2020
DOI: 10.3390/molecules25184325
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The Effect of Cultivation Method of Strawberry (Fragaria x ananassa Duch.) cv. Honeoye on Structure and Degradation Dynamics of Pectin during Cold Storage

Abstract: The high quality and long shelf life of strawberry fruit are largely dependent on the cultivation method. The goal of this experiment was to study the effect of different cultivation methods on molecular structure and rheological properties of pectin extracted from strawberry quality parameters during cold storage. Three methods of cultivation of strawberry cv. Honeoye were tested: organic cultivation on raised beds, organic cultivation with the flat-planted method and conventional cultivation with the flat-pl… Show more

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Cited by 22 publications
(14 citation statements)
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“…Enzymes, such as β-galactosidase, polygalacturonase, pectin methyl esterase, cellulose, phenylalanine ammonia-lyase, peroxidase, and cellulase, may lead to cell-wall modification and significant pectin degradation. Examples of such textural defects involve pectin degradation in strawberries [ 40 ] and tomatoes [ 39 , 40 ], toughness development in asparagus [ 33 ], loss of crispness in lettuce and spinach [ 41 ], hardness increase in carrot [ 19 , 42 ], firmness decrease in celery [ 38 ], mushiness in cantaloupe [ 43 ], changes in broccoli [ 32 ], etc. [ 44 ].…”
Section: Principal Modes Of Deterioration Of Fresh-cut Fruits and Vegetablesmentioning
confidence: 99%
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“…Enzymes, such as β-galactosidase, polygalacturonase, pectin methyl esterase, cellulose, phenylalanine ammonia-lyase, peroxidase, and cellulase, may lead to cell-wall modification and significant pectin degradation. Examples of such textural defects involve pectin degradation in strawberries [ 40 ] and tomatoes [ 39 , 40 ], toughness development in asparagus [ 33 ], loss of crispness in lettuce and spinach [ 41 ], hardness increase in carrot [ 19 , 42 ], firmness decrease in celery [ 38 ], mushiness in cantaloupe [ 43 ], changes in broccoli [ 32 ], etc. [ 44 ].…”
Section: Principal Modes Of Deterioration Of Fresh-cut Fruits and Vegetablesmentioning
confidence: 99%
“…The browning of apples, peaches, pears, avocados, etc., is considered a major defect of these commodities and depends on the presence of phenolic compounds (the necessary substrate), the activity of polyphenol oxidase (PPO), and the concentration of antioxidants within the fruit cells [ 46 ]. Bhatia et al [ 30 ], Zhao et al [ 36 ], Massolo et al [ 31 ], Paulsen et al [ 32 ], Kumar et al [ 39 ], Sucheta et al [ 40 ], and Lwin et al [ 33 ] have studied the color changes of minimally processed fresh-cut produce as an index to describe product degradation.…”
Section: Principal Modes Of Deterioration Of Fresh-cut Fruits and Vegetablesmentioning
confidence: 99%
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“…Pectin, a complex biopolymer, has a major role in fruit firmness in many fruits, including strawberries (Posé et al, 2012). Firm fruit is easier to store, more attractive to consumers, and less susceptible to rotting (Drobek et al, 2020).…”
Section: Physicochemical Characteristicsmentioning
confidence: 99%
“…Firmness is also considered to be an essential factor related to consumer acceptance (Barrett et al, 2010;Drobek et al, 2020). The texture of strawberry is also highly influenced by endogenous enzyme activities during ripening.…”
Section: Physicochemical Characteristicsmentioning
confidence: 99%