| Literature DB >> 31325749 |
Xinguang Fan1, Weibo Jiang2, Hansheng Gong3, Yanqing Yang3, Aidi Zhang3, Hui Liu3, Jiankang Cao2, Fengjun Guo4, Kunbo Cui5.
Abstract
The effects of near freezing temperature (NFT) storage at -1.9 °C on cell wall degradation of 'Shushanggan' apricot was studied comparing to 0 °C and 5 °C storage. Our results indicated that NFT storage strongly inhibited the solubilization of Na2CO3-soluble pectin and cellulose, by the suppression of cell wall modifying enzymes (polygalacturonase, β-Galactosidase, pectin methyl esterase and cellulase) and related genes expressions. The loss of side chains was the main modification in CDTA (Cyclohexane-diamine-tetraacetic Acid)-soluble pectin during storage and made the main contribution to the softening of apricot, while the loss of side chain was suppressed by NFT storage. Microscopic observation showed that NFT storage delayed the degradation of pectin fraction and protected cell wall structure from loosing. This study proves that NFT storage is an effective technology to suppress the cell wall polysaccharides degradation and ultrastructure modification of apricot.Entities:
Keywords: Apricot; Cell wall polysaccharides; Near freezing temperature; Neutral sugar; Ultrastructure modification
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Year: 2019 PMID： 31325749 DOI： 10.1016/j.foodchem.2019.125194
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514