Effect of chitosan coatings on the evolution of sodium carbonate-soluble pectin during sweet cherry softening under non-isothermal conditions
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Isothermal process
The effect of postharvest gibberellic acid (GA) treatment on fruit softening, cell wall components, and cell wall metabolic genes in postharvest okras was explored. GA effectively slowed the softening of postharvest okras. In comparison to the control, okras treated with GA displayed higher levels of protopectin (PP) and cellulose (CEL), but lower level of water-soluble pectin (WSP). GA treatment could block cell wall degradation via the downregulation of multiple cell wall-degrading genes, such as AePME, AeCX, AePG, AePL, AeGAL, and AeARF. Collectively, our study revealed that GA treatment postponed softening of postharvest okras by retarding cell wall degradation during storage.
Gibberellic acid
Pectin
Degradation
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Flesh browning,mealiness and softening are the main causes of postharvest deterioration of nectarines. The gas application at two concentrations of 1-methylcyclopropene and MA package were evaluated on nectarine ('Qinglang') stored for 19, 33, 47 and 61 days at 0℃.The results indicated that the treatment of 1-MCP and MA package decreased the activities of PPO and POD,maintained fruit firmness, delayed fruit softening,decreased flesh browning and avoided mealiness.Treatment with 1-MCP significantly inhibited the respiration of fruit, but it had no effect on solube solids content.
Flesh
1-Methylcyclopropene
Browning
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Mango fruit cv. 'Namdokmai' at the mature-green stage were heat-treated by dipping in 50°C or 55°C water for 5 min and stored at 25°C with 90-95% relative humidity. Fruit dipped in ambient water served as control. Softening slowed down in response to heat treatment. The effect of the two heat treatments did not considerably differ. Concomitant with softening, the heat-treated fruits exhibited reduced pectin methylesterase (PME) and polygalacturonase (PG) activities in both peel and pulp tissues. Heat treatment at 55°C generally resulted to lower PME and PG activity than at 50°C. These results indicate that heat inhibition of ripening-associated softening is due to inhibition of pectin-degrading enzymes.
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ISHS V International Symposium on Postharvest Pathology: From Consumer to Laboratory-Sustainable Approaches to Managing Postharvest Pathogens Pre- and postharvest factors determining carrot storability
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The softening of Japanese radishes and the decomposition of pectin (0.5% pectin solution in 1/10 M phosphate buffer, pH 6.5) during the thermal process (100°C-110°C) under atmospheric and high pressures (100 MPa-400 MPa) were investigated. High pressure decreased the rates of softening for Japanese radishes and the decomposition of pectin during the thermal process. The activation volumes for the softening of Japanese radishes were 4.3 cm3/mol at 100°C and 3.1 cm3/mol at 110°C, and those for the decomposition of pectin were 10.4 cm3/mol (100°C) and 8.1 cm3/mol (110°C). Though the values indicated that the pressure lowered the pectin decomposition more than the softening of the radish, the ratios of the activation volume at 110°C to that at 100°C for both phenomena were nearly the same. These results suggested that the resistance to softening of the radish by pressure is closely related to the inhibition of the pectin decomposition in the radish by pressure.
Pectin
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Postharvest diseases cause considerable losses to harvested fruits and vegetables during transportation and storage. How to control postharvest decay loss and prolong shelf-life has become the focus. Concerned with healthy and environment-friendly products,traditional approaches such as chemical fungicides cannot meet our need. More and more attention is paid on biocontrol agents against postharvest diseases of fruits and vegetables. Of them,the use of antagonistic microorganisms becomes popular which is regarded as promising alternatives to control postharvest pathogens. Nowadays,quite number of microbial antagonists has been isolated and defined as effective in postharvest disease control. This paper focuses on microbial antagonists in postharvest biological control. Possible principle of microbial antagonists was also discussed and explored new possibilities in biology control to provide reference in postharvest decay control research and commercial use.
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Isothermal annealing of cold-worked nickel produces softening which initially occurs exponentially but which is followed by a sigmoidal stage. A theory of isothermal softening behaviour, based upon polygonization of subgrains, is presented.
Isothermal process
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