Cell wall structures leading to cultivar differences in softening rates develop early during apple (Malus x domestica) fruit growth

Ng, Jovyn K.T.; Schröder, Roswitha; Sutherland, Paul; Hallett, Ian C.; Hall, Miriam; Prakash, Roneel; Smith, Bronwen G.; Melton, Laurence D.; Johnston, Jason W.

doi:10.1186/1471-2229-13-183

Cited by 99 publications

(97 citation statements)

References 54 publications

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“…These results could be due to differences in the activities of pectin methyl esterase and β-galactosidase. The same phenomenon was also observed between 16 different cultivars of tomatoes [35] and two apple cultivars [36].…”

Section: Degree Of Esterificationsupporting

confidence: 76%

Properties of Pectin Extracted from Vietnamese Mango Peels

Nguyen

Savage

2019

Foods

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This study was carried out to investigate the properties of pectin extracted from Vietnamese mango peels that have been discarded as waste. Three different mango cultivars named Hoa Loc, Ghep and Cat Chu at three different maturities were studied. Pectin extracted from immature, ripe and overripe stages ranged from 18.4 to 31.7 g/100 g dry weight (DW); the highest yields were obtained from the ripe fruits. Ghep peels contained the highest pectin amounts which ranged from 24.2 to 31.7 g/100 g DW, followed by Cat Chu (19.2 to 26.5 g/100 g DW) and Hoa Loc peels (18.4 to 24.1 g/100 g DW). Except for degree of esterification and emulsion capacity, other properties of the extracted pectin including water holding capacity, solubility and emulsion stability were significantly affected by the fruit maturation. Varieties, solubility, degree of esterification, emulsion activity and emulsion stability of the pectin isolated from the three cultivars ranged from 77.4% to 86.0%; 50.3% to 55.8%; 11.8% to 34.3% and 28.5% to 94.5%, respectively. Fourier-transform infrared results showed that almost all collected pectin samples could be classified as the high methoxyl pectin. Rheology data indicated viscosity of the isolated pectin was strongly dependent on temperatures.

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Section: Degree Of Esterificationsupporting

confidence: 76%

Properties of Pectin Extracted from Vietnamese Mango Peels

Nguyen

Savage

2019

Foods

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“…This postulation also agrees with the study in which Scifresh and Royal Gala apple varieties were studied for cell wall structures leading to cultivar differences in softening rates. The tricellular junctions of Scifresh apple, a slow softening variety were found to be rich in highly esterified pectin thus stronger cell adhesion and increased resistance to development of large air spaces (Ng et al, 2013).…”

Section: Polygalacturonase Activitymentioning

confidence: 98%

Association between Fruit Characteristics and Postharvest Stability of Different Pumpkin (Cucurbita) Species

Nansikombi¹,

Muyonga²,

Byaruhanga³

2019

JFR

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This study aimed at understanding peel and flesh characteristics of Cucurbita maxima Duchesne subsp maxima, Cucurbita pepo L var. fastigata and Cucurbita moschata Decne pumpkin varieties and how the fruit characteristics relate to its postharvest stability. Mature fruits were stored at ambient conditions (28oC and 78% Relative humidity) for eight months. Cell microscopic structure, intercellular space size, sugars, starch, cellulose, hemicellulose, lignin, degree of esterification of pectin, polygalacturonase activity, and cumulative moisture lost were determined monthly. Sucrose, starch, cellulose and hemicellulose content and degree of esterification of pectin of different varieties decreased with storage. Glucose and fructose content increased to a maximum and then reduced. Polygalacturonase activity and lignin generally increased with storage time. Size of intercellular spaces, and cumulative moisture lost from both flesh and peel increased with storage. Sucrose breakdown was key during 0 to 3 months, while moisture loss was important at 4 months of storage. Polygalacturonase activity became paramount from 7th month of storage. Postharvest stability of pumpkins is determined by an interplay of factors. The deterministic factor changes with time. Pumpkin varieties with more lignified peel had lower rates of sucrose breakdown and moisture loss and tended to be more stable postharvest. Varieties with low level of hemicellulose had their cell walls degrade early, while deterioration of pumpkins with highly esterified pectin and closely packed cells was delayed.

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“…For avocado harvested late in the season, a rapid loss of firmness was observed compared to fruit harvested earlier . This was the result of a minor activity of pectin methyl esterase in the early maturity stages compared to the late‐harvested fruit . As for two varieties of artichokes, which produce several buds over the season, Ricci et al .…”

Section: Impact Of Harvest Related Factors On the Quality Of Raw Matementioning

confidence: 99%

Quality of fresh‐cut products as affected by harvest and postharvest operations

2018

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There is a rising demand for fresh-cut convenience products with high quality and nutritional standards that needs to be met by the fresh-cut industry. It is well known that harvest and postharvest handling of fresh produce has a paramount impact on its quality and storage, although most of the existing literature has focused on these impacts related only to fresh produce that is destined for the final consumers. Indeed, current harvest methods and postharvest technologies have improved fruit and vegetable handling and distribution processes by slowing down physiological processes and senescence. Nonetheless, these technologies and methods may influence the quality of fresh produce as raw material for fresh-cut processing as a result of the dynamic responses of fresh produce to handling procedures and treatments. Here, we review the existing literature on the challenges facing the fresh-cut industry, focusing on the impact of harvest, maturity, and handling of fruit and vegetables on the quality of raw materials, as well as the implications for fresh-cut products. The review also highlights areas for further research with the aim of enhancing the sensorial, nutritional and biochemical quality of such products. © 2018 Society of Chemical Industry.

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Cell wall structures leading to cultivar differences in softening rates develop early during apple (Malus x domestica) fruit growth

Cited by 99 publications

References 54 publications

Properties of Pectin Extracted from Vietnamese Mango Peels

Properties of Pectin Extracted from Vietnamese Mango Peels

Association between Fruit Characteristics and Postharvest Stability of Different Pumpkin (Cucurbita) Species

Quality of fresh‐cut products as affected by harvest and postharvest operations

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