Calcium uptake and efflux, ion leakage, internal air space and cation exchange capacity in relation to mealiness in nectarine tissue

Dawson, Debra M.; Watkins, Christopher B.; Melton, Laurence D.

doi:10.1016/0925-5214(93)90005-n

Cited by 13 publications

(8 citation statements)

References 17 publications

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“…Pectin gel formation is responsible for the development of CI, known as woolliness (Ben-Arie and Lavee, 1971;Dawson et al, 1993). Our results confirm the accumulation of low methoxyl high molecular weight pectin during cold storage by abnormal solubilization of cell-wall pectin during continuous de-esterification (Ben-Arie and Lavee, 1971;Ben-Arie and Sonego, 1980;von Mollendorff Dan de Villiers, 1988;Dawson et al, 1992).…”

Section: Discussionsupporting

confidence: 89%

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Pectolytic Enzyme Activity During Intermittent Warming Storage of Peaches

Artés¹,

Caño²,

Fernández-Trujillo³

1996

Journal of Food Science

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Pectin enzyme evolution in peaches intermittently warmed at 15ЊC (15ЊC-IW) and at 20ЊC (20ЊC-IW) for 24 hr every 8 days of storage at 0ЊC, was followed. Cold storage increased PME activity until a constant level was reached, whereas PG decreased after 2 wk. 15ЊC-IW had a similar effect to conventional cold storage. 20ЊC-IW induced a different behavior, PG activity increasing and PME activity decreasing after 2 wk of storage. This different behavior seemed to be related to the development of chilling injury, since 15ЊC-IW did not alleviate chilling injury but 20ЊC-IW did. Chilling injury development during storage was associated with continuous PME activity and inhibition of endo-PG activity after the second week of storage, regardless of exo-PG activity.

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Section: Discussionsupporting

confidence: 89%

“…These pectins tend to gel in the presence of extracellular Ca 2+ and keep the water bound leading to loss of juiciness, another physiological disorder related to CI. According to Dawson et al (1993), more Ca 2+ binding sites are present in fruit with CI than in normally ripening fruits.…”

Section: Discussionmentioning

confidence: 99%

Pectolytic Enzyme Activity During Intermittent Warming Storage of Peaches

Artés¹,

Caño²,

Fernández-Trujillo³

1996

Journal of Food Science

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“…11,20,21 While ethylene has been clearly shown to induce the water soaking syndrome in watermelon fruit, textural disorders in developing fruit have been associated with imbalances in calcium levels. 22,23 A number of authors have suggested that textural disorders in cantaloupetype melons are related to deficiencies in tissue calcium levels. 24,25 Postharvest applications of calcium have been used to reduce browning, 26 and to delay ripening and softening of intact 27,28 and fresh-cut fruit and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Physiological properties of fresh‐cut watermelon (Citrullus lanatus) in response to 1‐methylcyclopropene and post‐processing calcium application

et al. 2005

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Seedless watermelon (Citrullus lanatus Thunb. Mansfeld, cv. Millionaire) fruit were exposed to 10 µL L −1 1-methylcyclopropene (1-MCP) or air for 18 h. Afterward, the fruit were processed into placental-tissue pieces, treated with calcium dips (20 g kg −1 CaCl 2 ) or deionized water, and stored in vented containers for 7 days at 10 • C. At intervals during storage, fresh-cut placental tissue was monitored for respiration, ethylene production, firmness, electrolyte leakage, total soluble solids, titratable acidity and microbial growth. Ethylene production was below detection in fresh-cut placental tissue, consistent with the low ethylene production in intact watermelon fruit. Respiration rates were significantly enhanced in response to tissue processing, and continued to increase throughout the 7 days of storage. Tissue derived from 1-MCP-treated fruit showed enhanced 1-aminocyclopropane-1-carboxylate synthase (ACS, EC 4.4.1.14) activity, suppressed respiratory rates and undetectable levels of 1-aminocyclopropane-1-carboxylate oxidase (ACO) activity during storage. Post-processing calcium dips (CaCl 2 ) had little influence on ACS activity relative to tissue not receiving calcium, but significantly enhanced ACO activity and maintained firmness of fresh-cut tissue throughout storage. The data collectively support the conclusion that 1-methylcyclopropene treatment of intact watermelon fruit is alone unlikely to benefit the storage duration of fresh-cut watermelon.

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“…The latter stages of ripening were characterized by the degradation of solubilized high M r pectins resulting in a decrease in molecular size (Dawson et al, 1992). Physiological measurements, such as cation exchange capacity and calcium uptake indicate that the ability of the nectarine tissue to bind calcium decreases significantly during ripening, suggesting that calcium binding sites are lost due to pectic solubilization (Dawson et al, 1993).…”

mentioning

confidence: 99%

“…Furmanski and Buescher (1979) reported reduced internal conductivity of fruit during storage and in subsequently ripened (mealy) fruit which they interpreted as being the consequence of cation binding to enhanced levels of demethylated pectin. More recently, Harker and Maindonald (1994) used impedance measurements to show the electrical resistance was greater in the cell wall of mealy fruit than in those of normally ripened nectarines, Calcium-binding sites in the cell walls of mealy fruit during ripening do not decrease to the same extent as during normal ripening, as shown by cation exchange capacity and calcium uptake data, suggesting that less pectin is solubilized from the cell wall during mealy fruit ripening (Dawson et al, 1993).…”

mentioning

confidence: 99%

Intermittent Warming Affects Cell Wall Composition of `Fantasia' Nectarines during Ripening and Storage

Dawson¹,

Watkins²,

Melton³

1995

jashs

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Cell wall changes in `Fantasia' nectarines [Prunus persica (L) Batsch var. nectarina (Ait) maxim] were determined after storage at 0C with or without intermittent warming (at 20C at 2-week intervals) and after ripening. For comparison, fruit were examined at harvest and after ripening without storage. Fruit stored continuously at 0C for 6 weeks became mealy during ripening, whereas fruit subjected to intermittent warming ripened normally. Ripening immediately after harvest was associated with solubilization and subsequent depolymerization of pectic polymers and a net loss of galactosyl residues from the cell wall. No solubilization of pectic polymers from the cell wall occurred during storage of fruit at 0C. Mealy fruit, ripened after continuous storage at 0C, showed only limited solubilization of pectins and depolymerization, high relative molecular weight (M) polymers being predominant. During ripening after storage, pectic polymer solubilization was not as extensive in intermittently warmed fruit as in fruit undergoing normal ripening but solubilized polymers were depolymerized, low M uronic acid-rich polymers becoming predominant. Intermittent warming of fruit resulted in significant softening during storage, alleviating the development of mealiness by promotion of cell wall changes associated with normal ripening.

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Calcium uptake and efflux, ion leakage, internal air space and cation exchange capacity in relation to mealiness in nectarine tissue

Cited by 13 publications

References 17 publications

Pectolytic Enzyme Activity During Intermittent Warming Storage of Peaches

Pectolytic Enzyme Activity During Intermittent Warming Storage of Peaches

Physiological properties of fresh‐cut watermelon (Citrullus lanatus) in response to 1‐methylcyclopropene and post‐processing calcium application

Intermittent Warming Affects Cell Wall Composition of `Fantasia' Nectarines during Ripening and Storage

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