Comparison of cell wall chemical evolution during the development of fruits of two contrasting quality from two members of the Rosaceae family: Apple and sweet cherry

Xanthan gum-based edible coating effectively preserve postharvest quality of 'Gola' guava fruits by regulating physiological and biochemical processes

BACKGROUND

Guava is a fruit prone to rapid spoilage following harvest, attributed to continuous and swift physicochemical transformations, leading to substantial postharvest losses. This study explored the efficacy of xanthan gum (XG) coatings applied at various concentrations (0.25, 0.5, and 0.75%) on guava fruits (Gola cultivar) over a 15-day storage period.

RESULTS

The results indicated that XG coatings, particularly at 0.75%, substantially mitigated moisture loss and decay, presenting an optimal concentration. The coated fruits exhibited a modified total soluble soluble solids, an increased total titratable acidity, and an enhanced sugar-acid ratio, collectively enhancing overall quality. Furthermore, the XG coatings demonstrated the remarkable ability to preserve bioactive compounds, such as total phenolics, flavonoids, and antioxidants, while minimizing the levels of oxidative stress markers, such as electrolyte leakage, malondialdehyde, and H2O2. The coatings also influenced cell wall components, maintaining levels of hemicellulose, cellulose, and protopectin while reducing water-soluble pectin. Quantitative analysis of ROS-scavenging enzymes, including superoxide dismutase, peroxidase, catalase, and ascorbate peroxidase, revealed significant increases in their activities in the XG-coated fruits compared to those in the control fruits. Specifically, on day 15, the 0.75% XG coating demonstrated the highest SOD and CAT activities while minimizing the reduction in APX activity. Moreover, XG coatings mitigated the activities of fruit-softening enzymes, including pectin methylesterase, polygalacturonase, and cellulase.

CONCLUSIONS

This study concludes that XG coatings play a crucial role in preserving postharvest quality of guava fruits by regulating various physiological and biochemical processes. These findings offer valuable insights into the potential application of XG as a natural coating to extend the shelf life and maintain the quality of guava fruits during storage.

Visualizing the Distribution of Jujube Metabolites at Different Maturity Stages Using Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging

Chinese jujube (also called Chinese date, Ziziphus jujuba Mill.) is an economically important tree in China and provides a rich source of sugars, vitamins, and bioactive components, all of which are indispensable and essential for the composition and participation in life processes of the human body. However, the location of these metabolites in jujube fruits has not been determined. This study applied matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) to investigate the spatial distribution of sugars, organic acids, and other key components in jujube fruits at different developmental periods. Soluble sugars such as hexoses and sucrose/maltose significantly increase with fruit ripening, while organic acids show an overall trend of initially increasing and then decreasing. Procyanidins and rutin exhibit specific distributions in the fruit periphery and peel. These findings suggest that MALDI-MSI can be used to study the spatial distribution of nutritional components in jujube fruits, providing insights into the changes and spatial distribution of substances during jujube fruit development. This technique offers a scientific basis for jujube breeding, utilization, and production.

Comparative transcriptomic analysis provides novel insights into the difference in textural alteration between mealy and crisp apple patterns

Mealiness is a common textural deterioration of several fruit after harvest. To unravel the underlying mechanism involved in mealiness, biochemical characterization and global transcriptomic profiling were comparatively performed between mealy 'Hongjiangjun' (HJJ) and crisp 'Fuji' apples. Sensory evaluation and SEM-based microstructure observation showed that HJJ apples appeared to be mealy in only 3 d at 23 ± 1 °C, while Fuji apples did not appear to be mealy even after 28 d of storage. Textural deterioration and ethylene burst occurred more sharply in HJJ apples than in Fuji apples during storage. The results obtained from the dimensional RNA-sequencing analysis showed that a much stronger upregulation of the transcription of genes encoding polygalacturonase (PG), pectin acetylesterase (PAE), pectinesterase (PE), β-galactosidase (GAL), α-l-arabinofuranase (AF), and expansin (EXP) was observed in the pair of mealy HJJ apples vs. harvest than in the pair of Fuji apples after 28 d vs. harvest. The gene expression of ethylene responsive factor (ERF) was found to be strongly upregulated in HJJ apples compared with Fuji apples, which may mediate the regulation of downstream genes encoding cell wall-modifying enzymes. Weighted gene co-expression network analysis showed that the transcription factors MdbHLH63 and MdERF-like, and a constructure gene of MdGAL had strong connectivity with mealiness. Validation by qRT-PCR further confirmed the main findings obtained by RNA-sequencing. The occurrence of apple mealiness involves altered expression patterns of cell wall-modifying enzymes as well as MdbHLH63 and MdERF-like, which are core genes regulating the mealiness process. The above findings provide global insight into the difference in textural alteration between mealy and crisp apple patterns.

The cutin polymer matrix undergoes a fine architectural tuning from early tomato fruit development to ripening

The cuticle is a complex polymer matrix that protects all aerial organs of plants, fulfills multiple roles in plant-environment interactions, and is critical for plant development. These functions are associated with the structural features of cuticles, and the architectural modeling of cuticles during plant development is crucial for understanding their physical properties and biological functions. In this work, the in-depth architecture of the cutin polymer matrix during fruit development was investigated. Using cherry tomato fruit (Solanum lycopersicum) as a model from the beginning of the cell expansion phase to the red ripe stage, we designed an experimental scheme combining sample pretreatment, Raman mapping, multivariate data analyses, and biochemical analyses. These approaches revealed clear chemical areas with different contributions of cutin, polysaccharides, and phenolics within the cutin polymer matrix. Besides, we demonstrated that these areas are finely tuned during fruit development, including compositional and macromolecular rearrangements. The specific spatiotemporal accumulation of phenolic compounds (p-coumaric acid and flavonoids) suggests that they fulfill distinct functions during fruit development. In addition, we highlighted an unexpected dynamic remodeling of the cutin-embedded polysaccharides pectin, cellulose, and hemicellulose. Such structural tuning enables consistent adaption of the cutin-polysaccharide continuum and the functional performance of the fruit cuticle at the different developmental stages. This study provides insights into the plant cuticle architecture and in particular into the organization of the epidermal cell wall-cuticle.

Biorefinery of apple pomace: New insights into xyloglucan building blocks

Within the apple pomace biorefinery cascade processing framework aiming at adding value to an agroindustrial waste, after pectin recovery, this study focused on hemicellulose. The structure of the major apple hemicellulose, xyloglucan (XyG), was assessed as a prerequisite to potential developments in industrial applications. DMSO-LiCl and 4 M KOH soluble hemicelluloses from pectin-extracted apple pomace were purified by anion exchange chromatography. XyG structure was assessed by coupling xyloglucanase and endo-β-1,4-glucanase digestions to HPAEC and MALDI-TOF MS analyses. 71.9% of pomaces hemicellulose were recovered with starch. DMSO-LiCl and 4 M KOH soluble XyG exhibited Mw of 19 and 140 kDa, respectively. Besides the XXXG, XLXG, XXLG, XXFG, XLFG and XLLG structures, novel oligosaccharides with degree of polymerization of 6-10 were observed after xyloglucanase digestion. Cellobiose and cellotriose were revealed randomly distributed in XyG backbone and were more present in DMSO-LiCl soluble XyG. Residual pomace remains a potential source of other materials.