作者
Sunny George Gwanpua, Sandy Van Buggenhout, Bert E Verlinden, Stefanie Christiaens, Avi Shpigelman, Victor Vicent, Zahra Jamsazzadeh Kermani, Bart M Nicolai, Marc Hendrickx, Annemie Geeraerd
发表日期
2014/9/1
期刊
Food Chemistry
卷号
158
页码范围
283-291
出版商
Elsevier
简介
This study aimed at understanding softening in Jonagold apple (Malus × domestica Borkh.) fruits, by investigating pectin modifications and the evolution of pectin-modifying enzymes during postharvest storage and ripening. Jonagold apples were harvested at commercial maturity and stored at different temperatures and controlled atmosphere conditions for 6 months, followed by exposure to ambient shelf life conditions (20 °C under air) for 2 weeks. The composition of the pectic material was analysed. Furthermore, the firmness and the ethylene production of the apples were assessed. Generally, the main changes in pectin composition associated with the loss of firmness during ripening in Jonagold apples were a loss of side chains neutral sugars, increased water solubility and decreased molar mass. Also, the activities of four important enzymes possibly involved in apple softening, β-galactosidase, α …
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SG Gwanpua, S Van Buggenhout, BE Verlinden… - Food Chemistry, 2014