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Cell wall polysaccharides degradation and ultrastructure modification of apricot during storage at a near freezing temperature.
Fan, Xinguang; Jiang, Weibo; Gong, Hansheng; Yang, Yanqing; Zhang, Aidi; Liu, Hui; Cao, Jiankang; Guo, Fengjun; Cui, Kunbo.
Afiliación
  • Fan X; College of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong 264025, PR China. Electronic address: 3495@ldu.edu.cn.
  • Jiang W; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
  • Gong H; College of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong 264025, PR China.
  • Yang Y; College of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong 264025, PR China.
  • Zhang A; College of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong 264025, PR China.
  • Liu H; College of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong 264025, PR China.
  • Cao J; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
  • Guo F; Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan 250103, PR China.
  • Cui K; Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, PR China.
Food Chem ; 300: 125194, 2019 Dec 01.
Article en En | MEDLINE | ID: mdl-31325749
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, ß-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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Pared Celular / Almacenamiento de Alimentos / Prunus armeniaca Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Pared Celular / Almacenamiento de Alimentos / Prunus armeniaca Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido