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. 1996 Jun;111(2):447–457. doi: 10.1104/pp.111.2.447

Alterations in Structural Polysaccharides during Liquefaction of Tomato Locule Tissue.

G W Cheng 1, D J Huber 1
PMCID: PMC157855  PMID: 12226301

Abstract

The locule tissue of tomato (Lycopersicon esculentum, Mill.) undergoes extensive liquefaction during ripening. In this study, the solubility, molecular mass, and glycosyl composition of locule pectic and alkali-soluble polysaccharides were examined with the aim of identifying features contributing to the unique properties of this tissue. Ethanol-insoluble solids were prepared from de-seeded locule tissue from tomato fruit at the immature green (IMG), mature green, and breaker stages of development. Ethanol-insoluble pectins were extracted sequentially in H2O, 50 mM trans-1,2-diaminocyclohexane-N,N,N[prime],N[prime]-tetraacetic acid, 50 mM Na2CO3, and 4 M KOH. At the IMG stage, nearly 85% of the locule pectins were solubilized by water, trans-1,2-diaminocyclohexane-N,N,N[prime],N[prime]-tetraacetic acid, and Na2CO3 solutions. Solubility increased only slightly with further locule development. The noncovalently associated polymers were of high molecular mass throughout liquefaction. Polymers extracted in mild alkali were of considerably lower molecular mass. Locule pectins in IMG fruit were heavily glycosylated with galactose, arabinose, and xylose. All pectin classes exhibited similar deglycosylation trends during liquefaction. Locule hemicelluloses were rich in glucose, xylose, and arabinose. These polymers collectively showed molecular mass downshifts with minimal compositional changes during liquefaction. The KOH-soluble material also included xylose-rich acidic polymers not matching the neutral sugar profile of the noncovalently associated pectic polymers.

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Selected References

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