Emerald” (firmer) and “Jewel” (softer) blueberry cultivars, showing increased glucose in the firmer cultivar after cold storage. Moreover, the LM15 antibody, which recognizes xyloglucan domains, displayed an increased signal in the Emerald cultivar after 30 d cold storage. Additionally, the antibody 2F4, recognizing a homogalacturonan calcium-binding domain, showed a greater signal in the firmer Emerald blueberries, which correlates with a higher calcium concentration in the cell wall. These findings suggest that xyloglucan metabolism and a higher concentration of cell wall calcium influenced the firmness of the blueberry fruit. These results open new perspectives regarding the role of cell wall components as xyloglucans and calcium in blueberry firmness. View Full-Text
Keywords: fruit; texture; xyloglucan; calcium fruit; texture; xyloglucan; calcium
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MDPI and ACS Style

Olmedo, P.; Zepeda, B.; Rojas, B.; Silva-Sanzana, C.; Delgado-Rioseco, J.; Fernández, K.; Balic, I.; Arriagada, C.; Moreno, A.A.; Defilippi, B.G.; Campos-Vargas, R. Cell Wall Calcium and Hemicellulose Have a Role in the Fruit Firmness during Storage of Blueberry (Vaccinium spp.). Plants 2021, 10, 553. https://doi.org/10.3390/plants10030553

AMA Style

Olmedo P, Zepeda B, Rojas B, Silva-Sanzana C, Delgado-Rioseco J, Fernández K, Balic I, Arriagada C, Moreno AA, Defilippi BG, Campos-Vargas R. Cell Wall Calcium and Hemicellulose Have a Role in the Fruit Firmness during Storage of Blueberry (Vaccinium spp.). Plants. 2021; 10(3):553. https://doi.org/10.3390/plants10030553

Chicago/Turabian Style

Olmedo, Patricio; Zepeda, Baltasar; Rojas, Bárbara; Silva-Sanzana, Christian; Delgado-Rioseco, Joaquín; Fernández, Kamila; Balic, Iván; Arriagada, César; Moreno, Adrián A.; Defilippi, Bruno G.; Campos-Vargas, Reinaldo. 2021. "Cell Wall Calcium and Hemicellulose Have a Role in the Fruit Firmness during Storage of Blueberry (Vaccinium spp.)" Plants 10, no. 3: 553. https://doi.org/10.3390/plants10030553

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