Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in
determining the physical and nutritional properties of fruit-and vegetable-based products. An …

Introduction Postharvest textural changes in fruit are mainly divided into softening and
lignification. Loquat fruit could have severe lignification with increased firmness during …

Abstract Calcium chloride (1% w/w, CaCl 2) and pectin methylesterase (PME)(15 U/mL)
were vacuum impregnated (VI) into jujubes to preserve their quality. The nanostructure of …

Enzymes can improve or modify the functional and sensory properties of food and food
components. The use of enzymes in traditional foods like beer, cheese or fermented food …

The effects of the sucrose and calcium lactate concentrations on the osmotic dehydration
kinetics of pineapple, and the diffusivity of each component were investigated. The color …

Immobilized yeast cells are used industrially in winemaking processes such as sparkling
wine and Sherry wine production. Here, a novel approach has been explored for the …

Calcium treatment and storage under ultra-low oxygen (ULO) conditions are common post-
harvest practices aimed at delaying ripening-related softening of apple (Malus× domestica …

Vacuum impregnation was used to improve the quality attributes of fresh-cut papayas.
Vacuum pressure of 5 kPa was applied for 5 min, then calcium lactate (1%, w/w) and pectin …

The viscoelastic mechanical properties are important quality traits for fleshy fruit uses. The
contribution of cell wall polysaccharides chemistry and organization on their variability was …

Soft rot caused by Pectobacterium carotovorum is the most serious disease of postharvest
green pepper during storage and transportation. The food-grade lactic acid bacteria (LAB) …