נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Pectic polymer changes in nectarines during normal and abnormal ripening
Year:
1994
Source of publication :
Phytochemistry
Authors :
לוין, עמוס
;
.
לוריא, סוזן
;
.
Volume :
36
Co-Authors:

Lurie, S., Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan, 50250, Israel
Levin, A., Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan, 50250, Israel
Greve, L.C., Department of Pomology, University of California, Davis, CA 95616, United States
Labavitch, J.M., Department of Pomology, University of California, Davis, CA 95616, United States

Facilitators :
From page:
11
To page:
17
(
Total pages:
7
)
Abstract:
Nectarines (Prunus persica, cv Fiesta Red) were harvested and either ripened for five days at 20° or stored for eight weeks at 0° in air or in a controlled atmosphere (CA) of 10% CO2 and 15% O2 before ripening. Air-stored fruit developed the flesh disorder of mealiness, while CA-stored fruit did not. During storage, the degree of esterification of the cell wall decreased in air- but not CA-stored fruits. Air-stored fruits retained more pectin in the sodium carbonate fraction after ripening and the polymers in the trans-1,2-diaminocyclohexane-N,N,N′, N′-tetraacetic acid (CDTA) and water-soluble fractions were of smaller M, than unstored or CA-stored fruits. Air storage also led to loss of arabinose from the sodium carbonate and guanidine thiocyanate fractions, and a lower arabinose content was also found in the CDTA fraction when air-stored fruits were ripened. The size distribution of componentsof the pectic fractions from air-stored fruits differed from fruits after harvest or CA-storage. In comparison with air-stored fruit, the CA-stored fruit showed changes in cell wall components which were very similar to those in fruit ripened immediately after harvest. © 1994.
Note:
Related Files :
cell wall
Controlled atmosphere
mealiness.
Prunus persica
Prunus persica nucipersica
ripening
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/S0031-9422(00)97003-1
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23115
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:57
Scientific Publication
Pectic polymer changes in nectarines during normal and abnormal ripening
36

Lurie, S., Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan, 50250, Israel
Levin, A., Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan, 50250, Israel
Greve, L.C., Department of Pomology, University of California, Davis, CA 95616, United States
Labavitch, J.M., Department of Pomology, University of California, Davis, CA 95616, United States

Pectic polymer changes in nectarines during normal and abnormal ripening
Nectarines (Prunus persica, cv Fiesta Red) were harvested and either ripened for five days at 20° or stored for eight weeks at 0° in air or in a controlled atmosphere (CA) of 10% CO2 and 15% O2 before ripening. Air-stored fruit developed the flesh disorder of mealiness, while CA-stored fruit did not. During storage, the degree of esterification of the cell wall decreased in air- but not CA-stored fruits. Air-stored fruits retained more pectin in the sodium carbonate fraction after ripening and the polymers in the trans-1,2-diaminocyclohexane-N,N,N′, N′-tetraacetic acid (CDTA) and water-soluble fractions were of smaller M, than unstored or CA-stored fruits. Air storage also led to loss of arabinose from the sodium carbonate and guanidine thiocyanate fractions, and a lower arabinose content was also found in the CDTA fraction when air-stored fruits were ripened. The size distribution of componentsof the pectic fractions from air-stored fruits differed from fruits after harvest or CA-storage. In comparison with air-stored fruit, the CA-stored fruit showed changes in cell wall components which were very similar to those in fruit ripened immediately after harvest. © 1994.
Scientific Publication
You may also be interested in