Quality attributes and cell wall properties of strawberries (Fragaria annanassa Duch.) under calcium chloride treatment |
| |
| Authors: | Fusheng Chen Hui Liu Hongshun Yang Shaojuan Lai Xiaoli Cheng Ying Xin Bao Yang Hongjiang Hou Yongzhi Yao Shaobing Zhang Guanhao Bu Yun Deng |
| |
| Affiliation: | 1. College of Food Science and Technology, Henan University of Technology, 140 S Songshan Road, Zhengzhou, Henan 450052, China;2. Department of Biochemistry, Molecular Biology and Biophysics, University of Minnesota, Minneapolis, MN 55455, USA;3. South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China;4. Department of Food Science and Technology, College of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang, Shanghai 200030, China |
| |
| Abstract: | Effects of CaCl2 (0%, 1% and 4%) treatment on quality attributes and cell wall pectins of strawberry fruits stored at 4 °C for 15 d were investigated. Strawberry firmness was not significantly affected by CaCl2 treatment. Compared to the other groups, the 1% CaCl2 group had better quality attributes, including decay rate, weight loss and soluble solids content. The treatment with 4% CaCl2 inhibited weight loss but caused phytotoxicity. During storage, the chain widths and lengths of water-soluble pectin (WSP), chelate-soluble pectin (CSP) and sodium carbonate-soluble pectin (SSP) decreased. Strawberry softening seemed to be due to modifications of CSP and SSP, especially the side chains. CaCl2 treatment significantly slowed the breakdown of CSP and SSP chains by strengthening the ionic crosslinkages among these pectin molecules. These results illustrate the fundamental CaCl2 effects and will help improve the application of CaCl2 to postharvest fruits. |
| |
| Keywords: | Strawberry Calcium chloride Pectin Nanostructure Atomic force microscopy (AFM) |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
