Changes in cell wall composition during ripening of grape berries

Cell walls were isolated from the mesocarp of grape (Vitis vinifera L.) berries at developmental stages from before veraison through to the final ripe berry. Fluorescence and light microscopy of intact berries revealed no measurable change in cell wall thickness as the mesocarp cells expanded in the...

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Bibliographic Details
Published in:Plant physiology (Bethesda) 1998-11, Vol.118 (3), p.783-792
Main Authors: Nunan, K.J. (University of Adelaide, Glen Osmond, SA, Australia.), Sims, I.M, Bacic, A, Robinson, S.P, Fincher, G.B
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
ANALISIS CUANTITATIVO
ANALYSE QUANTITATIVE
ANATOMIA DE LA PLANTA
ANATOMIE VEGETALE
AZUCARES ACIDOS
Berries
Biochemistry and Macromolecular Structure
Biological and medical sciences
Cell wall components
CELL WALLS
CHEMICAL COMPOSITION
Chemical constitution
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
DEVELOPMENTAL STAGES
Economic plant physiology
EPAISSEUR
ESPESOR
ETAPAS DE DESARROLLO
FRUITS
FRUTAS
Fundamental and applied biological sciences. Psychology
GALACTURONIC ACID
HIDROXIPROLINA
HYDROXYPROLINE
MADURAMIENTO
Mesocarp
MONOSACARIDOS
MONOSACCHARIDE
MONOSACCHARIDES
MURISSAGE
PARED CELULAR
PAROI CELLULAIRE
PECTINAS
PECTINE
PECTINS
PLANT ANATOMY
Plant cells
Plant physiology and development
Plants
POLISACARIDOS
POLYHOLOSIDE
POLYSACCHARIDES
PROTEINAS
PROTEINE
PROTEINS
QUANTITATIVE ANALYSIS
RIPENING
SOLUBILIDAD
SOLUBILITE
SOLUBILITY
STADE DE DEVELOPPEMENT
SUCRE ACIDE
SUGAR ACIDS
THICKNESS
VITIS VINIFERA
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Description
Summary:Cell walls were isolated from the mesocarp of grape (Vitis vinifera L.) berries at developmental stages from before veraison through to the final ripe berry. Fluorescence and light microscopy of intact berries revealed no measurable change in cell wall thickness as the mesocarp cells expanded in the ripening fruit. Isolated walls were analyzed for their protein contents and amino acid compositions, and for changes in the composition and solubility of constituent polysaccharides during development. Increases in protein content after veraison were accompanied by an approximate 3-fo1d increase in hydroxyproline content. The type I arabinogalactan content of the pectic polysaccharides decreased from approximately 20 mol % of total wall polysaccharides to about 4 mol % of wall polysaccharides during berry development. Galacturonan content increased from 26 to 41 mol % of wall polysaccharides, and the galacturonan appeared to become more soluble as ripening progressed. After an initial decrease in the degree of esterification of pectic polysaccharides, no further changes were observed nor were there large variations in cellulose (30-35 mol % of wall polysaccharides) or xyloglucan (approximately 10 mol % of wall polysaccharides) contents. Overall, the results indicate that no major changes in cell wall polysaccharide composition occurred during softening of ripening grape berries, but that significant modification of specific polysaccharide components were observed, together with large changes in protein composition
ISSN:0032-0889
1532-2548
DOI:10.1104/pp.118.3.783