חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Cell wall changes and partial prevention of fruit softening in prestorage heat treated 'Anna' apples
Year:
1996
Authors :
בן-שלום, נח
;
.
הנזון, יעקב
;
.
לוריא, סוזן
;
.
פינטו, רבקה
;
.
Volume :
72
Co-Authors:
Shalom, N.B., Department of Food Science, ARO, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Hanzon, J., Department of Food Science, ARO, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Pinto, R., Department of Food Science, ARO, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Lurie, S., Department of Postharvest Science, ARO, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
231
To page:
234
(
Total pages:
4
)
Abstract:
Prestorage heat treatment (38°C for 4 days) retarded the softening of 'Anna' apple fruits during 0°C storage. Fruit softening of unheated apples during storage was accompanied by changes in pectic substances: a decrease in uronic acid content in the carbonate-soluble fraction and an increase in the water-soluble fraction. Heat treatment partially inhibited the degradation of uronic acids in the cell wall. The degree of pectin methylation in both heated and non-heated fruit decreased during storage. In heat treated apple fruit the content of galactose and arabinose in the cell wall decreased during storage; in non-heated fruit only galactose decreased. We suggest that the inhibition of solubilisation of the carbonate soluble pectin fraction is one of the main factors contributing to the firmness retention caused by heat treatment. The loss of both arabinose and galactose in heat treated fruits may also play an as yet undefined role in the effect of heat treatment on fruit softening.
Note:
Related Files :
ANNA
Apples
cell wall
Heat treatment
Malus domestica
Malus sylvestris
Softening
Storage
technology and storage
עוד תגיות
תוכן קשור
More details
DOI :
10.1002/(SICI)1097-0010(199610)72:2<231::AID-JSFA644>3.0.CO;2-A
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
20406
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:36
Scientific Publication
Cell wall changes and partial prevention of fruit softening in prestorage heat treated 'Anna' apples
72
Shalom, N.B., Department of Food Science, ARO, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Hanzon, J., Department of Food Science, ARO, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Pinto, R., Department of Food Science, ARO, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Lurie, S., Department of Postharvest Science, ARO, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Cell wall changes and partial prevention of fruit softening in prestorage heat treated 'Anna' apples
Prestorage heat treatment (38°C for 4 days) retarded the softening of 'Anna' apple fruits during 0°C storage. Fruit softening of unheated apples during storage was accompanied by changes in pectic substances: a decrease in uronic acid content in the carbonate-soluble fraction and an increase in the water-soluble fraction. Heat treatment partially inhibited the degradation of uronic acids in the cell wall. The degree of pectin methylation in both heated and non-heated fruit decreased during storage. In heat treated apple fruit the content of galactose and arabinose in the cell wall decreased during storage; in non-heated fruit only galactose decreased. We suggest that the inhibition of solubilisation of the carbonate soluble pectin fraction is one of the main factors contributing to the firmness retention caused by heat treatment. The loss of both arabinose and galactose in heat treated fruits may also play an as yet undefined role in the effect of heat treatment on fruit softening.
Scientific Publication
נגישות
menu      
You may also be interested in