Ejsmentewicz, TroyBalic, IvánSanhueza, DayanBarria, RominaMeneses, ClaudioOrellana, ArielPrieto, HumbertoDefilippi, Bruno G.Campos-Vargas, Reinaldo2023-07-102023-07-102015-03Molecules Volume 20, Issue 3, Pages 3667 - 36801 March 20151420-3049https://repositorio.unab.cl/xmlui/handle/ria/51486Indexación: ScopusPostharvest softening of grape berries is one of the main problems affecting grape quality during export. Cell wall disassembly, especially of pectin polysaccharides, has been commonly related to fruit softening, but its influence has been poorly studied in grapes during postharvest life. In order to better understand this process, the Thompson seedless (TS) variety, which has significantly decreased berry texture after prolonged cold storage, was compared to NN107, a new table grape variety with higher berry firmness. Biochemical analysis revealed a greater amount of calcium in the cell wall of the NN107 variety and less reduction of uronic acids than TS during cold storage. In addition, the activity of polygalacturonase was higher in TS than NN107 berries; meanwhile pectin methylesterase activity was similar in both varieties. Polysaccharide analysis using carbohydrate gel electrophoresis (PACE) suggests a differential pectin metabolism during prolonged cold storage. Results revealed lower pectin fragments in TS after 60 days of cold storage and shelf life (SL) compared to 30 days of cold storage and 30 + SL, while NN107 maintained the same fragment profile across all time points evaluated. Our results suggest that these important differences in cell wall metabolism during cold storage could be related to the differential berry firmness observed between these contrasting table grape varieties. © 2015 by the authorsenBerry textureCalciumCell wallPostharvestTable grapeArtículoAtribución 4.0 Internacional (CC BY 4.0)10.3390/molecules20033667