H2O2-mediated cell wall remodeling and pectin demethylesterification are involved in maintaining postharvest texture of table grape by sulfur dioxide

文献类型： 外文期刊

第一作者： Li, Zhenbiao

作者： Li, Zhenbiao;Tan, Nanfeng;Huang, Jing;Wang, Jiali;Xiao, Yun;Xu, Jiayi;Wang, Qingqing;Luo, Zisheng;Xu, Yanqun;Luo, Zisheng;Xu, Yanqun;Wu, Bin;Wu, Bin

作者机构：

关键词： Sulfur dioxide (SO2 ); Cell wall; Table grape; Pectin demethylesterification; Firmness

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 464 卷

页码：

收录情况： SCI

摘要： Berry texture affects consumer acceptance and postharvest shelf life of table grapes. This study elucidates how sulfur dioxide (SO2) treatment maintains grape texture quality, focusing on the role of hydrogen peroxide (H2O2)-mediated cell wall modifications. SO2 treatment exhibited effects similar to those of H2O2 treatment, resulting in firmer berries with more intact cell wall structures, higher contents of chelate-soluble pectin, sodium carbonate-soluble pectin, hemicellulose, and cellulose, with lower levels of water-soluble pectin compared to untreated fruit. Moreover, it delays pectin nanostructure disassembly and reduces degree of pectin methylesterification, which facilitates the formation of calcium bridges between demethylesterified pectin and increased calcium ions, thereby strengthening the cell wall and weakening enzymatic pectin degradation. Conversely, combining ROS generation inhibitors with SO2 mitigated these effects. Overall, these findings highlight the role of H2O2-mediated cell wall modification in maintaining grape postharvest texture through SO2 treatment, providing new insights for managing grape postharvest softening.

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