Controlled atmosphere storage of apples: Cell wall composition and fruit softening

Siddiqui, S.; Brackmann, Auri; Streif, J.; Bangerth, F.

doi:10.1080/14620316.1996.11515441

Cited by 51 publications

(31 citation statements)

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“…As a conclusion, loss in fruits firmness with the progress of storage period is mainly due to decomposition, enzymatic degradation of insoluble protopectins to more simple soluble pectins, solubilization of cell and cell wall contents as a result of the increasing in pectin esterase activity and subsequent development of juiciness and loss in peel and pulp hardness. These results were in agreement with those previously found by many researches such as Ponomarev (1968) and Siddiqui et al (1996).…”

Section: 2-firmnesssupporting

confidence: 94%

Postharvest Salicylic Acid Application to Improving Eating Quality and Marketability of Anna Apple Fruits

2011

Alexandria Science Exchange Journal: An International Quarterly

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Apples (Cv. Anna) fruit were subjected to salicylic acid at 0.4%, 0.8% and 1.2% and control (dipped in water). Thereafter, fruits were kept for 15 days continuously at 20°C to investigated effect at above mentioned treatments on behaviour of the common cv. apple in Egypt after harvest. The results indicated that salicylic acid treatments at concentration of 0.8% and 1.2% had significant effect on reducing weight loss compared with the control. Both concentrations of salicylic acid decreased soluble solid content (SSC), titratable acidity (TA) and maintain the higher values of firmness.The data also revealed that, the storage period advanced TA, firmness and reducing sugars reduced while SSC and weight loss increased in all tested treatments.

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Section: 2-firmnesssupporting

confidence: 94%

Postharvest Salicylic Acid Application to Improving Eating Quality and Marketability of Anna Apple Fruits

2011

Alexandria Science Exchange Journal: An International Quarterly

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“…This difference may influence the composition and amount of extracted polysaccharides, although we consider that pectin and hemicellulose are important factors for the softening of Japanese apricot fruits, and in the case of 'Nanko', the cellulose fraction also influences fruit softening. Even though an increase in the water-soluble pectin content of the walls during fruit softening has been shown in several studies (Ben-Arie et al, 1996;Carrington et al, 1993;Knee, 1978;McCollum et al, 1989;Muramatsu et al, 2004;Sakurai and Nevins, 1997;Siddiqui et al, 1996), suggesting that high molecular weight pectin polysaccharides are depolymerized into small watersoluble polysaccharides, our results were not in agreement. Instead, the content of EtOH soluble sugar increased during the fruit-softening process ( Table 1).…”

Section: Molecular Weight Distribution Of Cell-wall Polysaccharidescontrasting

confidence: 94%

Differences in Cell-wall Polysaccharide Degradation during Softening Process in Two Cultivars of Japanese Apricot Fruits

Tsuchida¹,

Yakushiji

Oe³

et al. 2014

J. Japan. Soc. Hort. Sci.

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Japanese apricot (Prunus mume Siebold & zucc.) fruits of 'Nanko' have softer flesh than those of 'Gojiro'. Therefore, there are differences in the processability of these cultivars. We investigated the characteristics of cell-wall polysaccharide degradation that significantly affects fruit firmness in these 2 cultivars at unripe, ripe, and drop stages. Fruit firmness of 'Gojiro' was maintained during unripe and ripe stages and decreased after the ripe stage, while that of 'Nanko' decreased constantly and was lower than that of 'Gojiro' at ripe and drop stages. Amount of the pectin and the hemicellulose substances decreased commonly in 'Gojiro' and 'Nanko' in the process of fruit softening, in addition, decrease in mol wt of these polysaccharides significantly synchronized with decrease in fruit firmness, suggesting that degradation of the pectin and the hemicellulose cause the softening of Japanese apricot fruits. The amount of neutral sugar (NS) and uronic acid (UA) in the pectin fraction and NS in the hemicellulose fraction in 'Nanko' decreased more than in 'Gojiro'. Moreover, the cellulose content of 'Nanko' decreased during the fruit-softening process. These results suggest that higher degradation of pectin, hemicellulose, and cellulose in 'Nanko' fruits would result in softer fruits than 'Gojiro'.

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“…After 20 days of storage, CAS was able to maintain fruit firmness significantly better than MAP and this trend continued during further storage, indicating the superiority of continuous atmospheric maintenance. On day 40, tomato firmness in Siddiqui et al (1996) and Vanoli et al (2009), who found lower rate of firmness loss in apples during the storage period in CAS compared to Cold storage. Cenci et al (1997) also reported that CAS treatment enhances the retention of textural properties by preventing the synthesis of cell wall degrading enzymes.…”

Section: Firmnessmentioning

confidence: 94%

Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold storage

et al. 2012

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Effects of controlled atmosphere storage (CAS) and modified atmosphere packaging (MAP) in comparison with conventional cold storage on qualitative properties of green-mature harvested tomato were evaluated. Qualitative properties included firmness, redness value (a*), hue angle, Total Soluble Solids (TSS) content, Titratable Acidity (TA) and TSS/TA. Under CAS and MAP conditions, gas composition was 5 kPa O 2 and 3 kPa CO 2 . Results showed that the ability of CAS and MAP to retard the ripening process was more than cold storage. With regard to maintaining texture and colour, CAS treatment was the best and MAP was better than cold storage. Although amongst storage treatments, the maximum value of TSS was observed in cold storage, its decreasing trend in CAS was slower than that in cold storage. Additionally, MAP and especially CAS slowed down the diminishing trend of TA in tomatoes.

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Controlled atmosphere storage of apples: Cell wall composition and fruit softening

Cited by 51 publications

References 0 publications

Postharvest Salicylic Acid Application to Improving Eating Quality and Marketability of Anna Apple Fruits

Postharvest Salicylic Acid Application to Improving Eating Quality and Marketability of Anna Apple Fruits

Differences in Cell-wall Polysaccharide Degradation during Softening Process in Two Cultivars of Japanese Apricot Fruits

Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold storage

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