TY - JOUR
T1 - Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples
AU - Gwanpua, Sunny George
AU - Van Buggenhout, Sandy
AU - Verlinden, Bert E.
AU - Christiaens, Stefanie
AU - Shpigelman, Avi
AU - Vicent, Victor
AU - Kermani, Zahra Jamsazzadeh
AU - Nicolai, Bart M.
AU - Hendrickx, Marc
AU - Geeraerd, Annemie
N1 - Funding Information: This publication has been produced with the financial support of the European Union (grant agreement FP7/2007-2013 – Frisbee). The opinions expressed in this document do by no means reflect the official opinion of the European Union or its representatives.
PY - 2014/9/1
Y1 - 2014/9/1
N2 - This study aimed at understanding softening in Jonagold apple (Malus × domestica Borkh.) fruits, by investigating pectin modifications and the evolution of pectin-modifying enzymes during postharvest storage and ripening. Jonagold apples were harvested at commercial maturity and stored at different temperatures and controlled atmosphere conditions for 6 months, followed by exposure to ambient shelf life conditions (20 C under air) for 2 weeks. The composition of the pectic material was analysed. Furthermore, the firmness and the ethylene production of the apples were assessed. Generally, the main changes in pectin composition associated with the loss of firmness during ripening in Jonagold apples were a loss of side chains neutral sugars, increased water solubility and decreased molar mass. Also, the activities of four important enzymes possibly involved in apple softening, β-galactosidase, α-arabinofuranosidase, polygalacturonase and pectin methylesterase, were measured. Pectin-related enzyme activities highly correlated with ethylene production, but not always with pectin modifications.
AB - This study aimed at understanding softening in Jonagold apple (Malus × domestica Borkh.) fruits, by investigating pectin modifications and the evolution of pectin-modifying enzymes during postharvest storage and ripening. Jonagold apples were harvested at commercial maturity and stored at different temperatures and controlled atmosphere conditions for 6 months, followed by exposure to ambient shelf life conditions (20 C under air) for 2 weeks. The composition of the pectic material was analysed. Furthermore, the firmness and the ethylene production of the apples were assessed. Generally, the main changes in pectin composition associated with the loss of firmness during ripening in Jonagold apples were a loss of side chains neutral sugars, increased water solubility and decreased molar mass. Also, the activities of four important enzymes possibly involved in apple softening, β-galactosidase, α-arabinofuranosidase, polygalacturonase and pectin methylesterase, were measured. Pectin-related enzyme activities highly correlated with ethylene production, but not always with pectin modifications.
KW - Cell wall-modifying enzymes
KW - Controlled atmosphere
KW - Firmness
KW - Malus × domestica
KW - Pectin
UR - http://www.scopus.com/inward/record.url?scp=84896483413&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2014.02.138
DO - 10.1016/j.foodchem.2014.02.138
M3 - مقالة
SN - 0308-8146
VL - 158
SP - 283
EP - 291
JO - Food Chemistry
JF - Food Chemistry
ER -