Skip to Main content Skip to Navigation

Caracterization of non-covalent interactions between cell wall and procyanidins during ripening of pears

Abstract : In order to study overripening impact on cell wall–procyanidin interactions, perry pear cell walls and procyanidins were isolated and characterized at ripe and overripe stage. Their associations were quantified using Langmuir isotherms and isothermal titration calorimetry.Perry pears were rich in procyanidins with high degree of polymerization and their constitutive units were mainly (-)-epicatechin. Cell walls isolated from the whole flesh and parenchyma cells were characterized by extremely methylated pectin and highly branched rhamnogalacturonans whereas cell walls from stone cells and skin were more lignified and rich in hemicelluloses.Overripening did not modify procyanidin structure and molar mass distribution, but the distribution of the procyanidin-containg aggregates in the vacuoles was modified, from dispersed in ripe pears to close to the tonoplast in overripe pears. Between the ripe and overripe stage, pear cell walls lost pectic side chains, arabinans and galactan, mostly from cell walls isolated from parenchyma cells and the whole flesh.The affinity between procyanidins and cell walls decreased as follows: parenchyma cells > flesh > stone cells > skin as reported by Langmuir isotherms. The amount of bound procyanidins increased at the overripe stage notably for the cell walls from stone cells and whole flesh. Isothermal titration calorimetry indicated that overripening induced the modification of cell wall binding mechanism especially for parenchyma cells where interactions were driven by hydrophobic interactions.The increase of procyanidin binding capacity at the overripe stage was confirmed by juice pressing where overripe pear juices were poorer in procyanidins than ripe pear juices whereas fruit procyanidin contents did not change with overripening.
Complete list of metadatas

Cited literature [282 references]  Display  Hide  Download
Contributor : Abes Star :  Contact
Submitted on : Thursday, February 8, 2018 - 3:52:07 PM
Last modification on : Friday, June 26, 2020 - 11:04:03 AM
Long-term archiving on: : Wednesday, May 9, 2018 - 2:00:36 PM


Version validated by the jury (STAR)


  • HAL Id : tel-01704631, version 1



Marwa Brahem. Caracterization of non-covalent interactions between cell wall and procyanidins during ripening of pears. Sciences and technics of agriculture. Université d'Avignon, 2017. English. ⟨NNT : 2017AVIG0692⟩. ⟨tel-01704631⟩



Record views


Files downloads