Cell wall properties of kiwifruit affected by low temperature breakdown

Bauchot, A.D.; Hallett, Ian C.; Redgwell, Robert J.; Lallu, N.

doi:10.1016/s0925-5214(99)00016-2

Cited by 38 publications

(19 citation statements)

References 19 publications

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“…A higher firmness or failure stress for stiffer fruits means that they are more resistant to bruising. The softening process during kiwifruit normal ripening is also associated with decrease in the cell wall resistance and porosity (Bauchot et al 1999). The effect of ripeness on bruise susceptibility is the same of the effect for peaches (Ahmadi et al 2010).…”

Section: Effect Of Kiwifruit Acoustic Stiffness On Absorbed Energymentioning

confidence: 99%

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Bruise susceptibilities of kiwifruit as affected by impact and fruit properties

Ahmadi¹

2012

Res. Agric. Eng.

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Ahmadi E., 2012. Bruise susceptibilities of kiwifruit as affected by impact and fruit properties. Res. Agr. Eng., 58: 107-113.Kiwifruit bruise damage is a common postharvest disorder that substantially reduces fruit quality and marketability. Fruit bruise cause tissue softening and make them more susceptible to undesired agents such as diseases-inducing agents. Factors that affect kiwifruit bruise susceptibility such as impact properties and fruit properties were investigated. Two bruise prediction models were constructed for the damage susceptibility of kiwifruit (measured by absorbed energy) using multiple linear regression analyses. Kiwifruits were subjected to dynamic loading by means of a pendulum at three levels of impact. Significant effects of acoustic stiffness, temperature and the radius of curvature and some interactions on bruising were obtained at 5% probability level.

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Section: Effect Of Kiwifruit Acoustic Stiffness On Absorbed Energymentioning

confidence: 99%

“…Agar et al (1999) reported that softening of kiwifruit increases as storage temperature increases. During low temperature storage, kiwifruit underwent a cell wall change which is associated with normal fruit softening (Bauchot et al 1999).…”

Section: Effect Of Kiwifruit Temperature On Absorbed Energymentioning

confidence: 99%

Bruise susceptibilities of kiwifruit as affected by impact and fruit properties

Ahmadi¹

2012

Res. Agric. Eng.

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“…Any change in the factors affecting the pectic matrix may change the porosity. For example, it was reported that low temperature decreased the pore size of the CW by modifying CW composition (Bauchot et al 1999;Rajashekar and Lafta 1996). Boron can affect the pore size by influencing the borate ester cross-linked pectic network in the primary CW (Fleischer et al 1999).…”

Section: Cell-wall Porositymentioning

confidence: 99%

Interaction of aluminium and drought stress on root growth and crop yield on acid soils

2013

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Background Aluminium (Al) toxicity and drought stress are two major constraints for crop production in the world, particularly in the tropics. The variation in rainfall distribution and longer dry spells in much of the tropics during the main growing period of crops are becoming increasingly important yield-limiting factors with the global climate change. As a result, crop genotypes that are tolerant of both drought and Al toxicity need to be developed. Scope The present review mainly focuses on the interaction of Al and drought on root development, crop growth and yield on acid soils. It summarizes evidence from our own studies and other published/related work, and provides novel insights into the breeding for the adaptation to these combined abiotic stresses. The primary symptom of Al phytotoxicity is the inhibition of root growth. The impeded root system will restrict the roots for exploring the acid subsoil to absorb water and nutrients which is particularly important under condition of low soil moisture in the surface soil under drought. Whereas drought primarily affects shoot growth, effects of phytotoxic Al on shoot growth are mostly secondary effects that are induced by Al affecting root growth and function, while under drought stress root growth may even be promoted. Much progress has recently been made in the understanding of the physiology and molecular biology of the interaction between Al toxicity and drought stress in common bean (Phaseolus vulgaris L.) in hydroponics and in an Al-toxic soil. Conclusions Crops growing on acid soils yield less than their potential because of the poorly developed root system that limits nutrient and water uptake. Breeding for drought resistance must be combined with Al resistance, to assure that drought resistance is expressed adequately in crops grown on soils with acid Al-toxic subsoils.

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“…In addition, at temperatures close to the environmental temperature (26.4 °C), the process tended to reach equilibrium quicker due to higher final moisture content. Pérez-Tello et al (2001), Bauchot et al (1999) and Ferrari et al (2005) evaluated the effect of temperature on the osmotic dehydration of star-fruit, kiwi, and melon, respectively, and reported that some alterations can occur at higher temperatures such as swelling and plasticization of the cell membrane, which make the fruits more permeable to the passage of water and entrance of solids. In addition, an increase in temperature results in a decrease in the viscosity of that of the non-treated sample (p > 0.05).…”

Section: Osmotic Dehydration Kineticsmentioning

confidence: 99%

Effect of process variables on the osmotic dehydration of star-fruit slices

et al. 2012

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The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.

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Cell wall properties of kiwifruit affected by low temperature breakdown

Cited by 38 publications

References 19 publications

Bruise susceptibilities of kiwifruit as affected by impact and fruit properties

Bruise susceptibilities of kiwifruit as affected by impact and fruit properties

Interaction of aluminium and drought stress on root growth and crop yield on acid soils

Effect of process variables on the osmotic dehydration of star-fruit slices

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