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Supplementary Material 1

January 2016

January 2016

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Authors:

Polish Academy of Sciences

Arkadiusz Kozioł

Polish Academy of Sciences

Justyna Cybulska

Polish Academy of Sciences

Malgorzata Lekka

Institute of Nuclear Physics

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The stiffening of the cell walls observed during physiological softening of pears

Planta

Artur Zdunek1*, Arkadiusz Kozioł1, Justyna Cybulska1, Małgorzata Lekka2, Piotr M.Pieczywek1

1Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland, 2The Henryk

Niewodniczański Institute of Nuclear Physics, Polish Academy of Sciences, Radzikowskiego 152, 31-342 Kraków,

Poland, *corresponding author a.zdunek@ipan.lublin.pl

ESM_1. Changes of galacturonic acid (GalA) content in pectin fractions extracted from cell walls of pear

cv. ‘Conference’ and ‘Xenia’ collected during pre-harvest maturation (shadowed part, open circles) and

postharvest storage period in a cold room at 2°C and RH~80-90% in normal atmosphere (green triangles).

Time zero means the harvest time. Squares present shelf life points after predated storage in a cold room.

Error bars are standard deviations. WSP – water soluble pectins, CSP – chelator (CDTA) soluble pectins,

DASP – sodium carbonate soluble pectins.

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The stiffening of the cell walls observed during physiological softening of pears

Article

February 2016

Artur Zdunek · Arkadiusz Kozioł · Justyna Cybulska · Malgorzata Lekka · Piotr Mariusz Pieczywek

Data

Full-text available

Supplementary Material 2

January 2016

Data

Full-text available

Supplementary material 1

October 2015

Article

Full-text available

The stiffening of the cell walls observed during physiological softening of pears

February 2016 · Planta

The Young’s modulus of the primary cell walls of pears decreases linearly during the pre-harvest on-tree maturation and increases during postharvest storage, and does not correlate with firmness of fruit. The determination of mechanical properties of cell walls is indispensable for understanding the mechanism of physiological softening and deterioration of quality of fruits during postharvest ... [Show full abstract] storage. The Young’s modulus of the primary cell walls from pear fruit (Pyrus communis L., cultivars ‘Conference’ and ‘Xenia’) during pre-harvest maturation and postharvest storage in an ambient atmosphere at 2 °C followed by shelf life was studied using atomic force microscopy (AFM). The results were related to the firmness of fruits, galacturonic acid content in water, chelator, sodium carbonate and insoluble pectin fractions, polygalacturonase and pectin methylesterase activities. The Young’s modulus of the primary cell walls decreased linearly during the last month of pre-harvest maturation from 3.2 ± 1.8 to 1.1 ± 0.7 MPa for ‘Conference’ and from 1.9 ± 1.2 to 0.2 ± 0.1 MPa for ‘Xenia’ which correlated with linear firmness decrease. During postharvest storage the cell wall Young’s modulus increased while firmness continued to decrease. Correlation analysis for the entire period of the experiment showed a lack of straightforward relation between the Young’s modulus of primary cell walls and fruit firmness. The Young’s modulus of cell walls correlated negatively either with galacturonic acid content in sodium carbonate soluble pectin (‘Conference’) or with insoluble pectin fractions (‘Xenia’) and positively with polygalacturonase activity. It was therefore evidenced that covalently linked pectins play the key role for the stiffness of fruit cell walls. Based on the obtained results, the model explaining the fruit transition from firm and crispy to soft and mealy was proposed.

Data

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Supplementary material 2

October 2015