In vivo and in vitro swelling of cell walls during fruit ripening

Swelling properties of the cell walls of nine temperate fruit species, selected for their different ripening and textural characteristics, were studied during ripening. Cell wall swelling was examined in intact fruit using microscopy techniques and in vitro, using cell wall material isolated from fruit tissue. In fruit which ripened to a soft melting texture (persimmon, avocado, blackberry, strawberry, plum), wall swelling was pronounced, particularly in vitro. In-vivo swelling was marked only in avocado and blackberry. Fruit which ripened to a crisp, fracturable texture [apple (two cultivars), nashi pear, watermelon] did not show either in-vivo or in-vitro swelling of the cell wall. There was a correlation between swelling and the degree of pectin solubilisation, suggesting that wall swelling occurred as a result of changes to the viscoelastic properties of the cell wall during pectin solubilisation. Chemical and enzymatic removal of pectin from kiwifruit cell wall material supported the idea that swelling is associated with movement of water into voids left in the cellulose-hemicellulose network by the solubilised pectin. However, the results also suggested that swelling in vivo was more complex than this, and that the physicochemical changes which led to swelling included other elements of cell wall modification involving the site and mechanism of pectin solubilisation and-or the cellulose-xyloglucan complex. Received: 28 January 1997 / accepted: 11 March 1997     

Freeze fracture evidence for lateral phase separations in the plasmalemma of chilling-injured avocado fruit

Summary Unripe avocado fruit (Persea americana Mill. cv Hass) were held at 6 °C either in air or in an atmosphere with 100 PPM ethylene and were assessed for chilling injury after one and two weeks. Injury did not occur in any fruit after one week. After two weeks, the fruit in air were still uninjured, but the fruit subjected to ethylene exhibited chilling injury. When the uninjured fruit (both air-treated for one and two weeks and ethylene-treated for one week) were allowed to warm to room temperature before freezing for freeze fracture electron microscopy, replicas revealed membranes with a randomly dispersed pattern of intramembranous particles (IMPs). However, when these uninjured fruit were frozen for freeze fracture without warming, particle-free domains were visible in the plasmalemma. The membranes of the ethylene-treated, chilling-injured (2 weeks) fruit, on the other hand, contained particle-depleted regions in the plasmalemma of fruit frozen not only from 6 °C but also in those allowed to warm to room temperature before freezing for freeze fracture. These particle depleted microdomains were not seen in fruit kept continuously at room temperature (20 °C), even in the presence of high levels of endogenous ethylene which is produced during normal ripening. We suggest these particle-depleted microdomains formed in the fruit frozen for freeze fracture from low temperatures and in the chilling-injured fruit to be due to lateral phase separations of the membrane components, possibly due to an increase in the viscosity of some membrane lipids, leading to the formation of microdomains of gel phase lipid in the plane of the membrane. These phase separations appear to be initially reversible by raising the temperature, however, this reversibility is apparently lost after injury has occurred. With regard to the cause of chilling injury in avocados, we suggest that some secondary effect is involved due to the long term presence of gel phase lipids in the membrane.     

Relationship between Fruit Softening and Wall Polysaccharides in Avocado (Persea americana Mill) Mesocarp Tissues

Changes in avocado (Persea americana) fruit texture during ripeningwere evaluated by stress-relaxation analysis. A conical probewas imposed into the mesocarp tissue to a depth of 0.6 mm andthe initial stress and the stress relaxation over 60 s weredetermined. The initial stress, an elastic parameter, was substantiallyreduced within one day when ripening was initiated by transferringthe fruit from 15 to 25°C. The minimum and maximum relaxationtime, parameters which reflect viscosity, were also reducedwithin one day. Mesocarp cell walls were fractionated into water-soluble(WS), hot EDTA-soluble (EDTA), alkaline soluble (hemicellulose)and the residual (cellulose) fractions. The amount of cellulosedid not change during ripening. Rhamnose, arabinose and uronicacids in the WS fraction increased during the initial day ofripening; those same components decreased in the EDTA fraction.A molecular weight downshift in the WS acidic polysaccharideswas detected within one day, while only slight changes wereobserved in the molecular weights of the EDTA fraction. Thequantities of individual sugar components of major hemicellulosefraction were unchanged, but there was a prominent molecularweight downshift in the xyloglucan components within one day.These results clearly revealed that both elastic and viscousproperties of avocado mesocarp tissues were substantially alteredduring ripening, and that the solubility changes in acidic polysaccharidesand decreases in the average molecular weight of cell wall xyloglucancomponents were associated with significant changes in fruittexture. (Received December 13, 1996; Accepted March 5, 1997)     

Extensive solubilization and depolymerization of cell wall polysaccharides during avocado (Perseaamericana) ripening involves concerted action of polygalacturonase and pectinmethylesterase

During the ripening of avocado ( Persea americana Mill.) fruit, water-soluble polyuronides increased dramatically, concomitant with marked downshifts in molecular mass. Treatment of cell walls from pre-ripe fruit with purified avocado polygalacturonase (PG, EC 3.2.1.15) promoted the release and molecular mass downshift of polyuronides. The polyuronides released by PG were similar in size distribution to water-soluble polyuronides from fruit at intermediate stages of ripening. Polyuronides released from pre-ripe fruit by PG, although of relatively high molecular mass, were not further degraded upon additional incubation with fresh enzyme. Similarly, water-soluble polyuronides prepared from fruit at intermediate stages of ripening were largely resistant to the action of purified PG in vitro. When polyuronides derived from fruit at intermediate stages of ripening were treated with weak alkali or pectinmethylesterase (PME, EC 3.1.1.11), extensive molecular mass downshifts occurred in response to incubation with PG. These results suggest that PG plays the central role in polyuronide degradation in ripening avocado fruit cell walls and that partial de-esterification is necessary for the increase in the susceptibility of polyuronides to PG. Differences in the patterns of polyuronide depolymerization in avocado fruit compared with the more thoroughly characterized tomato fruit are discussed.     

Expression and transport of cellulase in avocado mesocarp during ripening

Summary Cellulase localization in the mesocarp of ripening avocado fruits (Persea americana Mill. cv. Hass) was studied by a variety of immunological methods. As localized by immunodetection on whole fruit tissue blots, cellulase first appeared near the stylar end of the fruit during the late portion of the rise in climacteric respiration. Cellulase appearance subsequently expanded outward and upward, reaching the peduncle end of the fruit by the day after the climacteric peak. Cellulase expression in cells surrounding vascular bundles was delayed relative to expression in the adjacent mesocarp. Immuno-labeled frozen sections, viewed with the light microscope, showed that cellulase appeared in both parenchyma and oil cells concom-mitantly with wall breakdown. Immunogold detection of cellulase by electron microscopy revealed labeling associated with the endoplasmic reticulum, plasmodesmata, and cell wall during the period between the late portion of the climacteric rise and the day after the climacteric peak. Cellulase appeared in the nucleus during all stages of ripening after the early portion of the climacteric rise. Immunoblot analysis of organelle fractions, isolated from avocado fruit at the climacteric peak of respiration, revealed three molecular weight forms of cellulase; a light and a heavy form found in endoplasmic reticulum-enriched fractions, and an intermediate form found in Golgi and plasma membrane-enriched fractions.Abbreviations Endo-H endoglyosidase H - Tris tris(hydroxymethyl)-aminomethane - MeOH methyl alcohol - EtOH ethyl alcohol - BSA bovine serum albumin - PM plasmamembrane - ATPase adenosine 5-triphosphatase - Pi inorganic phosphate - IDPase inosine 5-di-phosphatase - ER endoplasmic reticulum The work presented here has been submitted in partial fulfillment of the requirements for the Ph.D. degree.     

Upsurge of particulate peroxidase in ripening banana fruit

Peroxidase was isolated from the pulp of ripening banana fruit and assayed with o-dianisidine as hydrogen-donor. Cell macerates contained soluble and particle-bound peroxidase. Soluble peroxidase levels did not appreciably differ in pre-climacteric, climacteric and post-climacteric fruit. Particulate peroxidase levels increased 3-fold with the initiation of the respiration climacteric and gradually declined with the onset of senescence. Bound peroxidase was released from cell wall and membrane fractions with washing in 0–8 M CaCl₂.     

Leaf Abscission Zones in Molinia caerulea (L.) Moench, the Purple Moor Grass

Leaf separation and loss in the grass Molinia caerulea (L.)Moench was investigated using scanning electron microscopy.Leaf senescence and subsequent shedding of leaves was precededby the formation of a leaf abscission zone. The zone containscells which have more than doubled their wall thickness to greaterthan 0-4 µm. The line of fracture associated with thezone principally followed the middle lamellae, leaving intactcells on the fracture faces. Molinia should prove an interestingmodel in which to study abscission processes in the Gramineae. Molinia caerulea, leaf abscission zone, electron microscopy     

果实成熟过程中组织超微结构的变化

依据电镜下观察的果实成熟期间果肉组织结构的变化状态,综合论述了果实成熟过程中,果肉细胞、细胞壁构造、亚细胞结构及细胞间隙的变化,揭示了果实构造的变化与成熟衰老的密切关系。     

Membranes and organelles of dehydratedSelaginella andTortula retain their normal configuration and structural integrity

Summary Dry (7–10% water content) leaves of the spikemossSelaginella lepidophylla (resurrection plant) and of the desiccationtolerant moss,Tortula ruralis were examined by freeze fracture electron microscopy. As has been described for dry seeds, the cells of these dehydrated leaves were shrunken, with highly convoluted walls and membranes. The membranes of all samples had a lipid bilayer organization with dispersed intramembranous particles (IMPs). Lipid droplets were very closely associated with the plasmamembrane. Chloroplasts were surrounded by a double membrane envelope and contained well-organized grana. Mitochondria were irregular in outline, and endoplasmic reticulum and cytoplasmic vesicles were present.Abbreviations ABA abscisic acid - EF exoplasmic fracture - FTIR Fourier transform infrared analysis - H_II hexagonal II - IMPs intramembranous particles - MGDG monogalactosyl diacylglycerol - NMR nuclear magnetic resonance - PE phosphatidylethanolamine - PF protoplasmic fracture - PS I photosystem I - PS II photosystem II     

Changes in the Arrangement of Microtubules and Microfibrils in Differentiating Conifer Tracheids During the Expansion of Cells

The arrangements of microtubules and the cellulose microfibrilsof radial walls in tracheids of Abies sachalinensis Mastersduring the expansion of cells were examined by immunofluorescenceand field-emission scanning electron microscopy. The radialdiameter of tracheids increased to three to four times thatof cambial initial cells. Microfibrils on the innermost surfaceof primary walls of conifer tracheids at early stages were notwell ordered and most of the microfibrils were oriented longitudinally.As each cell expanded, microfibrils in the process of depositionwere still not well ordered but their orientation changed fromlongitudinal to transverse. When cell expansion ceased, microfibrilswere well ordered and oriented transversely. Cortical microtubulesshowed a change in orientation similar to that of the microfibrils.These results indicate that the orientation of cortical microtubulesis correlated with that of microfibrils as they are being laiddown and with cell morphogenesis in conifer tracheids.Copyright1995, 1999 Academic Press Microfibril, microtubule, tracheid, cell expansion, Abies sachalinensis Masters, field-emission scanning electron microscopy, immunofluorescence microscopy     

Transient increase in locular pressure and occlusion of endocarpic apertures in ripening tomato fruit

Locular pressure was monitored during ripening of tomato (Lycopersicon esculentum Mill.) fruit and the anatomy of the endocarp surface examined using scanning electron microscopy. The manometric pressure of the locule tissue increased from 0 in mature-green fruit to 10 to 50 Pa at the turning or pink stages, and then subsided in ripe fruit. Nonclimacteric fruit containing the ripening inhibitor (rin) mutation showed a similar pattern of internal pressure accumulation during senescence. Build-up of locular tissue pressure occurred in fruit ripening, on or off the plant, as well as in fruit with different susceptibility to cuticle cracking. Apertures ranging from 18-31 μm in width and 33-41 μm in length, with densities ranging from 6.7 to 47.9 apertures · mm⁻² were observed in the endocarp of mature-green fruit. These apertures were progressively occluded during early ripening and were absent in late ripening fruit. Aperture occlusion might result in reduced gas exchange between the locule and external fruit atmosphere, resulting in modification of the locular gas composition.     

The Multiple Epidermis-Cuticle Complex of Medlar Fruit Mespilus germanica L. (Rosaceae)

In order to determine the authenticity of the multiple epidermallayers in the pomaceous fruit of Medlar or Mespil (Mespilusgermanica L.), developmental studies were made from 2 weeksbefore anthesis through harvest and storage. Various histochemicaltechniques were used for the determination of epidermal cellwall structures and cell contents, and for the isolation andstudy of the cuticular membranes. The multiseriate epidermisis derived from successive tangential divisions of the initiallyuniseriate epidermis commencing about 3 weeks post-anthesis.The divisions occur simultaneously around the fruit circumferenceand result in the formation of a normally four- to five-layeredepidermis at fruit maturity. As each epidermal layer is derivedit concomitantly develops a distinct, flanged cuticle that remainspersistent until sloughing of the layer occurs. Evidence providedby light and scanning electron microscopy indicates the presenceof discrete ubiquitous pores and non-anastomosing, anticlinallyoriented canals in the cuticular membranes. Measurements weremade of individual cuticular membrane thicknesses during development,and of cuticular pore dimensions in the mature fruit; cuticularpore numbers were calculated. A brief study was made of therelationship between lenticel development and development ofthe multiseriate epidermis. Mespilus germanica L., Medlar (Mespil) fruit, multiseriate epidermis, cuticular membrane, cuticular pores, transcuticular canals, lenticels     

Importance of the Fixative for Reliable Ultrastructural Preservation of Poikilohydric Plant Tissues. Observations on Dry, Partially, and Fully Hydrated Tissues ofSelaginella lepidophylla

Leaves of desiccated ‘resurrection plants’,Selaginellalepidophylla, were hydrated either through the roots of intactplants or as isolated organs. Air-dry tissue and samples at1, 4, 8 and 24 h (both detached and intact) of hydration wereprepared for electron microscopy using aldehyde fixatives ofdifferent osmotic strengths. Both dry and hydrated tissues werealso prepared using freeze substitution. Significant differencesin the ultrastructural preservation of these different sampleswere noted. There was a direct correlation between the osmolalityof both the fixative and the tissue with the quality of ultrastructuralpreservation. When the osmolality of the fixative was slightly(or even considerably) higher than that of the tissue, optimalpreservation was achieved. Freeze substitution, however, gavethe most faithful preservation of all subcellular compartments,despite the frequent presence of small ice crystals. Additionally,hydration of detached leaves for more than 4 h resulted in swellingdamage of the organelles and cytoplasm, regardless of the fixationprotocol. Broadly interpreted, the results of this study indicate thatan optimal preservation of plant cell and organelle ultrastructurecan be achieved by the use of high osmolality fixatives or,preferably, freeze substitution. These results are also importantin determining the method of hydration of poikilohydric samplesfor physiological studies and for interpretation of functionalchanges as related to the structural condition of the organelles.Copyright1997 Annals of Botany Company Selaginella; fixation; ultrastructure; dry; hydrated     

Cellulase activity and fruit softening in avocado

Cellulase activity in detached avocado (Persea americana Mill.) fruits was found to be directly correlated with ripening processes such as climacteric rise of respiration, ethylene evolutin, and softening. This activity in the pericarp could be induced by ethylene treatment, and the more mature the fruit—the faster and the greater was the response. Only a very low cellulase activity could be detected in hard avocado fruit right after harvest. Cellulase activity was highest at the distal end of the fruit, lower in the midsection, and lowest at the proximal end. The enzyme is heat-labile and appeared to have activity of an endocellulase nature mainly. Electron micrographs of cell walls from hard and soft fruits are presented.     

Polyuronides in Avocado (Persea americana) and Tomato (Lycopersicon esculentum) Fruits Exhibit Markedly Different Patterns of Molecular Weight Downshifts during Ripening

Avocado (Persea americana) fruit experience a rapid and extensive loss of firmness during ripening. In this study, we examined whether the chelator solubility and molecular weight of avocado polyuronides paralleled the accumulation of polygalacturonase (PG) activity and loss in fruit firmness. Polyuronides were derived from ethanolic precipitates of avocado mesocarp prepared using a procedure to rapidly inactivate endogenous enzymes. During ripening, chelator (cyclohexane-trans-1,2-diamine tetraacetic acid [CDTA])-soluble polyuronides increased from approximately 30 to 40 [mu]g of galacturonic acid equivalents (mg alcohol-insoluble solids)-1 in preripe fruit to 150 to 170 [mu]g mg-1 in postclimacteric fruit. In preripe fruit, chelator-extractable polyuronides were of high molecular weight and were partially excluded from Sepharose CL- 2B-300 gel filtration media. Avocado polyuronides exhibited marked downshifts in molecular weight during ripening. At the postclimacteric stage, nearly all chelator-extractable polyuronides, which constituted from 75 to 90% of total cell wall uronic acid content, eluted near the total volume of the filtration media. Rechromatography of low molecular weight polyuronides on Bio-Gel P-4 disclosed that oligomeric uronic acids are produced in vivo during avocado ripening. The gel filtration behavior and pattern of depolymerization of avocado polyuronides were not influenced by the polyuronide extraction protocol (imidazole versus CDTA) or by chromatographic conditions designed to minimize interpolymeric aggregation. Polyuronides from ripening tomato (Lycopersicon esculentum) fruit extracted and chromatographed under conditions identical with those used for avocado polyuronides exhibited markedly less rapid and less extensive downshifts in molecular weight during the transition from mature-green to fully ripe. Even during a 9-d period beyond the fully ripe stage, tomato fruit polyuronides exhibited limited additional depolymerization and did not include oligomeric species. A comparison of the data for the avocado and tomato fruit indicates that downshifts in polyuronide molecular weight are a prominent feature of avocado ripening and may also explain why molecular down-regulation of PG (EC 3.2.1.15) in tomato fruit has resulted in minimal effects on fruit performance until the terminal stages of ripening.     

Respiratory Contribution of the Alternate Path during Various Stages of Ripening in Avocado and Banana Fruits

The respiration of fresh slices of preclimacteric avocado (Persea americana Mill. var. Hass) and banana (Musa cavendishii var. Valery) fruits is stimulated by cyanide and antimycin. The respiration is sensitive to m-chlorobenzhydroxamic acid in the presence of cyanide but much less so in the presence of antimycin. In the absence of cyanide the contribution of the cyanide-resistant pathway to the coupled preclimacteric respiration is zero. In uncoupled slices, by contrast, the alternate path is engaged and utilized fully in avocado, and extensively in banana. Midclimacteric and peak climacteric slices are also cyanide-resistant and, in the presence of cyanide, sensitive to m-chlorobenzhydroxamic acid. In the absence of uncoupler there is no contribution by the alternate path in either tissue. In uncoupled midclimacteric avocado slices the alternate path is fully engaged. Midclimacteric banana slices, however, do not respond to uncouplers, and the alternate path is not engaged. Avocado and banana slices at the climacteric peak neither respond to uncouplers nor utilize the alternate path in the presence or absence of uncoupler.

The maximal capacities of the cytochrome and alternate paths, V_cyt and V_alt, respectively, have been estimated in slices from preclimacteric and climacteric avocado fruit and found to remain unchanged. The total respiratory capacity in preclimacteric and climacteric slices exceeds the respiratory rise which attends fruit ripening. In banana V_alt decreases slightly with ripening.

The aging of thin preclimacteric avocado slices in moist air results in ripening with an accompanying climacteric rise. In this case the alternate path is fully engaged at the climacteric peak, and the respiration represents the total potential respiratory capacity present in preclimacteric tissue. The respiratory climacteric in intact avocado and banana fruits is cytochrome path-mediated, whereas the respiratory climacteric of ripened thin avocado slices comprises the alternate as well as the cytochrome path. The ripening of intact fruits is seemingly independent of the nature of the electron transport path.

Uncouplers are thought to stimulate glycolysis to the point where the glycolytic flux exceeds the oxidative capacity of the cytochrome path, with the result that the alternate path is engaged.

     

Modification of matrix polysaccharides during avocado (Persea americana) fruit ripening: an assessment of the role of Cx-cellulase

The role of C_x-cellulase (EC 3.2.1.4) in fruit ripening and softening is unknown. In the present study, avocado ( Persea americana ) fruit, a rich source of C_x-cellulase, were examined to determine if the enzyme plays a role in ripening-related hemicellulose metabolism. Hemicelluloses (4 M alkali-soluble) from avocado fruit exhibited a very broad distribution of polymer sizes and an overall decrease in M_r during ripening. Polymers affected were primarily those of large M_r (relative molecular mass). The characteristic total hemicellulose M_r distribution and changes with ripening were also evident for xyloglucan (XG), a putative substrate for avocado C_x-cellulase. Hydrolytic activity toward hemicelluloses from preripe fruit was detected in crude buffer-soluble protein extracts derived from ripe avocado mesocarp tissue. XG was also degraded, and in a pattern similar to that observed during ripening. Purified C_x-cellulase also exhibited activity against specific components of isolated hemicelluloses; however, in contrast to the crude protein. C_x-cellulase alone was without influence on the M_r distribution of avocado XG. Protein depleted of C_x-cellulase was capable of moderate XG depolymerization. We conclude from the present studies that the enzyme C_x-cellulase is not involved in the ripening-related depolymerization of XG in avocado fruit.     

Aspects of the three-dimensional intracellular organization of mesocarp cells as revealed by scanning electron microscopy

Summary The osmium-ligand binding technique and scanning electron microscopy have been applied to the study of the three-dimensional organization of mesocarp cells of a mature avocado fruit. Using this approach the mitochondria of the cells appear as elongated, branching structures and the endoplasmic reticulum consists of a complex of tubular strands, vesiculated strands and lamellar sheets. Associations of the endoplasmic reticulum with other organelles are also apparent. It is suggested that this approach provides a valuable means to assess the structural transitions in cell organization that occur during development or with functional changes.