2017
DOI: 10.1016/j.lwt.2016.08.059
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Evolution of cherries texture in brine: Impact of harvest conditions during long-time storage

Abstract: Texture is a primary quality attribute of brined sweet cherries (Prunus avium L.) and its preservation is a major objective for candying industry. In order to identify the harvest factors influencing textural changes during long period brine storage, different itineraries were applied: harvest at two different maturity stages, treatment or not with ethephon, manual or mechanical harvest, removal or not of peduncles. The cherries were immersed in brine and examined over a 12-months period for firmness, calcium … Show more

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Cited by 4 publications
(2 citation statements)
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“…Sample preparation was made as previously described [26]. Samples were sectioned by a microtome (Supercut 2065, Reichert-Jung, Leica Microsystems, Berlin, Germany) and mounted on glass microscope slides as previously described [27]. Slides containing sections were dehydrated (at 35 • C, overnight in an oven),stained for 5 min in 0.05% TBO, and examined using a light microscope (Leica DM 2000, Leica Microsystems, Berlin, Germany) equipped with a digital camera (DFC 300 FX, Leica Microsystems, Berlin, Germany) for image capture.…”
Section: Histochemistrymentioning
confidence: 99%
“…Sample preparation was made as previously described [26]. Samples were sectioned by a microtome (Supercut 2065, Reichert-Jung, Leica Microsystems, Berlin, Germany) and mounted on glass microscope slides as previously described [27]. Slides containing sections were dehydrated (at 35 • C, overnight in an oven),stained for 5 min in 0.05% TBO, and examined using a light microscope (Leica DM 2000, Leica Microsystems, Berlin, Germany) equipped with a digital camera (DFC 300 FX, Leica Microsystems, Berlin, Germany) for image capture.…”
Section: Histochemistrymentioning
confidence: 99%
“…The sweet cherry is considered a non-climacteric fruit, and the mechanisms that regulate its ripening are still partially unknown. Some authors have hypothesized that the softening of sweet cherries is not dependent on pectin depolymerization but on a different interaction between the polymers in the wall during the ripening stage (Wahib et al 2017). Vavoura et al (2015) observed a lower decrease in the fruit firmness of 'Ferrovia' than 'Lapins' due to differences in enzymatic activities (primarily glucosidase, galactosidase and fructosidase) of enzymes that are involved in the gradual solubilization of pectins (without depolymerisation) present in the middle lamella between adjacent cell walls (Gerardi et al 2012).…”
Section: Water Migration During Storagementioning
confidence: 99%