ArticleFrontiers in plant science2025
Effect of cell wall polysaccharides on the peelability in table grape berries.
Article in Frontiers in plant science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Phenolic Compounds of Grape Pomace Skin Released During SHIME Colonic Fermentation Shape the Transcriptomic Profile of Tight Junctions, Improving the Barrier Properties in Caco-2 Cells.International journal of molecular sciences · 2026Article
- Grape Berry Splitting Is Correlated with Cell Wall Pectin Content and Cutin Composition.Journal of agricultural and food chemistry · 2025Article
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5 authors.
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Abstract
Grape peelability varieties meet the demand for convenience and hygiene and are popular Grape varieties with easy peelability meet consumer demands for convenience and hygiene, making them increasingly popular. Differences in grape peelability are likely associated with variations in cell wall polysaccharide composition in the pulp and skin. Twelve table grape varieties ('Zaoheibao', 'Qiuhongbao', 'Summer Black', 'Black Balado', 'Jinghongbao', 'Lihongbao', 'Flame Seedless', 'Crimson Seedless', 'Wanheibao', 'Wuhecuibao', 'Thompson Seedless' and 'Hutai No. 8') were selected to investigate skin-pulp adherence, skin cell morphology, and cell wall polysaccharide content during fruit development. The role of cell wall polysaccharides in peelability was evaluated by assessing skin-pulp adherencce, skin cell morphology, cell wall polysaccharide content, and activities of related degrading enzymes across developmental stages of different grape varieties. Results showed that skin-pulp adherencce decreased by 6.4%~52.4% during fruit development, with significant varietal differences. 'Black Balado' exhibited the highest adhesion, while 'Flame Seedless' had the lowest. Cluster analysis grouped ten Eurasian grape varieties into two categories. The first group, which was easier to skin, included 'Flame Seedless', 'Thompson Seedless', 'Wuhecuibao', 'Zaoheibao', 'Wanheibao', 'Jinghongbao', 'Lihongbao', 'Qiuhongbao' and 'Wuhebai'. The second group, characterized by poor peelability, included 'Black Balado'. Anatomical observations revealed that as fruit development progressed, intercellular adhesion weakened and pulp cell separation became more pronounced. As fruit developed, cell wall polysaccharide content (cell wall material, cellulose, hemicellulose, protopectin, chelator-soluble pectin, water soluble pectin) decreased, while the activities of related degrading enzymes (cellulase, β-glucosidase, xylanase, xyloglucan endotransglycosylase, β-mannanase, polygalacturonase, pectate lyase, pectin methyl esterase, β-galactosidase, α-L-arabinofuranosidase) gradually increased. Specifically, the cell wall material content of the cell walls decreased by 30.3% to 64.8% in the pulp and by 23.9% to 51.4% in the pericarp across different varieties. protopectin and chelator-soluble pectin showed the most significant declines. In 'Flame Seedless' peel, protopectin content decreased by 97.1%, from 2067 µg•g
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