Decrease in Fruit Moisture Content Heralds and Might Launch the Onset of Ripening Processes

Frenkél, Chaim; Hartman, Thomas G.

doi:10.1111/j.1750-3841.2012.02910.x

Cited by 29 publications

(22 citation statements)

References 117 publications

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“…Changes in the bound water content caused by different environmental factors have been observed in distinct plants (Yoshida et al 1997;Gusta et al 2004) and in different tissues of harvested table grape clusters (Goñi et al 2011). In view of these results, it is reasonable to ask if the changes in water status could be a signal that these concentrations of CO 2 induce metabolic responses in fruit during storage, in line with that suggested by Passioura and Munns (2000) for leaves or for the onset of ripening in fruit suggested by Frenkel and Hartman (2012).…”

Section: Water Statussupporting

confidence: 50%

“…The fact that only about 10 % of the solid matter in strawberries has to cope with a larger amount of liquid could explain, in part, their high perishability and susceptibility to textural damage, fungal decay, and liquid leakage. Moreover, changes in fruit water status regulate ripening processes to some extent (Frenkel and Hartman 2012) and modifications in the content of the different water fractions have been reported (Goñi et al 2007). Changes in the bound water fraction are at least partially the result of modifications in the levels of hydrophilic molecules with high water-binding capacity.…”

Section: Introductionmentioning

confidence: 99%

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The Relationship Between Bound Water and Carbohydrate Reserves in Association with Cellular Integrity in Fragaria vesca Stored Under Different Conditions

Bałanda

Sanchez-Ballesta

Escribano

et al. 2014

Food Bioprocess Technol

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It has been recognized that high CO 2 concentrations maintain the freshness of strawberries, reducing weight loss and the incidence of decay. Since strawberries have high tolerance threshold to CO 2 , it is of interest to know what changes occur in cellular water distribution when the threshold is reached or exceeded. Moreover, as strawberries are prone to producing exudate during storage at low temperatures, application of technologies improving water retention is needed. Changes in bound water content were analyzed in relation to simple sugars, polyols, and fructooligosaccharides (FOS) in Fragaria vesca stored at low temperature (0°C) in the presence of 0, 20, or 40 % CO 2 . Fruits were analyzed at the end of a 3-day treatment and after transfer to air for one additional day. Unfavorable storage conditions were associated with a decrease in the levels of bound water and in that of 1-kestose and myoinositol. However, the 1-kestose and myo-inositol content was enhanced when 40 % CO 2 -treated strawberries were transferred to air at the same time as an increase in bound water content and a restoration of intracellular water took place. The ability of the fruit to modulate the accumulation of these compounds, and by extension their water binding strength, in conjunction with the pool of the bound water fraction, appears to be a mechanism associated with the maintenance of cellular structural integrity. Variation in the percentage of air space and in the weight loss rate produced by enhancing the CO 2 treatment during storage at 0°C was also analyzed.

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Section: Water Statussupporting

confidence: 50%

Section: Introductionmentioning

confidence: 99%

The Relationship Between Bound Water and Carbohydrate Reserves in Association with Cellular Integrity in Fragaria vesca Stored Under Different Conditions

Bałanda

Sanchez-Ballesta

Escribano

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…One such field is in plant science, dealing with water relations. Another field is the post harvest biology, where one has found that cell wall hydration and swelling are higly relevant processes for of fruit ripening [26,87]. Its significance is even larger under drought stress.…”

Section: Discussionmentioning

confidence: 99%

Hyperelastic models for hydration of cellular tissue

Sman

2015

Soft Matter

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In this paper we present hyperelastic models for swelling elastic shells, due to pressurization of the internal cavity. These shells serve as model systems for cells having cell walls, as can be found in bacteria, plants and fungi. The pressurized internal cavity represents the cell vacuole with intact membrane at a certain turgor pressure, and the elastic shell represents the hydrated cell wall. At pressurization the elastic shell undergoes inhomogeneous deformation. Its deformation is governed by a strain energy function. Using the scaling law of Cloizeaux for the osmotic pressure, we obtain approximate analytical expressions of the cell volume versus turgor pressure - which are quite comparable to numerical solutions of the problem. Subsequently, we have simulated the swelling of shells - where the cell wall material is embedded with microfibrils, leading to strain hardening and anisotropic cell expansion. The purpose of our investigations is to elucidate the contribution of cell membrane integrity and turgor to the water holding capacity (hydration) of plant foods. We conclude with a discussion of the impact of this work on the hydration of food material, and other fields like plant science and the soft matter physics of responsive gels.

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“…92% and 0.3%, respectively. According to Frankel and Hartman (2012) contents of water in strawberry and tomato prior to their harvesting (green fruit) changed only by 0.02% by the time the fruit turned red. Statistically significant changes were observed in the value of total solids in Bonaparte variety of tomatoes.…”

Section: Resultsmentioning

confidence: 99%

Method for Determining Fruit Harvesting Maturity

al.¹

2016

J microb biotech food sci

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Accurate identification of fruit harvest timing is quite a complicated issue. We know several methods of determining harvest maturity in climacteric fruits; these include measurement of: firmness, total solids contents, respiration rate, ethylene emission measurement as well starch tests. On the other hand non-climacteric fruits (no collective maturity phase) are identified as suitable for harvesting by evaluating their colour. The first three aforementioned basic methods can be combined into a single tool, the so-called Streiff index. All the characteristics identified herein, i.e.: starch assay, total solids (including sugars, tannins, vitamins, organic acids, etc.), as well as firmness, corresponding to protopectin-pectin conversion, produce caloric response. Hence, the correlation between fruit maturity and the caloric response of the material provides the basis for an innovative test enabling assessment of harvest maturity in fruit. Caloric response is largely impacted by the changing structure of fruit dry mass. The calorific content of fruit during maturation process decreases due to the conversion of the water-insoluble starch, with a calorific value of 4200 cal/g, into soluble monosaccharides 3750 cal / g. The study presents a novel calorimetric method of assessing harvest maturity in fruit and the presentation is based on fruit of selected varieties of apples, tomatoes and strawberries. The calorimetric maturity thresholds have been determined for these fruits at the following levels: apples – 3930 cal/g s.m., strawberries – 3880 cal/g s.m. and tomatoes - 3910 cal/g.

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Decrease in Fruit Moisture Content Heralds and Might Launch the Onset of Ripening Processes

Abstract: This study suggests that decline in fruit water content is an early event in fruit ripening. This information may be used to gauge fruit maturity for appropriate harvest date and for processing. Control of fruit hydration state might be used to regulate the onset of fruit ripening.

Cited by 29 publications

References 117 publications

The Relationship Between Bound Water and Carbohydrate Reserves in Association with Cellular Integrity in Fragaria vesca Stored Under Different Conditions

The Relationship Between Bound Water and Carbohydrate Reserves in Association with Cellular Integrity in Fragaria vesca Stored Under Different Conditions

Hyperelastic models for hydration of cellular tissue

Method for Determining Fruit Harvesting Maturity

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