GEL BREAKDOWN IN PRUNUS SALICINA – AN ULTRASTRUCTURAL STUDY

Information on gel breakdown, a disorder which adversely affects quality of plums, is non-existent.
To improve fruit quality, research is required so that preventative measures can be identified.
In this study, Songold plums stored at single- and dual temperature regimes were used to study the relationship between ultrastructural changes in mesocarp cell walls and the development of gel breakdown.
Ultrastructural changes in mesocarp cell walls were studied over storage time using transmission electron microscopy.
Cellulose breakdown in fruit stored at both regimes was not affected by differences in temperature.
In contrast, single-temperature storage inhibited breakdown of pectins when compared to fruit stored at dual temperature.
Development of gel breakdown in fruit stored according to both regimes prevented speculation concerning the role of pectins in the development of the disorder.
Cell wall thickening and misshapen cells in affected tissue indicated similarities between gel breakdown in plums and woolliness in peaches and nectarines.

Physiological Basis of Postharvest Technologies

M.A. Taylor, M.C. Dodd, E. Rabe

https://doi.org/10.17660/ActaHortic.1993.343.8