Effect of postharvest application of calcium on ripening of peach

Wills, R. B. H.; Mahendra,

doi:10.1071/ea9890751

Cited by 15 publications

(6 citation statements)

References 6 publications

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“…However, to date, the structural bases of those changes have only been inferred and not proven. For example, postharvest biologists have long recognised that bathing fruits in solutions of CaCl 2 increases fruit firmness, 34,35 and, since these treatments also reduce pectin solubility, it is reasonable to conclude that strengthening of the pectin 'egg-box' structures will result in a stronger cell wall. However, no direct studies have addressed this question, so it is important to identify the key structures and crosslinks that confer mechanical strength and influence wall integrity.…”

Section: Wall Models and Wall Strength: Implications For Fruit-ripenimentioning

confidence: 98%

The linkage between cell wall metabolism and fruit softening: looking to the future

et al. 2007

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The softening that accompanies ripening of commercially important fruits exacerbates damage incurred during shipping and handling and increases pathogen susceptibility. Thus, postharvest biologists have studied fruit softening to identify ways to manage ripening and optimise fruit quality. Studies, generally based on the premise that cell wall polysaccharide breakdown causes ripening-associated softening, have not provided the insights needed to genetically engineer, or selectively breed for, fruits whose softening can be adequately controlled. Herein it is argued that a more holistic view of fruit softening is required. Polysaccharide metabolism is undoubtedly important, but understanding this requires a full appreciation of wall structure and how wall components interact to provide strength. Consideration must be given to wall assembly as well as to wall disassembly. Furthermore, the apoplast must be considered as a developmentally and biochemically distinct, dynamic 'compartment', not just the location of the cell wall structural matrix. New analytical approaches for enhancing the ability to understand wall structure and metabolism are discussed. Fruit cells regulate their turgor pressure as well as cell wall integrity as they ripen, and it is proposed that future studies of fruit softening should include attempts to understand the bases of cell-and tissue-level turgor regulation if the goal of optimising softening control is to be reached. Finally, recent studies show that cell wall breakdown provides sugar substrates that fuel other important cellular pathways and processes. These connections must be explored so that optimisation of softening does not lead to decreases in other aspects of fruit quality.

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Section: Wall Models and Wall Strength: Implications For Fruit-ripenimentioning

confidence: 98%

The linkage between cell wall metabolism and fruit softening: looking to the future

et al. 2007

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“…Calcium chloride has been widely used to improve or maintain textural attributes of either whole fresh fruits, including peach, 1 or sliced fruits, 2 and it is commonly used on an industrial scale as a firming agent during the canning process of many products. 3,4 Although beneficial for product texture, calcium chloride has been found to impart flavour differences.…”

Section: Introductionmentioning

confidence: 99%

Effect of calcium additives on physicochemical aspects of cell wall pectin and sensory attributes of canned peach (Prunus persica (L) Batsch cv Andross)

et al. 2005

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Quality evaluation of calcium-treated processed peaches was determined by physical, chemical and sensory analyses. Textural and structural properties of canned peaches indicated that calcium-treated peaches gained better firmness retention and greater proportion of uronic acids between the insoluble and water-soluble pectin fraction than untreated peaches, probably because of higher cell wall calcium content. However, a direct relationship cannot be established between calcium and uronic acid content in pectin fractions. A range of sensory descriptors assessed by a trained panel provided results that challenge accepted interpretations in the field of quality evaluation. The results indicated the possibility of processing high quality calcium-treated canned peaches with acceptable qualitative features. Calcium lactate is suggested as a potential calcium source in the peach canning industry, since it provided both better textural features and sensory attributes. The interactions among calcium, the physicochemical properties of the cell wall framework and sensory attributes are discussed.

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“…Calcium chloride, as an ingredient, is listed as a permitted food additive in the European Union for use as a firming agent and sequestrant, which improve the quality and stability of the food products. A number of studies are available in literature with regard to improvement in firmness of various fruits and vegetables, such as apple (Chardonnet et al 2003), honeydew (Saftner et al 2003), cantaloupe (Luna-Guzman andBarrett 2000), strawberries (Suutarinen et al 1998), peaches (Wills and Mahendra 1989), grapefruit (Baker 1993), and diced tomatoes (Floros et al 1992) and carrots .…”

Section: Introductionmentioning

confidence: 97%

Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology

Rastogi

Nguyen

Jiang

et al. 2008

Food Bioprocess Technol

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The effect of pretreatment pressure (0.1 to 400 MPa), temperature (25 to 75°C), and calcium chloride concentration (0 to 1.5%) and their complex interaction on hardness, residual pectinmethylesterase (PME) activity, and diffused calcium content of pressure-assisted thermal processed (PATP, 700 MPa, 105°C for 15 min) carrot have been studied using response surface methodology. Predicted values of carrot hardness, calcium content, and residual PME activity were found to be in good agreement with experimental values as indicated by the high R 2 values of 0.98, 0.96 and 0.96, respectively. The optimum processing conditions, namely, calcium chloride concentration 1.0%; pretreatment pressure ranging from 286 to 314 MPa; pretreatment temperature varying from 53.8 to 58.3°C, fulfill the conditions to obtain the PATP carrot with hardness ≥145 N, calcium content≥2.5 mg/g, and residual PME activity≥70%. These conditions resulted in more than tenfold increase in the hardness of PATP carrot (14.08 to 145 N) as compared to PATP carrot without any pretreatment. The study demonstrated that response surface methodology can be used for modeling carrot quality parameters of PATP.

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Effect of postharvest application of calcium on ripening of peach

Cited by 15 publications

References 6 publications

The linkage between cell wall metabolism and fruit softening: looking to the future

The linkage between cell wall metabolism and fruit softening: looking to the future

Effect of calcium additives on physicochemical aspects of cell wall pectin and sensory attributes of canned peach (Prunus persica (L) Batsch cv Andross)

Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology

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