บทคัดย่องานวิจัย

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Studies on the mechanism of firmness retention in heat-treated apples.

Klein, J. D.; Henzon, J.; Irwin, P. L.; Lurie, S.; Ben-Shalom, N.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 209-211 Ref: 5 ref.

1993

บทคัดย่อ

Studies on the mechanism of firmness retention in heat-treated apples.

Prestorage heating (38 deg C for 4 days) of apples leads to enhanced retention of fruit firmness upon removal from storage compared with non-heated fruits. The role of changes in the cell walls of heat-treated Golden Delicious fruits in retention of fruit firmness was investigated. Cell wall components of the fruits were examined at harvest, after heating and after 3 months' storage at 0 deg C and analysed for degree of methyl esterification, uronic acids and neutral sugars. Heated fruits measured 60 N in firmness after storage compared with 50 N for control fruits. Immediately after treatment, heated fruits had less neutral sugars in soluble pectic fractions than did non-heated fruits. After storage, however, there was no difference between heated and non-heated fruits in neutral sugar distribution. There was no difference between heated and non-heated fruits in uronic acid distribution in pectic fractions immediately after heat treatment. However, after storage, heated fruits had less uronic acids in water- and CDTA-soluble pectic fractions. It is suggested that loss of neutral sugar side chains during heat treatment may lead to closer packing of the pectin strands thus hindering enzymatic cleavage during and after fruit storage.