Olive Fruit Cell Wall: Degradation of Pectic Polysaccharides during Ripening

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• 作者：Ana Jimé ; nez ; Roc&iacute ; o Rodr&iacute ; guez ; Ignacio Ferná ; ndez-Caro ; Rafael Guillé ; n ; Juan Ferná ; ndez-Bolañ ; os ; and Antonia Heredia
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：January 2001
• 年：2001
• 卷：49
• 期：1
• 页码：409 - 415
• 全文大小：91K
• 年卷期：v.49,no.1(January 2001)
• ISSN：1520-5118

文摘

Olive fruits at three stages of ripening (green, cherry, and black) have been studied. After cell wallisolation, the compositions of the cell wall and that of the phosphate-soluble polysaccharides weredetermined. In cell walls, decreases in arabinose, xylose, glucose, and uronic acid levels wereobserved, together with a slight increase in mannose on ripening. At the beginning of ripening,fragments of pectic polymers were the major constituents of the phosphate-soluble fraction, withthe hemicellulosic ones increasing toward the end of the process. The molecular weight of thefragments solubilized was ~6 kDa. After cell wall fractionation, the pectic polysaccharides solublein imidazole and sodium carbonate were also studied. In both fractions, between the green andcherry stages of ripening, a significant loss of homogalacturonans took place. Between the cherryand black stages of ripening, rhamnogalacturonan side chains were also released in addition tohomogalacturonans. In any of the pectic fractions, changes in apparent molecular weight werequantified.Keywords: Olive fruit; cell wall; ripening; pectic polysaccharides