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Effects of paper containing 1-MCP postharvest treatment on the disassembly of cell wall polysaccharides and softening in Younai plum fruit during storage
- Source :
- Food Chemistry. 264:1-8
- Publication Year :
- 2018
- Publisher :
- Elsevier BV, 2018.
-
Abstract
- 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 °C were investigated. As compared to the control plums, 1.2 μL·L−1 1-MCP-treated plums exhibited higher firmness, lower activities of cell wall-degrading enzymes (pectinesterase, polygalacturonase, cellulase and β-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.
- Subjects :
- Cyclopropanes
Paper
food.ingredient
Pectin
Cell wall disassembly
Polysaccharide
040501 horticulture
Analytical Chemistry
Cell wall
chemistry.chemical_compound
0404 agricultural biotechnology
food
Cell Wall
Polysaccharides
Food science
Cellulose
Pectinase
Softening
chemistry.chemical_classification
Chemistry
Food Packaging
Prunus domestica
04 agricultural and veterinary sciences
General Medicine
040401 food science
Pectinesterase
Polygalacturonase
Food Storage
Fruit
Pectins
0405 other agricultural sciences
Carboxylic Ester Hydrolases
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 264
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....bb87bc902bb2b6ae9125d1b4f14fbdef