pectins and 1-methylcyclopropene

Topics: Cell Wall; Cellulose; Crop Production; Cyclopropanes; Dose-Response Relationship, Drug; Ethylenes; Food Quality; Fruit; Lignin; Olea; Pectins

Disassembly of cell wall polysaccharides accompanied with softening is very common in harvested fruits. To develop a facile postharvest approach, which can be used at ambient temperature, for suppressing softening and maintaining higher nutritive cell wall polysaccharides of Younai plums, influences of paper containing 1-methylcyclopropene (1-MCP) on firmness, activities of cell wall-degrading enzymes, and contents of cell wall polysaccharide in Younai plums during storage at 25 ± 1 °C were investigated. As compared to the control plums, 1.2 μL·L

Topics: Carboxylic Ester Hydrolases; Cell Wall; Cyclopropanes; Food Packaging; Food Storage; Fruit; Paper; Pectins; Polygalacturonase; Polysaccharides; Prunus domestica

Huanghua pear will lose its firmness quickly during postharvest storage at ambient temperature, and hence has limited storage and marketing potential. In this study, Huanghua pears treated with paper containing 0 (control) or 0.9 μL L. Huanghua pears without 1-MCP treatment softened rapidly during room-temperature storage and cell wall composition analyses showed an increase in water-soluble pectin (WSP) and decreases in cell wall materials (CWM) and cell wall components such as Na. 1-MCP treatment can slow down the softening of Huanghua pears through reducing cell wall-degrading enzyme activities and hence maintain the integrity of the cell wall structure. © 2016 Society of Chemical Industry.

Topics: Cell Wall; Cyclopropanes; Food Preservation; Food Preservatives; Food Storage; Fruit; Pectins; Pyrus

The effect of postharvest 1-methylcyclopropene and/or cold storage application on texture quality parameters during storage was determined. The changes in fruit quality (including weight loss, firmness, total soluble solids content, and ethylene production), cell wall material (including water-soluble fraction, ethylenediaminetetraacetic acid-soluble fraction, Na2CO3-soluble fraction, 4% KOH-soluble fraction, and 14% KOH-soluble fraction), and cell wall hydrolase activities (including polygalacturonase, endo-1,4-beta-D-glucanase, pectinesterase, alpha-L-arabinofuranosidase, and beta-galactosidase) were periodically measured up to 25 days after postharvest treatments. The application of cold storage reduced weight loss, ethylene production, and delayed ripening of blueberry fruit. The inhibition of senescence was associated with suppressed increase in cell wall hydrolase activities and retarded solubilization of pectins and hemicelluloses. Furthermore, no obvious differences in firmness, weight loss, ethylene production, and cell wall hydrolase activities between fruits with or without 1-methylcyclopropene application were observed, while significant lower levels of the detected parameters were found in cold storage fruit compared with fruit stored in room temperature. Thus, cold storage can be viewed as an effective means to extend the shelf life of blueberry fruit.

Topics: Analysis of Variance; Blueberry Plants; Carboxylic Ester Hydrolases; Cell Wall; Cold Temperature; Cyclopropanes; Ethylenes; Food Quality; Food Storage; Hydrolases; Pectins; Polygalacturonase; Polysaccharides; Time Factors

Loquat fruit was treated with 2.32 nmol L(-1) 1-methylcyclopropene (1-MCP) for 24 h at 20 degrees C, and then stored at 1 degrees C for 35 days to investigate the effect of 1-MCP treatment on chilling injury (CI) and fatty acid and cell wall polysaccharide composition. Loquat fruit developed CI, manifested as increased fruit firmness, internal browning and decreased extractable juice. These CI symptoms were reduced by 1-MCP treatment. 1-MCP-treated fruit exhibited higher levels of linoleic and linolenic acid and a higher unsaturated/saturated fatty acid ratio than control fruit during storage. The treatment also markedly delayed increase in alcohol insoluble residue, i.e. hemicellulose and cellulose. Meanwhile, the level of water- and CDTA-soluble pectins in treated fruit was higher than that in control. Our result suggested modifications of fatty acid and cell wall polysaccharide composition are associated with CI develpoment in loquat and 1-MCP treatment modulates the changes that seem to regulate the strength of cell wall and so to alleviate CI.

Topics: Cell Wall; Cold Temperature; Cyclopropanes; Eriobotrya; Fatty Acids; Food Preservation; Fruit; Pectins; Polysaccharides; Water