Changes of polysaccharide content and pectin degradation related enzyme activities in cell wall during softening of kiwifruit

doi:10.3969/j.issn.1004-1524.2022.12.08

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (12): 2648-2658.DOI: 10.3969/j.issn.1004-1524.2022.12.08

• Horticultural Science • Previous Articles Next Articles

Changes of polysaccharide content and pectin degradation related enzyme activities in cell wall during softening of kiwifruit

LU Linghong(), MA Yuanyuan, GU Xianbin, XIAO Jinping, SONG Genhua, ZHANG Huiqin()

Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2022-03-24 Online:2022-12-25 Published:2022-12-26
Contact: ZHANG Huiqin

Abstract

Abstract:

To investigate the degradation characteristics of cell wall polysaccharides and effects of related pectin degrading enzymes on the softening process of kiwifruit fruits at different storage temperatures. Fruit firmness, cell wall polysaccharide content and pectin degradation related enzyme activities of Xuxiang, Jinli and Wanlv fruits during storage at 25 ℃ and 4 ℃ were determined, and their correlation was analyzed. The firmness of Wanlv decreased the fastest and the storage time was the shortest, while the firmness of Xuxiang changed the slowest and the storage time was the longest. With fruit softening, contents of hemicellulose, cellulose and covalent soluble pectin (CSP) in kiwifruit of these three cultivars showed a decreasing trend, content of water soluble pectin (WSP) showed an increasing trend, while content of ionic soluble pectin (ISP) was relatively stable. The degradation rates of cell wall components of different cultivars were different at the two storage temperatures. Change rate of polysaccharide components in Wanlv kiwifruit was the fastest, followed by Jinli and Xuxiang. Storage at 4 ℃ delayed the degradation of cell wall polysaccharides. The results of correlation analysis showed that there was a significant (P<0.05) negative correlation between fruit firmness and WSP content, and a significant positive correlation between fruit firmness and CSP, hemicellulose and cellulose content in three varieties of kiwifruit. The results of pectin degradation enzyme activity determination showed that PG and β-Gal activities of Wanlv were significantly higher than those of the other two cultivars at 25 ℃, and PG and β-Gal activities of Xuxiang kiwifruit were significantly lower than those of the other two cultivars. In the early stage of storage at 4 ℃, activities of PL and α-AF in Xuxiang were significantly lower than those of the other two cultivars. At 25 ℃, PG and β-Gal were the pectin degrading enzymes that was significantly related to the softening of Xuxiang fruit. Under 4 ℃ storage condition, the enzymes significantly related to fruit softening of the three kiwifruit cultivars were different. The pectinase that was significantly related to the softening of Xuxiang fruit was α-AF and PME. The pectinases significantly associated with the softening of Jinli and Wanlv fruits were α-AF and PL, respectively. Wanlv kiwifruit softened the fastest, and its cell wall polysaccharide content changed the fastest. The softening rate of Xuxiang kiwifruit was the slowest, and the change of polysaccharide content in cell wall was also the slowest. In the early stage of storage at 25 ℃, the activities of PG, β-Gal and α-AF in Wanlv were the highest, while the activities of PME, PG, PL, β-Gal and α-AF in Xuxiang were the lowest. In the early stage of storage at 4 ℃, PL and α-AF activities were the highest in Wanlv, and the lowest in Xuxiang. These differences in pectinase activity may be one of the reasons for the rapid softening of Wanlv fruit and the slow softening of Xuxiang fruit.

Key words: kiwifruit, fruit softening, firmness, cell wall polysaccharide, pectinase activity

CLC Number:

S663.4

LU Linghong, MA Yuanyuan, GU Xianbin, XIAO Jinping, SONG Genhua, ZHANG Huiqin. Changes of polysaccharide content and pectin degradation related enzyme activities in cell wall during softening of kiwifruit[J]. Acta Agriculturae Zhejiangensis, 2022, 34(12): 2648-2658.

Figures/Tables 8

References 31

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品种 Variety	指标 Index	温度 Temperapture/ ℃	硬度 Firmness	果胶甲酯酶 PME	内切多聚半乳糖醛酸酶 PG	果胶酸裂解酶 PL	β-半乳糖苷酶 β-Gal	α-L-阿拉伯呋喃糖苷酶 α-AF
徐香	硬度Firmness	25	—	-0.724	-0.879^*	0.027	-0.921^**	-0.675
Xuxiang		4	—	-0.846^**	-0.420	-0.461	-0.708^*	-0.943^**
	水溶性果胶WSP	25	-0.986^**	0.655	0.807	0.087	0.903^*	0.730
		4	-0.955^**	0.843^**	0.207	0.504	0.691	0.859^**
	离子型果胶ISP	25	0.647	-0.589	-0.531	0.623	-0.542	0.076
		4	0.619	-0.340	-0.529	-0.443	-0.566	-0.711^*
	共价型果胶CSP	25	0.950^**	-0.764	-0.773	-0.025	-0.809	-0.760
		4	0.993^**	-0.811^*	-0.341	-0.547	-0.743^*	-0.931^**
	半纤维素HCL	25	0.977^**	-0.613	-0.827^*	-0.143	-0.922^**	-0.789
		4	0.908^**	-0.859^**	-0.296	-0.394	-0.642	-0.868^**
	纤维素CL	25	0.981^**	-0.690	-0.790	-0.075	-0.874^*	-0.741
		4	0.976^**	-0.839^**	-0.318	-0.476	-0.715^*	-0.924^**
金丽	硬度Firmness	25	—	-0.185	-0.333	-0.787	-0.376	-0.783
Jinli		4	—	-0.612	-0.237	-0.692	-0.375	-0.756^*
	水溶性果胶WSP	25	-0.991^**	0.065	0.318	0.823	0.379	0.759
		4	-0.911^**	0.696	0.377	0.807^*	0.552	0.918^**
	离子型果胶ISP	25	-0.082	0.515	0.967^*	0.552	0.943	0.681
		4	0.820^*	-0.447	-0.164	-0.579	-0.117	-0.346
	共价型果胶CSP	25	0.965^*	0.038	-0.098	-0.686	-0.162	-0.601
		4	0.996^**	-0.648	-0.225	-0.682	-0.441	-0.791^*
	半纤维素HCL	25	0.984^*	-0.313	-0.489	-0.838	-0.519	-0.880
		4	0.934^**	-0.754^*	-0.239	-0.721^*	-0.600	-0.904^**
	纤维素CL	25	0.997^**	-0.256	-0.400	-0.803	-0.434	-0.827
		4	0.939^**	-0.670	-0.291	-0.703	-0.562	-0.845^**
晚绿	硬度Firmness	25	—	-0.765	0.009	0.366	-0.300	-0.686
Wanlv		4	—	-0.968^*	-0.346	0.978^*	-0.709	-0.493
	水溶性果胶WSP	25	-0.987^*	0.844	0.147	-0.343	0.449	0.790
		4	-0.994^**	0.941	0.291	-0.970^*	0.634	0.453
	离子型果胶ISP	25	0.432	-0.625	0.212	-0.674	-0.034	-0.121
		4	-0.065	0.212	0.262	-0.149	0.750	0.610
	共价型果胶CSP	25	0.999^**	-0.781	-0.037	0.380	-0.342	-0.719
		4	0.972^*	-0.885	-0.161	0.963^*	-0.561	-0.469
	半纤维素HCL	25	0.984^*	-0.714	-0.062	0.517	-0.344	-0.731
		4	0.868	-0.765	0.102	0.951^*	-0.707	-0.815
	纤维素CL	25	0.992^**	-0.760	-0.079	0.455	-0.371	-0.747
		4	0.958^*	-0.867	-0.067	0.990^*	-0.667	-0.650

品种 Variety	指标 Index	温度 Temperapture/ ℃	硬度 Firmness	果胶甲酯酶 PME	内切多聚半乳糖醛酸酶 PG	果胶酸裂解酶 PL	β-半乳糖苷酶 β-Gal	α-L-阿拉伯呋喃糖苷酶 α-AF
徐香	硬度Firmness	25	—	-0.724	-0.879^*	0.027	-0.921^**	-0.675
Xuxiang		4	—	-0.846^**	-0.420	-0.461	-0.708^*	-0.943^**
	水溶性果胶WSP	25	-0.986^**	0.655	0.807	0.087	0.903^*	0.730
		4	-0.955^**	0.843^**	0.207	0.504	0.691	0.859^**
	离子型果胶ISP	25	0.647	-0.589	-0.531	0.623	-0.542	0.076
		4	0.619	-0.340	-0.529	-0.443	-0.566	-0.711^*
	共价型果胶CSP	25	0.950^**	-0.764	-0.773	-0.025	-0.809	-0.760
		4	0.993^**	-0.811^*	-0.341	-0.547	-0.743^*	-0.931^**
	半纤维素HCL	25	0.977^**	-0.613	-0.827^*	-0.143	-0.922^**	-0.789
		4	0.908^**	-0.859^**	-0.296	-0.394	-0.642	-0.868^**
	纤维素CL	25	0.981^**	-0.690	-0.790	-0.075	-0.874^*	-0.741
		4	0.976^**	-0.839^**	-0.318	-0.476	-0.715^*	-0.924^**
金丽	硬度Firmness	25	—	-0.185	-0.333	-0.787	-0.376	-0.783
Jinli		4	—	-0.612	-0.237	-0.692	-0.375	-0.756^*
	水溶性果胶WSP	25	-0.991^**	0.065	0.318	0.823	0.379	0.759
		4	-0.911^**	0.696	0.377	0.807^*	0.552	0.918^**
	离子型果胶ISP	25	-0.082	0.515	0.967^*	0.552	0.943	0.681
		4	0.820^*	-0.447	-0.164	-0.579	-0.117	-0.346
	共价型果胶CSP	25	0.965^*	0.038	-0.098	-0.686	-0.162	-0.601
		4	0.996^**	-0.648	-0.225	-0.682	-0.441	-0.791^*
	半纤维素HCL	25	0.984^*	-0.313	-0.489	-0.838	-0.519	-0.880
		4	0.934^**	-0.754^*	-0.239	-0.721^*	-0.600	-0.904^**
	纤维素CL	25	0.997^**	-0.256	-0.400	-0.803	-0.434	-0.827
		4	0.939^**	-0.670	-0.291	-0.703	-0.562	-0.845^**
晚绿	硬度Firmness	25	—	-0.765	0.009	0.366	-0.300	-0.686
Wanlv		4	—	-0.968^*	-0.346	0.978^*	-0.709	-0.493
	水溶性果胶WSP	25	-0.987^*	0.844	0.147	-0.343	0.449	0.790
		4	-0.994^**	0.941	0.291	-0.970^*	0.634	0.453
	离子型果胶ISP	25	0.432	-0.625	0.212	-0.674	-0.034	-0.121
		4	-0.065	0.212	0.262	-0.149	0.750	0.610
	共价型果胶CSP	25	0.999^**	-0.781	-0.037	0.380	-0.342	-0.719
		4	0.972^*	-0.885	-0.161	0.963^*	-0.561	-0.469
	半纤维素HCL	25	0.984^*	-0.714	-0.062	0.517	-0.344	-0.731
		4	0.868	-0.765	0.102	0.951^*	-0.707	-0.815
	纤维素CL	25	0.992^**	-0.760	-0.079	0.455	-0.371	-0.747
		4	0.958^*	-0.867	-0.067	0.990^*	-0.667	-0.650

Changes of polysaccharide content and pectin degradation related enzyme activities in cell wall during softening of kiwifruit

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