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Swelling of cell walls in mature sweet cherry fruit: factors and mechanisms
Planta ( IF 4.3 ) Pub Date : 2020-02-14 , DOI: 10.1007/s00425-020-03352-y Christine Schumann 1 , Moritz Knoche 1
Planta ( IF 4.3 ) Pub Date : 2020-02-14 , DOI: 10.1007/s00425-020-03352-y Christine Schumann 1 , Moritz Knoche 1
Affiliation
Main conclusion Swelling of sweet cherry cell walls is a physical process counterbalanced by turgor. Cell turgor prevents swelling in intact cells, whereas loss of turgor allows cell walls to swell. Abstract Swelling of epidermal cell walls precedes skin failure in sweet cherry ( Prunus avium ) cracking. Swollen cell walls lead to diminished cell:cell adhesions. We identify the mechanism of cell wall swelling. Swelling was quantified microscopically on epidermal sections following freeze/thaw treatment or by determining swelling pressure or swelling capacity of cell wall extracts. Releasing turgor by a freeze/thaw treatment increased cell wall thickness 1.6-fold within 2 h. Pressurizing cell wall extracts at > 12 kPa prevented swelling in water, while releasing the pressure increased swelling. The effect was fully reversible. Across cultivars, cell wall thickness before and after turgor release in two subsequent seasons was significantly correlated (before release of turgor: r = 0.71**, n = 14; after release of turgor: r = 0.73**, n = 14) as was the swelling of cell walls upon turgor release ( r = 0.71**, n = 14). Close relationships were also identified for cell wall thickness of fruit of the same cultivars grown in the greenhouse and the field (before release of turgor: r = 0.60, n = 10; after release of turgor: r = 0.78**, n = 10). Release of turgor by heating, plasmolysis, incubation in solvents or surfactants resulted in similar swelling (range 2.0–3.1 µm). Cell wall swelling increased from 1.4 to 3.0 µm as pH increased from pH 2.0 to 5.0 but remained nearly constant between pH 5.0 and 8.0. Increasing ethanol concentration decreased swelling. Swelling of sweet cherry cell walls is a physical process counterbalanced by turgor.
中文翻译:
成熟甜樱桃果实细胞壁肿胀:因素和机制
主要结论 甜樱桃细胞壁的肿胀是一个被膨压平衡的物理过程。细胞膨胀防止完整细胞肿胀,而膨胀的丧失使细胞壁膨胀。摘要表皮细胞壁肿胀先于甜樱桃 (Prunus avium) 开裂中的皮肤衰竭。肿胀的细胞壁导致细胞:细胞粘附减少。我们确定了细胞壁肿胀的机制。在冷冻/解冻处理后或通过确定细胞壁提取物的膨胀压力或膨胀能力,在显微镜下对表皮切片上的膨胀进行量化。通过冷冻/解冻处理释放膨压,细胞壁厚度在 2 小时内增加了 1.6 倍。在 > 12 kPa 下对细胞壁提取物加压可防止在水中膨胀,同时释放压力会增加膨胀。效果是完全可逆的。跨品种,在随后的两个季节中,膨压释放前后的细胞壁厚度显着相关(膨压释放前:r = 0.71**,n = 14;膨压释放后:r = 0.73**,n = 14),肿胀也是如此膨胀释放时的细胞壁 (r = 0.71**, n = 14)。温室和田间种植的相同品种果实的细胞壁厚度也有密切关系(释放膨压前:r = 0.60,n = 10;释放膨压后:r = 0.78**,n = 10 )。通过加热、质壁分离、在溶剂或表面活性剂中孵育来释放膨压会导致类似的肿胀(范围 2.0–3.1 µm)。随着 pH 从 pH 2.0 增加到 5.0,细胞壁肿胀从 1.4 增加到 3.0 µm,但在 pH 5.0 和 8.0 之间几乎保持不变。增加乙醇浓度可减少肿胀。
更新日期:2020-02-14
中文翻译:
成熟甜樱桃果实细胞壁肿胀:因素和机制
主要结论 甜樱桃细胞壁的肿胀是一个被膨压平衡的物理过程。细胞膨胀防止完整细胞肿胀,而膨胀的丧失使细胞壁膨胀。摘要表皮细胞壁肿胀先于甜樱桃 (Prunus avium) 开裂中的皮肤衰竭。肿胀的细胞壁导致细胞:细胞粘附减少。我们确定了细胞壁肿胀的机制。在冷冻/解冻处理后或通过确定细胞壁提取物的膨胀压力或膨胀能力,在显微镜下对表皮切片上的膨胀进行量化。通过冷冻/解冻处理释放膨压,细胞壁厚度在 2 小时内增加了 1.6 倍。在 > 12 kPa 下对细胞壁提取物加压可防止在水中膨胀,同时释放压力会增加膨胀。效果是完全可逆的。跨品种,在随后的两个季节中,膨压释放前后的细胞壁厚度显着相关(膨压释放前:r = 0.71**,n = 14;膨压释放后:r = 0.73**,n = 14),肿胀也是如此膨胀释放时的细胞壁 (r = 0.71**, n = 14)。温室和田间种植的相同品种果实的细胞壁厚度也有密切关系(释放膨压前:r = 0.60,n = 10;释放膨压后:r = 0.78**,n = 10 )。通过加热、质壁分离、在溶剂或表面活性剂中孵育来释放膨压会导致类似的肿胀(范围 2.0–3.1 µm)。随着 pH 从 pH 2.0 增加到 5.0,细胞壁肿胀从 1.4 增加到 3.0 µm,但在 pH 5.0 和 8.0 之间几乎保持不变。增加乙醇浓度可减少肿胀。