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Modifications of cell wall pectin in chilling-injured 'Friar' plum fruit subjected to intermediate storage temperatures.
- Source :
-
Food chemistry [Food Chem] 2018 Mar 01; Vol. 242, pp. 538-547. Date of Electronic Publication: 2017 Sep 19. - Publication Year :
- 2018
-
Abstract
- 'Friar' plum (Prunus salicina Lindl.) fruit were stored at low (0°C), intermediate (5 and 15°C) and ambient temperature (25°C). Flesh translucency was evidenced as the main chilling injury (CI) symptom and the CI developed rapidly at 5 and 15°C but suppressed at 0°C. Modifications of cell wall pectin in 'Friar' plums were investigated during storage. Sodium carbonate-soluble pectin (SSP) was found to be predominant in the fruit but it decreased more rapidly at 5 and 15°C than 0°C. Nevertheless, SSP possessed abundant galactose, arabinose and rhamnose at 5 and 15°C. Nanostructural observations indicated that the detachment and degradation of linear backbone chains in SSP molecules were enhanced at 5 and 15°C. Therefore, the development of CI of 'Friar' plums at intermediate temperatures was associated with the modifications of SSP in the cell wall pectin of the fruit subjected to chilling stress.<br /> (Copyright © 2017 Elsevier Ltd. All rights reserved.)
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 242
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 29037727
- Full Text :
- https://doi.org/10.1016/j.foodchem.2017.09.090