บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Analysis of cell wall components in juice of 'Flavortop' nectarines during normal ripening and woolliness development.

Zhou HongWei; Sonego, L.; Ben-Arie, R.; Lurie, S.;

Journal of the American Society for Horticultural Science Year: 1999 Vol: 124 Issue: 4 Pages: 424-429 Ref: 34 ref.

1999

บทคัดย่อ

Analysis of cell wall components in juice of 'Flavortop' nectarines during normal ripening and woolliness development.

Harvested nectarine fruits (cv. Flavortop) were held for 5 days at 20 deg C, or stored at 0 deg C either immediately (control) or after 2 days at 20 deg C (delayed-cooling). Observations were conducted after removal from storage for 1, 3 or 5 weeks and a shelf life of 5 additional days at 20 deg C. After 5 weeks' storage, 87% of control fruits developed woolliness (mealiness in texture accompanied by dry tasting fruit as a result of reduced juice content), while only 7% of delayed-cooling fruits showed signs of woolliness. Firmness in the delayed-cooling treatment was less at the beginning of ripening than in control fruits, but after shelf life in both treatments, fruits reached the same final softness. Expressible juice was lower in woolly fruits (46%) than in healthy fruits (65%). Along with woolliness, viscosity of the resuspended alcohol insoluble residue (cell wall material) of expressed juice increased, implying accumulation of large molecular-weight polymers. The HPLC profile confirmed t

here were more large pectin polymers (2000 to 76 Ku) in the cell wall components of juice from woolly fruits and a lower arabinose content in these polymers reflected greater side chain removal from pectins in the juice of woolly fruits. Accumulation of larger sized pectin polymers along with high viscosity correlated with lower polygalacturonase activity in woolly fruits. Degradation of soluble pectin released into the juice of woolly fruits may have been impeded by repressed polygalacturonase activity.