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Changes in physical properties of the cell wall and polyuronides in response to heat treatment of 'Fuyu' persimmon that alleviates chilling injury.

Author(s) : WOOLF A. B., MACRAE E. A., SPOONER K. J., REDGWELL R. J.

Type of article: Article

Summary

Modifications to solubilized cell wall polyuronides of sweet persimmon cv. Fuyu fruits were examined during development of chilling injury during storage and in response to heat treatments (dry air at 47 deg C for 0.5 hour) that alleviated chilling injury. Storage at 0 deg C caused the solubilization of a polyuronide fraction that possessed a higher average molecular mass than polyuronide solubilized during normal ripening. Heat treatment also impeded an increase in viscosity of the cell wall material if applied before storage. Chilling injury (gelling) was related to the release of polyuronide from the cell wall during storage and its lack of subsequent degradation. Heat treatments retarded polyuronide release but propoted degradation of solubilized polyuronides.

Details

  • Original title: Changes in physical properties of the cell wall and polyuronides in response to heat treatment of 'Fuyu' persimmon that alleviates chilling injury.
  • Record ID : 1999-1689
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 122 - n. 5
  • Publication date: 1997

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