The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness

Chen, Fusheng; Zhang, Lifen; An, Hongjie; Yang, Hongshun; Sun, Xiaotang; Liu, Hui; Yao, Yongzhi; Li-te, LI

doi:10.1016/j.lwt.2008.03.016

Cited by 49 publications

(25 citation statements)

References 21 publications

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“…Recently, Yang et al (2009) showed differences in the length of sodium carbonate extracted pectin molecules of soft and crispy peach cultivars, whereas water and chelator soluble pectins (CSP) did not differ much. Chen et al (2009) found that hemicellulose molecules of crisp Chinese cherry cultivars were thicker than soft ones. Cybulska et al (2013) showed that apples with thicker cellulose microfibrils were more crispy and had better texture.…”

Section: Introductionmentioning

confidence: 98%

“…It is agreed that in the pant cell walls, cellulose macrofibrils are interlinked with hemicellulose fibrils via hydrogen bonds, whereas pectins form an amorphous matrix (Geitmann 2010). To date, a few studies on individual polysaccharides have suggested that the molecular structure, i.e., diameter, length and branching of polysaccharides, may be important for the texture of fruits (Chen et al 2009;Liu et al 2009;Yang et al 2005;Zhang et al 2010;Cybulska et al 2013). However, there is lack of comprehensive studies on the role of the structure of each polysaccharide, i.e., pectins, hemicellulose and cellulose together for texture of fruits.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness

Zdunek

Kozioł

Pieczywek

et al. 2014

Food Bioprocess Technol

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The nanostructure of polysaccharides is supposed to determine properties such as stiffness or diffusivity of cell walls and their functionality for various tailored properties of food. However, at present, a relation of these nano-properties with sensory texture and firmness remains to some degree unknown. In this work, water (WSP), calcium chelator (CSP) and sodium carbonate (DASP) soluble pectins, hemicellulose and cellulose, extracted from cell walls of two pear cultivars 'Xenia' and 'Conference' at their harvest times, were studied. An atomic force microscope and image analysis were used to evaluate diameter and branching of the molecules. Sensory texture of 'Xenia' was considered as better and its firmness (87 N) was higher than 'Conference' (76 N). WSP molecules were present as short molecules with a height of about 0.5 nm for both cultivars. A chain-like and branched CSP fraction had diameter of about 0.3-0.4 nm for both cultivars with a pronounced contribution of molecules with diameter of about 1 nm for 'Xenia', which had also higher branching index. DASP revealed similar regular structures for both cultivars however the network was much denser for 'Xenia'. A rod-like hemicellulose molecules had length of about 20-400 nm and diameter of 1 nm for 'Xenia' and 1-4 nm for 'Conference'. Cellulose diameter for both cultivars was about 23 nm. This study showed that less degraded, thicker and more branched pectin molecules were associated with higher firmness and more favourable texture. Hemicellulose provided a positive contribution to texture when they were thinner and more flexible.

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Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness

Zdunek

Kozioł

Pieczywek

et al. 2014

Food Bioprocess Technol

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“…Atomic force microscopy was used to image hemicelluloses in Chinese cherry (Prunus pseudocerasus L.), and revealed that the branching pattern of hemicellulose in crisp fruit was oriented in the same direction, but was more irregular in soft fruits. Length of branch chain was unrelated to texture type, but crisp varieties had wider branches and a higher frequency of wide branched chains [30]. Crisp texture in blueberry may also be a result of structural variations in the substitution and branching patterns of the pectic and hemicellulosic components.…”

Section: Resultsmentioning

confidence: 91%

Cell wall composition of the skin and flesh tissue of crisp and standard texture southern highbush blueberry genotypes

Blaker

Olmstead

2015

JBR

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BACKGROUND: Blueberry cultivars with very firm, crisp fruit textures have been developed to increase consumer acceptance and as an aid in production and marketing. The basis for the crisp fruit texture is unknown. OBJECTIVES:The objective of this study was to compare the bioyield force (BF) and cell wall composition of crisp and standard texture blueberry genotypes. METHODS: Bioyield force of seven southern highbush blueberry genotypes having standard ('Springhigh', 'Star', Windsor') and crisp ('Sweetcrisp', FL06-561, FL06-562, and FL98-325) fruit texture was measured on fresh, whole fruits. Dry weight, alcohol insoluble residue (AIR), uronic acids (UA), and neutral sugars (NS) were then measured on separated flesh and skin tissue. RESULTS:The BF of the standard texture genotypes was significantly less than all four crisp genotypes. There were differences in the dry weight and AIR among genotypes, but these differences did not correspond to crisp and standard texture classes. There was no significant difference among genotypes in the measurement of UA or NS. CONCLUSIONS: These results confirm that there is a phenotypic difference between crisp and standard texture blueberry genotypes that can be detected with BF measurements, but that quantitative differences among total cell wall material, pectins, and neutral sugars were not responsible for the variability of these texture types.

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“…Cultivar differences (Fig. 3A and B) could be attributed to differences in the ability to regulate internal electrolyte concentrations (Bolarin et al, 1993), the thickness of the hemicellulose chains (Chen et al, 2009), the type and concentration of constituents in the cell walls (Choi et al, 2002a;Salato et al, 2013), as well as the cuticle composition (waxes and cutin) of the fruit epidermis both at harvest (Lara et al, 2015;Peschel et al, 2007) and after storage (Belge et al, 2014). Given that the mechanism(s) of action are related to structural components, one might expect smaller fruit to have a higher structural integrity.…”

Section: Resultsmentioning

confidence: 99%

Characterizing the Frequency Distributions for Fruit Firmness of Sweet Cherry Cultivars

Stanich¹,

Cliff²,

Hampson³

2016

horts

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Fruit firmness is among the most important characteristics for the quality of sweet cherries. However, little has been published on its underlying frequency distribution. This research was undertaken to examine the firmness distributions (n = 48) from six cultivars [Sandra Rose, Summit, Lapins, Skeena, Sumtare (Sweetheart™), and 13S2009 (Staccato™)], two field treatments [with or without gibberellic acid (GA)], two storage times (0 and 7 days), and two growing seasons (2013 and 2014). Fruit was sampled (n = 300) at optimal maturity and firmness was evaluated using the FirmTech2 Fruit Firmness Tester. Firmness distributions were examined using descriptive statistics: mean, median, standard deviation (sd), minimum, maximum, range, skewness, and excess kurtosis. Nonnormality was assessed using skewness and kurtosis test statistics. Exponential models were fitted to the ascending and descending portions of the distributions and the proportion of “too soft” (percentage < 2.56 N·mm−1) and “too hard” (percentage > 4.71 N·mm−1) fruit was determined. A relatively high proportion of distributions were nonnormal (16/24 to 18/24), either skewed, peaked, or both. While most skewed distributions were skewed negatively, with a higher proportion of softer fruit, the distributions for ‘Sandra Rose’ were skewed positively, with a higher proportion of firmer fruit. Principal component analysis (PCA) showed seasonal, cultivar, treatment, and storage effects among three subsets of cultivars with differing characteristic firmness. The softer early-harvest cultivars (Sandra Rose and Summit) had a higher proportion of “too soft” fruit. GA and storage treatments increased mean firmness and reduced the proportion of “too soft” fruit. The firmer late-harvest cultivars (Skeena, Sumtare, and 13S2009) had a small proportion of “too hard” fruit (0% to 19.3%). The work gained insight into the nature of the firmness distributions for sweet cherries and the type of statistics that are most appropriate for analyzing the data.

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The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness

Cited by 49 publications

References 21 publications

Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness

Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness

Cell wall composition of the skin and flesh tissue of crisp and standard texture southern highbush blueberry genotypes

Characterizing the Frequency Distributions for Fruit Firmness of Sweet Cherry Cultivars

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