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Compositional changes in cell wall polyuronides and enzyme activities associated with melting/mealy textural property during ripening following long-term storage of ‘Comice’ and ‘d’Anjou’ pears.
- Source :
-
Postharvest Biology & Technology . Jan2018, Vol. 135, p131-140. 10p. - Publication Year :
- 2018
-
Abstract
- Irregular ripening is a major deterrent for the purchase of European pears. Cell wall polyuronides and related- modifying enzymes were investigated in two European winter pears, ‘Comice’ and ‘d’Anjou’, during ripening at 20 °C following 5 and 8 months of storage at −1.1 °C. Both pear cultivars developed a melting (buttery-juicy) texture and higher water-soluble polyuronides (WSP) in flesh tissue after 5 months, but the pears’ texture quality decreased and a mealy (coarse-dry) texture presented in ‘Comice’ pear after long-term storage. Activities of pectin methylesterase (PME) and α-arabinofuranosidase (α-ARF) in ‘Comice’ pears was positively correlated with texture development, whereas in ‘d’Anjou’ pears polygalacturonase (PG), PME, cellulase (CEL), and β-galactosidase (β-GAL) were more highly correlated with texture. 1-MCP reduced pear ripening by inhibiting ethylene production and the activities of cell wall-modifying enzymes, maintaining higher antioxidants, and alleviating membrane lipid peroxidation. These results indicated melting texture developed in European pears as a result of the synthesis of WSP and increase of PME activity during pear fruit softening. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 09255214
- Volume :
- 135
- Database :
- Academic Search Index
- Journal :
- Postharvest Biology & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 125546679
- Full Text :
- https://doi.org/10.1016/j.postharvbio.2017.09.010