Abstract

During the ripening process of fruit, the solubilization and depolymerization of cell wall components takes place, which results in the loss of firmness or the softening of fruit. Recently, we reported that two different strawberry cultivars ("Cristal" and "Portola") exhibit differences in their fruit softening values, with "Cristal" being the firmest and "Portola" being the softest. In the present work, we performed a comparative study of the changes in the physicochemical properties of the cell wall-associated polysaccharide contents of these two strawberry fruit cultivars via thermogravimetric analysis (TGA), combined with the first derivative of the thermogram (DTG) curves and morphological studies using scanning electron microscopy (SEM). The "Cristal" sample showed higher thermal stability than the "Portola" sample. Additionally, differences were observed between the "Cristal" and "Portola" samples at different stages, principally in Region II (temperatures between 200 degrees C and 350 degrees C), with a higher thermal stability evident in the green stage of the two cultivars. Notably, a higher thermal stability was observed in the green stage of the "Portola" sample. The highest percentage of cumulative depolymerization (PCD) was observed in the ripe stage of the "Portola" sample. The DTG curve showed four maximum peaks of degradation, which occurred between 170 degrees C and 350 degrees C. Finally, the existence of a relationship between fruit firmness and thermal stability was demonstrated for the two cultivars. This relationship was based on the morphological studies conducted using SEM, which provided new evidence through which to understand the changes within the cell wall polymers of these two strawberry cultivars during the ripening process.