Comparison of Light Microscopy and Spatially Resolved Fourier Transform Infrared (FT-IR) Microscopy in the Examination of Cell Wall Components of Strawberries

Suutarinen, J.; Änäkäinen, Liisa; Autio, Karin

doi:10.1006/fstl.1997.0331

Cited by 43 publications

(20 citation statements)

References 8 publications

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“…The lower respiration rate in CLac-treated samples could be explained by a possible post-wounding protective effect of CLac at 50 • C. 21,28 Calcium seems to maintain cell wall structure by interacting with the pectic acid present in cell walls to form calcium pectate, thereby maintaining water activity and thus reducing the stress usually associated with higher respiration rates. 38 The higher respiration rate in samples treated with ozone could be associated with tissue and photosynthetic apparatus being damaged, which might alter the metabolic state.…”

Section: Results and Discussion Headspace Analysismentioning

confidence: 99%

Effect of ozone and calcium lactate treatments on browning and texture properties of fresh‐cut lettuce

Rico¹,

Martín-Diana²,

Frias³

et al. 2006

J Sci Food Agric

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The effects of three treatments, 1 mg L −1 ozone at 18-20 • C, 15 g L −1 calcium lactate (CLac) at 50 • C and a combination thereof, were compared on fresh-cut lettuce over 10 days of refrigerated storage. Respiration rate, browning and texture were examined as main quality indicators. The use of ozone produced a significantly (P < 0.05) higher oxygen decline than the use of CLac (from day 3 to day 10). At the end of storage, CLac (alone or combined with ozone) samples had higher oxygen content (∼9%) than ozone samples (∼6%). Enzymatic activity decreased significantly (P < 0.05) in ozone samples. Polyphenol oxidase activity in fresh-cut lettuce treated with ozone (alone or combined with CLac) showed lower values on day 1 (<2500 units g −1 ) and at the end of storage (<3000 units g −1 ) than CLac samples (4000-4800 units g −1 ). Ozone also reduced peroxidase activity to ∼300 units g −1 after treatment. Finally, pectin methylesterase activity was also reduced with ozone, showing a negative effect on textural properties. Data suggested that CLac maintained quality markers better than treatments with ozone and ozone/CLac combination over 10 days of storage. INTRODUCTIONConsumers increasingly require food products that preserve their nutritional value, retain a natural and fresh colour, flavour and texture and contain fewer additives such as preservatives. 1 Recent research has underlined the importance of fruit and vegetable consumption to health and has reported new techniques to preserve the nutritional and sensory qualities demanded by consumers.Even though fresh-cut produce has been sold since the 1940s, the quality is unpredictable and the shelf life limited. The extension of quality retention for fresh-cut products is relevant for the industry owing to its economic impact. It is important that the washing treatments applied to fresh vegetables help maintain their quality, since consumers demand a fresh product as well as convenience and long shelf life. 2 Tissue browning is one of the major causes of loss of quality of fresh-cut vegetables. Browning is influenced by the concentration of phenolic compounds and by other factors such as the activity of polyphenol oxidase and peroxidase enzymes. Wound-induced loss of cellular compartmentalisation of phenolic compounds (mainly in the vacuole) and polyphenol oxidase (in the cytoplasm) results in tissue browning at a rate that increases with temperature and water loss. 3 The other cause of quality loss is decrease in firmness.

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Section: Results and Discussion Headspace Analysismentioning

confidence: 99%

Effect of ozone and calcium lactate treatments on browning and texture properties of fresh‐cut lettuce

Rico¹,

Martín-Diana²,

Frias³

et al. 2006

J Sci Food Agric

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“…Calcium is reported to maintain firmness by cross-linking with cell wall and middle lamella pectins (Grant, Morris, Rees, Smith, & Thom, 1973). Thus, fruit and vegetables treated with calcium generally remain firmer than controls during storage (Camire, Ismail, Work, Bushway, & Halteman, 1994;Lester & Grusak, 1999;Luna-Guzman et al, 1999;Martin-Diana et al, 2005, 2005a, 2005bSuutarinen, Anakainen, & Autio, 1999).…”

Section: Chlorine Dioxidementioning

confidence: 99%

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Rico¹,

Martín‐Diana²,

Baviera

et al. 2007

Trends in Food Science & Technology

860

524

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“…The seeds (achenes), embedded in the epidermis of the swollen receptacle, are the true fruit of this species. The receptacle is composed of an internal pith, a cortex layer, and an epidermal layer (Suutarinen et al, 1998). Fibrovascular strands connect the achenes to the interior of the receptacle, and they supply nutrients to the achenes and the surrounding parenchyma cells.…”

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confidence: 99%

Reconfiguration of the Achene and Receptacle Metabolic Networks during Strawberry Fruit Development

et al. 2008

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The anatomy of strawberry (Fragaria 3 ananassa) fruit, in which the achene is found on the outer part of the fruit, makes it an excellent species for studying the regulation of fruit development. It can provide a model for the cross talk between primary and secondary metabolism, whose role is of pivotal importance in the process. By combining gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry with the aim of addressing the metabolic regulation underlying fruit seed development, we simultaneously analyzed the composition of primary and secondary metabolites, separately, in achene and receptacle during fruit ripening of strawberry cultivar Herut. The results from these analyses suggest that changes in primary and secondary metabolism reflect organ and developmental specificities. For instance, the receptacle was characterized by increases in sugars and their direct derivatives, while the achene was characterized by a major decrease in the levels of carbon-and nitrogen-rich compounds, with the exception of storage-related metabolites (e.g. raffinose). Furthermore, the receptacle, and to a lesser extent the achene, exhibited dynamic fluctuations in the levels and nature of secondary metabolites across the ripening process. In the receptacle, proanthocyanidins and flavonol derivatives characterized mainly early developmental stages, while anthocyanins were abundant in the mature red stage; in the achene, ellagitannin and flavonoids were abundant during early and late development, respectively. Correlation-based network analysis suggested that metabolism is substantially coordinated during early development in either organ. Nonetheless, a higher degree of connectivity within and between metabolic pathways was measured in the achenes. The data are discussed within the context of current models both of the interaction of primary and secondary metabolism and of the metabolic interaction between the different plant organs.

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Comparison of Light Microscopy and Spatially Resolved Fourier Transform Infrared (FT-IR) Microscopy in the Examination of Cell Wall Components of Strawberries

Cited by 43 publications

References 8 publications

Effect of ozone and calcium lactate treatments on browning and texture properties of fresh‐cut lettuce

Effect of ozone and calcium lactate treatments on browning and texture properties of fresh‐cut lettuce

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Reconfiguration of the Achene and Receptacle Metabolic Networks during Strawberry Fruit Development

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