期刊
FOOD CHEMISTRY
卷 128, 期 4, 页码 1072-1079出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.04.016
关键词
Apple; alpha-L-Arabinofuranosidase; beta-Galactosidase; Calcium dips; Cell wall; Firmness; Pectate lyase; ULO storage
资金
- Ministerio de Ciencia e Innovacion (MICINN) of Spain
- Ministerio de Educacion y Ciencia (MEC) of Spain [AGL2006-00345/ALI]
Calcium treatment and storage under ultra-low oxygen (ULO) conditions are common post-harvest practices aimed at delaying ripening-related softening of apple (Malus x domestica Borkh.) fruit, but the biochemical mechanisms underlying these effects have not been determined conclusively to date. In this study, commercially mature 'Golden Reinders' apples were dipped in 2% calcium chloride prior to storage at 1 degrees C and 92% RH under either regular air or ultra-low oxygen (ULO; 1 kPa O-2:2kPa CO2) for 19 or 31 weeks, and kept thereafter at 20 degrees C for 0, 7 or 14 days in order to simulate the usual marketing time. Cell wall composition and cell wall-modifying enzyme activities were determined in relation to fruit firmness. ULO-storage and calcium dips were effective for firmness preservation, seemingly due to decreased pectin solubilisation. beta-Galactosidase, alpha-L-arabinofuranosidase and pectate lyase activities were correlated positively with firmness loss of 'Golden Reinders' fruit after storage. (C) 2011 Elsevier Ltd. All rights reserved.
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