Chemical and biochemical changes in prickly pears with different ripening behaviour

Area of Science:

• Horticultural Science
• Plant Biochemistry
• Nutritional Science

Background:

• Prickly pear (Opuntia spp.) is a nutritious fruit crop with varying ripening behaviors.
• Understanding ripening-related biochemical changes is crucial for optimizing cultivation and shelf life.

Purpose of the Study:

• To investigate chemical and biochemical changes during the ripening of three Opuntia morphospecies.
• To compare fruit characteristics, nutritional components, and protein expression across different ripening types.

Main Methods:

• Analysis of chemical composition (pH, total soluble solids, vitamin C, protein, fiber, minerals) in three Opuntia morphospecies.
• Evaluation of fruit physical properties (size, texture) at commercial maturity.
• Proteomic analysis of pulp and skin proteins at physiological and commercial maturity stages.

Main Results:

• Blanca Cristalina (Opuntia sp.) exhibited larger fruit size, harder texture, and higher pulp protein content at commercial maturity.
• No significant differences in pH or total soluble solids were observed among species at full ripeness.
• All three species were rich in vitamin C, dietary fiber, calcium, iron, and zinc.
• Differential protein expression was observed between physiological and commercial maturity stages in both pulp and skin.

Conclusions:

• Prickly pear species possess significant nutritional value, including high levels of essential vitamins, minerals, and fiber.
• Ripening significantly impacts protein expression in prickly pear fruit.
• This research provides foundational data for prickly pear quality control, breeding, and shelf-life improvement.