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Articles

COLD ACCLIMATION OF CARROTS DURING STORAGE: MECHANICAL PROPERTIES AND ANTIFREEZING PROTEIN

Article number

599_91

Pages

699 – 703

Language

English

Abstract

Changes in the composition of carrot cell wall proteins were investigated, associating metabolic changes during long-term storage with changes in mechanical properties.
Harvested carrots accumulate an antifreezing protein in their cell walls reaching a maximum level after 12 weeks of storage at 0°C, followed by a gradual decrease.
During the same period of time, there is a decrease in the slicing force during the first 7 weeks of storage followed by an increase until the 12^th week.
The appearance and accumulation of the antifreezing protein suggest that structural changes leading to changes in mechanical properties during the first 12 weeks of storage might be associated with a cold acclimation process.

Publication

International Conference: Postharvest Unlimited

Authors

F. Gómez G., M. Sommarin, V. Gekas, I. Sjöholm

Keywords

cell wall, freezing tolerance, metabolic changes, cutting force, structure

Full text

https://doi.org/10.17660/ActaHortic.2003.599.91

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