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Published on: May 10, 2016
Cell wall metabolism and cellular structure synergistically regulate texture in jujube fruit: implications for
Min Yan1,2, Xiaodong Zhang1,3, Minjuan Lin1,4
1National-Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees/Technology Innovation Center for Characteristic Forest Fruits in Southern Xinjiang, Alar, China.
Abstract:
Texture determines the commercial value and processing suitability of jujube fruits. In this study, we analyzed the dynamic changes in textural characteristics, cell wall materials, and cell wall metabolic enzymes during the development of three textural types (soft-, crisp-, and hard-fleshed) of jujube fruits (50-110 days after full bloom, DAFB), combined with cellular structure observations. The results identified 80-90 DAFB as a critical window for texture differentiation. Hard-fleshed fruits exhibited higher hardness, gumminess, chewiness, with elevated levels of ionic- and chelator-soluble pectins and cellulose, and small, tightly packed cells. Soft-fleshed fruits had large cellular cavities (3479.56-5960.56 μm2), while crisp-fleshed ones showed enlarged cells (2766.48-3908.73 μm2) with partial collapse. Polygalacturonase and β-galactosidase activities were strongly correlated with textural characteristics in type-specific patterns, and principal component analysis confirmed hardness, gumminess, and chewiness as reliable discriminators. These findings provide a biochemical and structural basis for quality classification and processing adaptability.
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