Refrigerated storage and calcium dips of ripe ‘Celeste’ sweet cherry fruit: Combined effects on cell wall metabolism

Belge, Burcu; Goulão, Luís F.; Comabella, Eva; Graell, J.; Lara, Isabel

doi:10.1016/j.scienta.2017.02.039

Cited by 38 publications

(26 citation statements)

References 40 publications

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“…The AM activity was determined by the method of Bonghi, Pagni, Vidrih, Ramina, and Tonutti (1996). The absorbance was measured at 540 nm and the result was expressed as U/g.…”

Section: Starch Content and Am Activitymentioning

confidence: 99%

“…The carboxylic groups of de‐esterified pectins are cross‐linked by Ca 2+ in middle lamella of cell wall, which helps to strengthen the cell‐wall structure (Demarty, Morvan, & Thellier, 1984; Thor, 2019). To date, several studies have conducted to study the effects of postharvest calcium treatment on storage quality, softening and cell wall degradation during fruit ripening (Belge, Goulao, Comabella, Graell, & Lara, 2017; Gao, Xiong, Li, Chen, & Zhu, 2019; Liu et al., 2017; Martins, Garcia, Costa, Sottomayor, & Gerós, 2018). However, the influence of calcium on softening of red raspberry fruit stored at low temperature has not been explored.…”

Section: Introductionmentioning

confidence: 99%

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Effects of calcium chloride treatment on softening in red raspberry fruit during low‐temperature storage

Han

Bai

et al. 2020

J. Food Biochem.

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Fruit softening is an inevitable event during ripening of red raspberry fruit even when stored at low temperature. In this research, the effects of CaCl 2 treatment on softening of red raspberry during storage at 4°C were studied. The results indicated that CaCl 2 treatment effectively delayed the decrease of firmness and reduced the respiration rate of red raspberry fruit during storage. The CaCl 2-treated fruit maintained higher protopectin content and lower soluble pectin content compared with controls. The cellulose and starch contents in the fruit treated with CaCl 2 kept higher than in the control during storage. Moreover, CaCl 2 treatment decreased activities of polygalacturonase (PG), pectin methylesterase (PME), and cellulase (Cx) mainly at the early stage of softening. Application of CaCl 2 lead to the decreased activities of amylase (AM) and β-galactosidase (β-gal) compared with controls during the entire storage periods. These results indicated that CaCl 2 treatment might delay postharvest softening of red raspberry fruit stored at low-temperature by retarding cell wall degradation and starch hydrolysis. Practical applications Red raspberry fruit is very popular with consumers because of its high-nutritional value and anticancer effects. However, it has a very short postharvest life and softens easily even when stored at low temperature, which limits its distribution to distant market. Our data indicated that CaCl 2 treatment delayed postharvest softening of red raspberry fruit stored at low temperature. The results could provide preliminary yet essential information to research community to further study the molecular mechanisms of softening in red raspberry fruit, and also provide reference data for maintaining quality of postharvest red raspberry fruit.

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“…The AM activity was determined by the method of Bonghi, Pagni, Vidrih, Ramina, and Tonutti (1996). The absorbance was measured at 540 nm and the result was expressed as U/g.…”

Section: Starch Content and Am Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of calcium chloride treatment on softening in red raspberry fruit during low‐temperature storage

Han

Bai

et al. 2020

J. Food Biochem.

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“…Ngamchuachit et al [10] found that fresh-cut Tommy Atkin mangos treated with 0.136 M CaCl 2 at 10°C for 2.5 min maintained better texture and other qualities than control. Belge et al [11] found that cherry fruit with 3% CaCl 2 treatment for 2 min showed lower water loss and slower delay than the control. Some advances had recently focused on the combination of HT and CaCl 2 treatment in postharvest fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Ding

Zhou

et al. 2019

International Journal of Food Properties

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The effects of hydrothermal (HT)-calcium chloride (CaCl 2) treatment on water loss, chlorophylls, L-ascorbic acid, total phenol, antioxidant capacity, malondialdehyde (MDA), peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine ammonia lyase (PAL) of peppers were assessed for 32 days of storage at 8°C. The results showed two water populations corresponding to strongly immobilized water and weakly bound water were observed in all the peppers. Comparing with other treatments, HT-CaCl 2 treatment restricted water mobility and maintained higher immobilized water content during storage. HT-CaCl 2 treated peppers showed lower MDA content whereas presented higher chlorophylls, L-ascorbic acid, total phenol content, and stronger antioxidant capacities than those subjected to other treatments. These characteristics indicated HT-CaCl 2 treatment improved storage quality of postharvest peppers. In addition, HT-CaCl 2 treatment retained lower POD, PPO, and PAL activities and higher CAT activity in the peppers during storage than other treatments, respectively. Based on above results, the combination of HT and CaCl 2 treatment showed positive and continuous effects on the quality attributes and related enzyme activities of peppers during storage.

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“…Consistent watering or exogenous applications of boron, calcium and/or growth promoters, such as GA 3 , can reduce cracking. Applications of calcium and boron strengthen the linkages between polysaccharides in the cell wall, increasing firmness 19,20 . Applications of GA 3 likely decrease cracking because this treatment increases the deposition of cuticular material in the epidermis and makes it more elastic 21,22 .…”

Section: Introductionmentioning

confidence: 99%

Disassembly of the fruit cell wall by the ripening-associated polygalacturonase and expansin influences tomato cracking

et al. 2019

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Fruit cracking is an important problem in horticultural crop production. Polygalacturonase (SlPG) and expansin (SlEXP1) proteins cooperatively disassemble the polysaccharide network of tomato fruit cell walls during ripening and thereby, enable softening. A Golden 2-like (GLK2) transcription factor, SlGLK2 regulates unripe fruit chloroplast development and results in elevated soluble solids and carotenoids in ripe fruit. To determine whether SlPG, SlEXP1, or SlGLK2 influence the rate of tomato fruit cracking, the incidence of fruit epidermal cracking was compared between wild-type, Ailsa Craig (WT) and fruit with suppressed SlPG and SlEXP1 expression (pg/exp) or expressing a truncated nonfunctional Slglk2 (glk2). Treating plants with exogenous ABA increases xylemic flow into fruit. Our results showed that ABA treatment of tomato plants greatly increased cracking of fruit from WT and glk2 mutant, but not from pg/exp genotypes. The pg/exp fruit were firmer, had higher total soluble solids, denser cell walls and thicker cuticles than fruit of the other genotypes. Fruit from the ABA treated pg/exp fruit had cell walls with less water-soluble and more ionically and covalently-bound pectins than fruit from the other lines, demonstrating that ripening-related disassembly of the fruit cell wall, but not elimination of SlGLK2, influences cracking. Cracking incidence was significantly correlated with cell wall and wax thickness, and the content of cell wall protopectin and cellulose, but not with Ca2+ content.

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Refrigerated storage and calcium dips of ripe ‘Celeste’ sweet cherry fruit: Combined effects on cell wall metabolism

Abstract: Està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 4.0 de Creative Commons Elsevier Editorial System(tm) for Scientia Horticulturae Manuscript Draft

Cited by 38 publications

References 40 publications

Effects of calcium chloride treatment on softening in red raspberry fruit during low‐temperature storage

Effects of calcium chloride treatment on softening in red raspberry fruit during low‐temperature storage

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Disassembly of the fruit cell wall by the ripening-associated polygalacturonase and expansin influences tomato cracking

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