Please use this identifier to cite or link to this item: http://hdl.handle.net/10773/7030
Title: Ripening-related changes in the cell walls of olive (Olea europaea L.) pulp of two consecutive harvests
Author: Mafra, Isabel
Barros, António S.
Nunes, Cláudia
Vitorino, Rui
Saraiva, Jorge
Smith, Andrew C.
Waldron, Keith W.
Delgadillo, Ivonne
Coimbra, Manuel A.
Keywords: Olive fruit
Ripening
Cell wall polysaccharides
Fourier transform infrared spectroscopy
Cell wall phenolics
Cell wall enzymes
Issue Date: 2006
Publisher: Wiley-Blackwell
Abstract: Olive fruits, harvested in two consecutive seasons at green, cherry and black stages, were used to study compositional changes in the cell walls during ripening. Ripening-related changes in both harvests were characterised mainly by an increase in the solubilisation of pectic and hemicellulosic polysaccharides, an increase in the relative amount of arabinose in pectic polysaccharides and a decrease in the degree of methylesterification of pectic polysaccharides. Further to degrading processes, the data obtained suggest the synthesis of new polysaccharides. The analysis of olive cell wall phenolics showed mainly the presence of p-coumaric acid, which increased in one harvest, whereas in the other the values did not differ. The samples of the second harvest, although presenting green, cherry and black colours, had less distinct ripening characteristics than those of the previous harvest. Different activity levels of polyphenol oxidase, polygalacturonase and pectin methylesterase might have contributed to the differences observed between the two harvests. The results showed the distinct extension of ripening-related changes in the cell walls of the two harvests, indicating that the olive colour, although characteristic of the stage of ripening, cannot be strictly used for its evaluation and definition. Copyright © 2006 Society of Chemical Industry
Peer review: yes
URI: http://hdl.handle.net/10773/7030
DOI: 10.1002/jsfa.2447
ISSN: 1097-0010
Appears in Collections:QOPNA - Artigos

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