OrangerV1, Main, Exploration, bibRecord, 001620

Comparison of cell wall metabolism in the pulp of three cultivars of 'Nanfeng' tangerine differing in mastication trait

Identifieur interne : 001620 ( Main/Exploration ); précédent : 001619; suivant : 001621

Comparison of cell wall metabolism in the pulp of three cultivars of 'Nanfeng' tangerine differing in mastication trait

Auteurs : YINLEI [République populaire de Chine] ; Yong-Zhon Li [République populaire de Chine] ; Qin-Qin Gu [République populaire de Chine] ; Xiao-Yan Yang [République populaire de Chine] ; Xiu-Xin Deng [République populaire de Chine] ; Jin-Yin Chen [République populaire de Chine]

Source :

Journal of the science of food and agriculture [ 0022-5142 ] ; 2012.

RBID : Pascal:12-0057366

Descripteurs français

Pascal (Inist)
- Paroi cellulaire, Métabolisme, Pulpe, Cultivar, Citrus, Fruit, Lignine, Pectine, Polygalacturonase, Pectinesterase.
Wicri :
- topic : Fruit.

English descriptors

KwdEn :
- Cell wall, Citrus, Cultivar, Fruit, Lignin, Metabolism, Pectin, Pectinesterase, Polygalacturonase, Pulp.

Abstract

BACKGROUND: Like sweet orange (Citrus sinensis), tangerine (Citrus reticulata) is another citrus crop grown widely throughout the world. However, whether it shares a common mechanism with sweet orange in forming a given mastication trait is still unclear. In this study, three 'Nanfeng' tangerine cultivars, 'Yangxiao-26' ('YX-26') with inferior mastication trait, elite 'YX-26' with moderate mastication trait and 'Miguang' ('MG') with superior mastication trait, were selected to investigate the formation mechanism of mastication trait. RESULTS: 'MG' had the lowest contents of total pectin, protopectin and lignin and the highest gene expression levels of citrus polygalacturonase (PG) and pectin methylesterase (PME) at the end of fruit ripening, whereas 'YX-26' had the lowest water-soluble pectin (WSP) content, the highest lignin content and the lowest PG and PME expression levels. The contents of cellulose and hemicellulose were similar among the three tangerines. CONCLUSION: The fruit mastication trait of C. reticulata was determined by the proportions of WSP and protopectin as well as lignin content, not by cellulose and hemicellulose contents. Pectin content could be a major contribution to the feeling of mastication trait, while PG and PME exhibited an important role in forming a given mastication trait according to the present results as well as previous results for C. sinensis.

Affiliations:

Links toward previous steps (curation, corpus...)

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Le document en format XML

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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Cell wall</term>
<term>Citrus</term>
<term>Cultivar</term>
<term>Fruit</term>
<term>Lignin</term>
<term>Metabolism</term>
<term>Pectin</term>
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<term>Métabolisme</term>
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<term>Cultivar</term>
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<term>Fruit</term>
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<term>Pectine</term>
<term>Polygalacturonase</term>
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<front><div type="abstract" xml:lang="en">BACKGROUND: Like sweet orange (Citrus sinensis), tangerine (Citrus reticulata) is another citrus crop grown widely throughout the world. However, whether it shares a common mechanism with sweet orange in forming a given mastication trait is still unclear. In this study, three 'Nanfeng' tangerine cultivars, 'Yangxiao-26' ('YX-26') with inferior mastication trait, elite 'YX-26' with moderate mastication trait and 'Miguang' ('MG') with superior mastication trait, were selected to investigate the formation mechanism of mastication trait. RESULTS: 'MG' had the lowest contents of total pectin, protopectin and lignin and the highest gene expression levels of citrus polygalacturonase (PG) and pectin methylesterase (PME) at the end of fruit ripening, whereas 'YX-26' had the lowest water-soluble pectin (WSP) content, the highest lignin content and the lowest PG and PME expression levels. The contents of cellulose and hemicellulose were similar among the three tangerines. CONCLUSION: The fruit mastication trait of C. reticulata was determined by the proportions of WSP and protopectin as well as lignin content, not by cellulose and hemicellulose contents. Pectin content could be a major contribution to the feeling of mastication trait, while PG and PME exhibited an important role in forming a given mastication trait according to the present results as well as previous results for C. sinensis.</div>
</front>
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<name sortKey="Deng, Xiu Xin" sort="Deng, Xiu Xin" uniqKey="Deng X" first="Xiu-Xin" last="Deng">Xiu-Xin Deng</name>
<name sortKey="Gu, Qin Qin" sort="Gu, Qin Qin" uniqKey="Gu Q" first="Qin-Qin" last="Gu">Qin-Qin Gu</name>
<name sortKey="Li, Yong Zhon" sort="Li, Yong Zhon" uniqKey="Li Y" first="Yong-Zhon" last="Li">Yong-Zhon Li</name>
<name sortKey="Yang, Xiao Yan" sort="Yang, Xiao Yan" uniqKey="Yang X" first="Xiao-Yan" last="Yang">Xiao-Yan Yang</name>
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Comparison of cell wall metabolism in the pulp of three cultivars of 'Nanfeng' tangerine differing in mastication trait

Comparison of cell wall metabolism in the pulp of three cultivars of 'Nanfeng' tangerine differing in mastication trait

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri