Vol. 77 No: 4

Title:
Comparison of cell wall components between Fragaria × ananassa and Fragaria chiloensis grown in Chile

Authors:
T. NISHIZAWA, S. NAGASAWA, J.B. RETAMALES, A. LAVÍN and Y. MOTOMURA

pp: 404-410

Abstract:
Fruit firmness and cell wall composition were compared among five cultivars of F. × ananassa (´Chandler`, ´Seascape`, ´Tud1a`, ´Hokowase` and ´Reiko`) and two land races of F chiloensis (´94BAU-1A` and ´97PUR-1A`) grown in central Chile. Fruits of F chiloensis were smaller than those of F × ananassa. Firmness of epidermal tissue did not differ significantly between F × ananassa and F chiloensis. Firmness of cortical tissue, however, was significantly lower in F. chiloensis than in F × ananassa and as a result, difference in the firmness between epidermal and cortical tissues was significantly greater in F chiloensis than in F × ananassa. Calcium concentration was low in ´Reiko` and ´Hokowase` while high in the other varieties of F × ananassa. F chiloensis showed intermediate values between these two groups. Higher levels of total uronic acid and neutral sugars in cell wall fractions of F chiloensis as compared with F × ananassa were mainly due to its high concentration in the water soluble fraction. Total uronic acid in cell wall fraction was significantly higher in F chiloensis than in F × ananassa, mainly due to significantly higher concentrations in the water-soluble fraction. Non-ceflulosic neutral sugars, especially arabinose in the water, CDTA, and Na₂CO_3-soluble fractions were significantly higher in F chiloensis than in F × ananassa. On the other hand, galactose in the CDTA-, Na₂CO_3-, and KOH-soluble fractions was significantly lower in F chiloensis than in F × ananassa. Moreover, cellulose concentration of F chiloensis was also significantly lower than that of F × ananassa. Results obtained from cell wall analysis suggest that softer cortex in F chiloensis might be due to either lower cellulose content, higher solubilization rate of pectic substances, and/or compositional differences in the branching of neutral sugars.

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