Journal
FOOD CHEMISTRY
Volume 264, Issue -, Pages 1-8Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.05.031
Keywords
Younai plum (Prunus salicina Lindl. cv. Younai); Fruit; Softening; Firmness; Cell wall polysaccharides; Cell wall-degrading enzymes; Cell wall disassembly; 1-Methylcyclopropene (1-MCP)
Funding
- National Key Technology R & D Program of China [2007BAD07B06]
- Finance Department of Fujian Province in China [KLe16H01A, KLe16002A]
- Construction Projects of Top University at Fujian Agriculture and Forestry University of China [612014042]
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Disassembly of cell wall polysaccharides accompanied with softening is very common in harvested fruits. To develop a facile postharvest approach, which can be used at ambient temperature, for suppressing softening and maintaining higher nutritive cell wall polysaccharides of Younai plums, influences of paper containing 1-methylcyclopropene (1-MCP) on firmness, activities of cell wall-degrading enzymes, and contents of cell wall polysaccharide in Younai plums during storage at 25 +/- 1 degrees C were investigated. As compared to the control plums, 1.2 mu L.L-1 1-MCP-treated plums exhibited higher firmness, lower activities of cell wall-degrading enzymes (pectinesterase, polygalacturonase, cellulase and beta-galactosidase), higher contents of cell wall polysaccharides (sodium carbonate-soluble pectin, chelate-soluble pectin, cellulose, and hemicelluloses), and lower content of water-soluble pectin. The results suggested that paper containing 1-MCP, which was convenient to apply under ambient temperature, could significantly inhibit activities of cell wall degrading-enzymes and decrease disassembly of cell wall polysaccharides, and subsequently retard softening in Younai plums.
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