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CHANGES IN THE CELL WALL COMPONENTS OF KIWIFRUIT DURING STORAGE IN AIR OR CONTROLLED ATMOSPHERE.

Author(s) : ARPAIA M. L.

Type of article: Article

Summary

81% OF THE FIRMNESS IN KIWIFRUIT WAS LOST DURING THE FIRST 8 WEEKS AT 273 K (0 DEG C). A SOLUBILIZATION OF URONIC ACIDS AND THE NEUTRAL SUGAR RESIDUES USUALLY ASSOCIATED WITH PECTIC POLYMERS WAS DETECTED. NO CONSISTENT CHANGES WERE NOTED IN CELLULOSE OR THE NEUTRAL SUGARS USUALLY ASSOCIATED WITH HEMICELLULOSES. STARCH DEGRADATION ALSO OCCURRED COINCIDENT WITH SOFTENING. CA (2% O2 + 5% CO2 ) STORAGE RETARDED FLESH SOFTENING. A COMPARISON OF THE CHANGES IN THE CELL WALL COMPONENTS OF AIR-STORED AND CA-STORED KIWIFRUIT SUGGESTS THAT, IN ADDITION TO CELL WALL DEGRADING PROCESSES CONTRIBUTING TO FRUIT SOFTENING, STARCH DEGRADATION ALSO MAY BE INVOLVED IN LOW-TEMPERATURE SOFTENING OF KIWIFRUIT. THE LOSSES IN WATER-INSOLUBLE CELL WALL PECTIC NEUTRAL SUGARS AND URONIC ACIDS IN AIR AND CA STORAGE WERE SIMILAR DURING THE FIRST 8 WEEKS OF STORAGE.

Details

  • Original title: CHANGES IN THE CELL WALL COMPONENTS OF KIWIFRUIT DURING STORAGE IN AIR OR CONTROLLED ATMOSPHERE.
  • Record ID : 1988-0158
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 112 - n. 3
  • Publication date: 1987/05
  • Document available for consultation in the library of the IIR headquarters only.

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