Softening of Canned Apricots: A Chelation Hypothesis

French, David; Kader, Adel A.; Labavitch, John M.

doi:10.1111/j.1365-2621.1989.tb08574.x

Cited by 17 publications

(10 citation statements)

References 2 publications

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“…Firmer yellow fruit are generally preferred for canning (French, Kader, and Labavitch 1989). The improved flesh firmness in response to our biosolid applications contrasted with other reports for the Patterson variety of apricots (French, Kader, and Labavitch 1989;Southwick, Yeager, and Weis 1997). The improved firmness may have resulted from higher Ca concentration observed in the fruit harvested from our high biosolid treatment.…”

Section: Biosolid Application On Apricotscontrasting

confidence: 72%

Long‐Term Application of Biosolids on Apricot Production

Bañuelos¹,

Pasakdee²,

Benes³

et al. 2007

Communications in Soil Science and Plant Analysis

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Abstract:The use and disposal of biosolids, or wastewater treatment sludge, as a fertilizer and soil amendment is becoming increasingly widespread. We evaluated the multiyear use of biosolids in apricot (Prunus armeniaca L.) production, grown on productive agricultural soils. Class A biosolids were initially applied annually at rates of 0, 1.9, 5.8, and 11.7 Mg . ha 21 (dry basis) to a 2-year-old apricot orchard on the USDA-ARS research site on the eastern side of the San Joaquin Valley, CA. These application rates provided estimated rates of 0 (control), 57, 170, and 340 kg total N . ha 21 yr 21 , respectively. Compared to the control treatment, the applications of biosolids significantly increased soil salinity (electrical conductivity from 1:1 soil -water extract) and total concentrations of nutrients [e.g., calcium (Ca), magnesium (Mg), sulfur (S), phosphorus (P), zinc (Zn), and copper (Cu)] after 7 years but did not increase the concentrations of selected metals [cadmium (Cd), chromium (Cr), cobalt (Co), nickel (Ni), and lead (Pb)] between 0-and 60-cm soil depths. Mean concentrations of total nitrogen (N) and carbon (C) in soils (0-to 15-cm depth) ranged from a low of 1. Biosolids applications did not lead to fruit yield reductions, although fruit maturation was generally delayed and more fruits appeared at picking times at the high rate of application. Yellow fruits collected from all biosolids applications were significantly firmer than were fruit collected from control trees, and they had higher concentrations of Ca, potassium (K), S, iron (Fe), and Zn in the fruit. Among the fruit quality parameters tested, the juice pH, total acidity, and fruit skin color were not significantly affected by biosolids applications. Malic acid concentrations decreased most of the time, while citric acid concentrations increased with increasing rates of biosolids applications. Overall, our results suggest that nonindustrial biosolids applied at an annual rate at or less than 11.7 Mg N . ha 21 (340 kg N . ha 21 ) can be safely used for apricot production on sandy loam soils.

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Section: Biosolid Application On Apricotscontrasting

confidence: 72%

Long‐Term Application of Biosolids on Apricot Production

Bañuelos¹,

Pasakdee²,

Benes³

et al. 2007

Communications in Soil Science and Plant Analysis

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show abstract

“…The first hypothesis, called acid hydrolysis hypothesis, suggested that organic acids, freed from vacuoles during cooking, catalyzed the hydrolysis of texture-determining cell wall constituents (Claypool, 1974;Fraye et al, 2007). For the second concept, called chelating hypothesis, softening resulted from pectin solubilization caused by chelation of wall-bound calcium by natural chelators that were released during cooking (French, Kader, & Labavitch, 1989). In our case, investigations on tissue zones physicochemical characteristics and their correlation to texture after cooking have to be done in order to explain difference in heat-susceptibility to softening observed between varieties.…”

Section: Tablementioning

confidence: 98%

Texture variation in apricot: Intra-fruit heterogeneity, impact of thinning and relation with the texture after cooking

Missang¹,

Maingonnat²,

Renard³

et al. 2011

Food Research International

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“…Several studies have shown that VI improves the color of cut fruits by the impregnation of antibrowning agents (Sapers, Garzarella, & Pilizota, 1990), increases firmness of canned peaches and apricots by incorporation of calcium (Javeri, Toledo, & Wicker, 1991;French, Kader & Labavitc, 1989), improves texture and palatability of fruits (Moreno, Bugueño, Velasco, Petzold, & Tabilo-Munizaga. 2004), and reduces microbial counts of chicken meat by infiltration of acid solution into the pores of chicken skin (Deumier, 2004).…”

Section: Introductionmentioning

confidence: 98%