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首页> 外文期刊>The Journal of Horticultural Science & Biotechnology >Analysis of cell wall polysaccharides during storage of a local melon accession 'Wasada-uri' compared to the melon cultivar 'Prince'.
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Analysis of cell wall polysaccharides during storage of a local melon accession 'Wasada-uri' compared to the melon cultivar 'Prince'.

机译：与甜瓜品种“ Prince”相比，对当地甜瓜品种“ Wasada-uri”的贮藏过程中细胞壁多糖的分析。

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摘要

Changes in cell wall polysaccharides associated with fruit softening under storage conditions at 20 degrees C were compared between 'Wasada-uri' (a "five-carpel-type" melon accession) and 'Prince' (a "three-carpel-type" melon cultivar). Ethylene production in 'Prince' showed a peak on day-2 and decreased rapidly thereafter, while that of 'Wasada-uri' remained low until day-10. Carbon dioxide production in both varieties was highest at fruit harvest, and decreased rapidly during storage. Although flesh firmness in both varieties decreased continuously during storage, a distinct difference was observed, resulting in the firmness of 'Prince' flesh decreasing to between 16-44% that of 'Wasadauri'. In the "water-soluble" pectin fraction, uronic acid concentrations in 'Prince' increased linearly until day-5, while those of 'Wasada-uri' remained low. In the "Na2CO3-soluble" fraction, uronic acid concentrations in 'Wasada-uri' increased from day-3 to day-5, while those of 'Prince' decreased from day-2 to day-10. Neutral sugar concentrations in the "Na2CO3-soluble" fraction decreased during storage, but there was no apparent difference between 'Wasada-uri' and 'Prince' melons. In the "Na2CO3-soluble" fraction, 'Wasada-uri' showed higher galactose, but lower arabinose concentrations compared to those of 'Prince'. Cellulose concentrations in 'Wasada-uri' were 15-43% higher than those of 'Prince', but the values changed slightly during storage. These results suggest that the long shelf-life of 'Wasada-uri' melon is due to the maintenance of cell wall integrity in the covalently-bound pectin polymers, and/or in the abundance of cellulosic polysaccharides..
机译：在“ Wasada-uri”（一种“五卡普尔型”甜瓜品种）和“ Prince”（一种“三卡普尔型”甜瓜品种）之间比较了在20℃的贮藏条件下与果实软化相关的细胞壁多糖的变化。品种）。 “王子”中的乙烯产量在第2天显示峰值，此后迅速下降，而“ Wasada-uri”的乙烯产量一直保持较低水平，直到第10天。两个品种的二氧化碳产量在收获水果时最高，而在储存期间迅速下降。尽管两个品种的果肉硬度在储存过程中持续下降，但观察到明显的差异，导致“王子”果肉的硬度下降到“ Wasadauri”果肉的16-44％之间。在“水溶性”果胶组分中，“王子”中的尿酸浓度线性增加直至第5天，而“和田ada”的尿酸浓度仍然较低。在“可溶于Na2CO3的部分”中，“ Wasada-uri”中的尿酸浓度从第3天增加到第5天，而“ Prince”的尿酸浓度从第2天减少到第10天。在储存过程中，“可溶于Na2CO3的”级分中的中性糖浓度降低，但“ Wasada-uri”和“ Prince”瓜之间没有明显差异。与“王子”相比，“可溶于Na2CO3”部分中的“ Wasada-uri”显示出较高的半乳糖，但较低的阿拉伯糖浓度。 “ Wasada-uri”中的纤维素浓度比“ Prince”中的纤维素浓度高15-43％，但在存储过程中其值略有变化。这些结果表明，“ Wasada-uri”瓜的长货架期是由于维持了共价结合的果胶聚合物中细胞壁的完整性和/或纤维素多糖的丰度。

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