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Analyses of microstructure and cell wall polysaccharides of flesh tissues provide insights into cultivar difference in mealy patterns developed in apple fruit

Li, Qianqian, Xu, Ranran, Fang, Qiong, Yuan, Yang, Cao, Jiankang, Jiang, Weibo
Food chemistry 2020 v.321 pp. 126707
Fourier transform infrared spectroscopy, Malus domestica, apples, cell walls, cultivars, micelles, microstructure, polygalacturonic acid, principal component analysis, tissues, water solubility
Mealiness is one of the most important textural failure of apple fruit and four patterns of mealiness involving five apple cultivars were identified as the rapid, moderate, slow and none, requiring 3, 7, 14, 49 days at 25 °C, respectively. In comparison with the non-mealy ‘Fuji’ apple, parenchyma cells of mealy apples became detached and remained intact. Highly methyl-esterified homogalacturonan was strongly immunolabeled in the cell wall of slow and non-mealy apples. The mobility of water was enhanced in the cell wall during mealiness. Principal components analysis of FTIR spectra discriminated the cell wall materials (CWM) based on the mealiness progress. Heavy loss of CWM and its water-insoluble fractions but limited increase of water-soluble fractions, and the increase of crystalline micelles of CWM were closely associated with the mealiness progress. Overall, the occurrence of mealiness might attribute to structural, physical and biochemical modifications of CWM during tissue senescence.