Reduced Cell Size and Cell Wall Components of Apple Softening before Ripening on the Tree

Abstract

The softening of fruit dramatically reduces its market value, especially when this occurs on the tree before ripening. The causes of fruit softening, before ripening, were examined through anatomical and phytochemical comparative analyses between normal fruit, fruit softened on the tree, and stored fruit. The typical morphological changes that occurred with the fruit included early senescence and decreased firmness. The decrease in firmness of softening fruit was due to smaller cell sizes but larger intercellular spaces. The water and free sugar content of the fruit flesh, as well as the weight and sugar content of the cell walls, were significantly lower in softening fruit. Conversely, uronic acid levels and β-galactosidase activity were slightly higher in the softening compared to normal fruit, but the latter was lower than in stored fruit. The results indicated that reduced cell size and cell wall mass were major changes occurring during fruit softening on the tree before ripening, suggesting a difference in the softening mechanisms in ripening and stored fruit.