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Influence of intermittent low temperature stress on cell wall metabolism in peaches

Mao Linchun, Zhang Shanglong

Department of Food Science and Nutrition,Zhejiang University Hua Jia Chi Campus.Hangzhou 310029,Zhejiang

Abstract

During normal ripening the dry weight of the total cell wall material decreased, while water-soluble pectin content increased extensively with the decrease in amounts of ionically associated and covalently bound pectins and cellulose. However, hemicellulose content did not change significantly. Low temperature stress slowed down degradation of pectin and cellulose, causing accumulation of high molecular weight pectin and increase in juice viscosity. Intermittent warming resulted in solubilization and depolymerization of pectins and cellulose, thus leading to cell wall metabolism associated with fruit ripening. Radiolabeling test using ~(14)C-sucrose indicated that cell wall synthesis continued during the degradation of cell wall, and increased during the onset of fruit ripening. Fruit senescence was directly associated with reduced cell wall synthesis. The higher amount of cell wall material in chilling-injured fruit than that in normal fruit was not due to an increase in cell wall synthesis but rather to reduced degradation of cell wall material.

Key words: Peach;Chilling injury;Cell wall;Intermittent warming

Received: 　　Accepted:

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Citing This Article：

Mao Linchun, Zhang Shanglong. Influence of intermittent low temperature stress on cell wall metabolism in peaches. Acta Physiol Sin 2001; 53 (2): (in Chinese with English abstract).