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Analysis of Fruit Lignin Content, Composition, and Linkage Types in Pear Cultivars and Related Species.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-02-13 , DOI: 10.1021/acs.jafc.9b07396 Lumin Zhang 1 , Hiroshi Kamitakahara 2 , Hideki Murayama 3 , Takanori Ohsako 1 , Akihiro Itai 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-02-13 , DOI: 10.1021/acs.jafc.9b07396 Lumin Zhang 1 , Hiroshi Kamitakahara 2 , Hideki Murayama 3 , Takanori Ohsako 1 , Akihiro Itai 1
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Lignin content, composition, and linkage types were investigated in pear fruit cultivars and related species. Lignin content increased during early stages and then decreased toward ripening in the core and flesh of "Gold Nijisseiki" and "Alexandrine Douillard". The lignin content was highest at harvest in Chinese quince. Only trace amounts of lignin were detected in apple flesh. The lignin content was low in Japanese pears "Ohshu", "Hosui", and "Kosui", and the noncondensed lignin index was high in flesh. The lignin type was guaiacyl-syringyl (GS) in these pears and related species. The S/G ratio at harvest varied widely (0.75-2.64) and increased during early stages and remained constant toward harvest in "Gold Nijisseiki" and "Alexandrine Douillard". "Gold Nijisseiki" and "Alexandrine Douillard" were determined to be G- and S-lignin-rich types, respectively. β-Aryl ether, phenylcoumaran, and resinol interunit linkage types were detected among monolignol bonds, and β-Aryl ether units were the main linkages in the pear.
中文翻译：
梨品种和相关物种中水果木质素含量，组成和连接类型的分析。
研究了梨果实品种和相关物种中木质素的含量，组成和连锁类型。木质素的含量在早期阶段增加，然后在“金Nijisseiki”和“ Alexandrine Douillard”的果肉和果肉中逐渐下降。木瓜收获时木质素含量最高。苹果肉中仅检测到少量的木质素。日本梨“ Ohshu”，“ Hosui”和“ Kosui”的木质素含量低，果肉的未凝结木质素指数高。在这些梨和相关物种中，木质素类型是愈创木基-丁香基（GS）。采收期的S / G比变化很大（0.75-2.64），并且在早期阶段有所增加，并且在“ Gold Nijisseiki”和“ Alexandrine Douillard”采收时保持恒定。“金Nijisseiki” 和“ Alexandrine Douillard”分别被确定为富含G和S的木质素类型。在单木质醇键之间检测到β-芳醚，苯基香豆素和树脂醇单元间键类型，并且β-芳醚单元是梨中的主要键。
更新日期：2020-02-13
中文翻译：
梨品种和相关物种中水果木质素含量，组成和连接类型的分析。
研究了梨果实品种和相关物种中木质素的含量，组成和连锁类型。木质素的含量在早期阶段增加，然后在“金Nijisseiki”和“ Alexandrine Douillard”的果肉和果肉中逐渐下降。木瓜收获时木质素含量最高。苹果肉中仅检测到少量的木质素。日本梨“ Ohshu”，“ Hosui”和“ Kosui”的木质素含量低，果肉的未凝结木质素指数高。在这些梨和相关物种中，木质素类型是愈创木基-丁香基（GS）。采收期的S / G比变化很大（0.75-2.64），并且在早期阶段有所增加，并且在“ Gold Nijisseiki”和“ Alexandrine Douillard”采收时保持恒定。“金Nijisseiki” 和“ Alexandrine Douillard”分别被确定为富含G和S的木质素类型。在单木质醇键之间检测到β-芳醚，苯基香豆素和树脂醇单元间键类型，并且β-芳醚单元是梨中的主要键。
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