Articles
PECTIN COMPOSITION AND TURGOR OF STRAWBERRIES STORED IN HIGH CO2 ATMOSPHERE
Article number
787_39
Pages
319 – 324
Language
English
Abstract
Strawberries were subjected to air or 20% CO2 balanced with air at 2.2°C for up to eight days.
Firmness of strawberries increased under high CO2 treatment by about 20%. Direct measurements of cell turgor with a pressure micro-probe revealed no difference in turgor between treatments.
Cell wall analyses showed lower water soluble pectin and higher CDTA soluble pectin in CO2 treated strawberries.
Size distribution analysis revealed that under high CO2 atmosphere the medium molecular size of pectin in the water soluble fraction decreased, while those in the CDTA soluble fraction increased.
However, there were no differences in degrees of methyl-esterification in pectin fractions from both treatments.
Calcium concentrations in the alcohol soluble solids from both treatments were no different as well.
Firmness of strawberries increased under high CO2 treatment by about 20%. Direct measurements of cell turgor with a pressure micro-probe revealed no difference in turgor between treatments.
Cell wall analyses showed lower water soluble pectin and higher CDTA soluble pectin in CO2 treated strawberries.
Size distribution analysis revealed that under high CO2 atmosphere the medium molecular size of pectin in the water soluble fraction decreased, while those in the CDTA soluble fraction increased.
However, there were no differences in degrees of methyl-esterification in pectin fractions from both treatments.
Calcium concentrations in the alcohol soluble solids from both treatments were no different as well.
Authors
J. Siriphanich
Keywords
storage, firmness, methyl-esterification, calcium, cell turgo, pectin
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