Journal
FOOD CHEMISTRY
Volume 225, Issue -, Pages 87-97Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.008
Keywords
Apricot; Postharvest softening; Calcium chloride; Cell wall; Polysaccharides; Nanostructure; Atomic force microscopy; Pectin
Funding
- Singapore Ministry of Education [R-143-000-583-112]
- NSFC [31371851, 31071617]
- Natural Science Foundation of Jiangsu Province [BK20141220]
- Applied Basic Research Project (Agricultural) Suzhou Science and Technology Planning Programme [SYN201522]
- industry grant - Changzhou Qihui Management & Consulting Co., Ltd [R-143-000-616-597]
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Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5 degrees C or 10 degrees C. Storage at 5 degrees C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1 nm for water-soluble pectin, 11.7, 17.6 and 19.5 nm for chelate-soluble pectin, and 15.6 and 23.4 nm for hemicellulose. The results suggest that texture of apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5 degrees C. (C) 2017 Elsevier Ltd. All rights reserved.
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