Plant Physiol, October 1999, Vol. 121, pp. 363-372

Changes in Cell Wall Polysaccharides of Green Bean Pods during Development

Agrotechnological Research Institute, P.O. Box 17, 6700 AA Wageningen, The Netherlands (T.S.-S., J.G.B., M.T.C.K., M.P., K.R.); Department of Experimental Botany, University of Nijmegen, Toernooiveld 1, P.O. Box 9010, 6500 GL Nijmegen, The Netherlands (J.D.); and Department of Food Science, Wageningen Agricultural University, Bomenweg 2, 6703 HD Wageningen, The Netherlands (A.G.J.V.)

The changes in cell wall polysaccharides and selected cell wall-modifying enzymes were studied during the development of green bean (Phaseolus vulgaris L.) pods. An overall increase of cell wall material on a dry-weight basis was observed during pod development. Major changes were detected in the pectic polymers. Young, exponentially growing cell walls contained large amounts of neutral, sugar-rich pectic polymers (rhamnogalacturonan), which were water insoluble and relatively tightly connected to the cell wall. During elongation, more galactose-rich pectic polymers were deposited into the cell wall. In addition, the level of branched rhamnogalacturonan remained constant, while the level of linear homogalacturonan steadily increased. During maturation of the pods, galactose-rich pectic polymers were degraded, while the accumulation of soluble homogalacturonan continued. During senescence there was an increase in the amount of ionically complexed pectins, mainly at the expense of freely soluble pectins. The most abundant of the enzymes tested for was pectin methylesterase. Peroxidase, -galactosidase, and -arabinosidase were also detected in appreciable amounts. Polygalacturonase was detected only in very small amounts throughout development. The relationship between endogenous enzyme levels and the properties of cell wall polymers is discussed with respect to cell wall synthesis and degradation.