Modulation of tomato pericarp firmness through pH and calcium: Implications for the texture of fresh-cut fruit
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/2745 |
Resumo: | The effect of pH and calcium on pericarp firmness and pectin solubility was investigated in tomato fruit (Lycopersicon esculentum Mill. ‘Tavira’). Pericarp disks were vacuum-infiltrated with 50mM CaCI₂ or with distilled water and incubated for 4 h in buffer solutions at pH 4.5 and 7.0, and subsequently stored at 2 ◦C for 5 days. CaCl2 treatment had a significant effect on firmness retention in disks from turning and ripe fruit. Pericarp disks from mature-green fruit infiltrated with CaCl2 were firmer than untreated tissue after a 4 h incubation period, but the effect of calcium did not persist during storage at 2 ◦C. pH had a significant effect on the firmness of pericarp disks excised from turning and ripe fruit, but not on mature-green tissue. Treatments at pH 7.0 caused a reduction of the softening rate in disks from turning and ripe fruit, but had no significant effect at the mature-green stage. Water-soluble pectins decreased significantly in mature-green and ripe pericarp tissue following treatment with CaCl2 at pH 7.0, suggesting that pH affects pectin dissolution. Firmness changes induced by pH and calcium after a 4 h incubation treatment were highly correlated with pectin dissolution. The results indicate that, besides calcium, pH contributes to textural changes in tomato fruit pericarp. Since wounding inflicted during processing and acidic solutions used to prevent enzymic browning and microbial growth are likely to acidify the apoplast of fresh-cut fruit, the ability to maintain an apoplastic pH near 7.0 can significantly contribute to enhanced firmness of fresh-cut fruit. |
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Modulation of tomato pericarp firmness through pH and calcium: Implications for the texture of fresh-cut fruitCell wallLycopersicon esculentumMinimal processingPectinRipeningTextureThe effect of pH and calcium on pericarp firmness and pectin solubility was investigated in tomato fruit (Lycopersicon esculentum Mill. ‘Tavira’). Pericarp disks were vacuum-infiltrated with 50mM CaCI₂ or with distilled water and incubated for 4 h in buffer solutions at pH 4.5 and 7.0, and subsequently stored at 2 ◦C for 5 days. CaCl2 treatment had a significant effect on firmness retention in disks from turning and ripe fruit. Pericarp disks from mature-green fruit infiltrated with CaCl2 were firmer than untreated tissue after a 4 h incubation period, but the effect of calcium did not persist during storage at 2 ◦C. pH had a significant effect on the firmness of pericarp disks excised from turning and ripe fruit, but not on mature-green tissue. Treatments at pH 7.0 caused a reduction of the softening rate in disks from turning and ripe fruit, but had no significant effect at the mature-green stage. Water-soluble pectins decreased significantly in mature-green and ripe pericarp tissue following treatment with CaCl2 at pH 7.0, suggesting that pH affects pectin dissolution. Firmness changes induced by pH and calcium after a 4 h incubation treatment were highly correlated with pectin dissolution. The results indicate that, besides calcium, pH contributes to textural changes in tomato fruit pericarp. Since wounding inflicted during processing and acidic solutions used to prevent enzymic browning and microbial growth are likely to acidify the apoplast of fresh-cut fruit, the ability to maintain an apoplastic pH near 7.0 can significantly contribute to enhanced firmness of fresh-cut fruit.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaPinheiro, Susana C. F.Almeida, Domingos P. F.2010-10-08T17:55:11Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/2745eng"Postharvest Biology and Technology". ISSN 0925-5214. 47: 1 (2008) 119–125info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:17Zoai:repositorio.ucp.pt:10400.14/2745Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:04:58.567133Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Modulation of tomato pericarp firmness through pH and calcium: Implications for the texture of fresh-cut fruit |
title |
Modulation of tomato pericarp firmness through pH and calcium: Implications for the texture of fresh-cut fruit |
spellingShingle |
Modulation of tomato pericarp firmness through pH and calcium: Implications for the texture of fresh-cut fruit Pinheiro, Susana C. F. Cell wall Lycopersicon esculentum Minimal processing Pectin Ripening Texture |
title_short |
Modulation of tomato pericarp firmness through pH and calcium: Implications for the texture of fresh-cut fruit |
title_full |
Modulation of tomato pericarp firmness through pH and calcium: Implications for the texture of fresh-cut fruit |
title_fullStr |
Modulation of tomato pericarp firmness through pH and calcium: Implications for the texture of fresh-cut fruit |
title_full_unstemmed |
Modulation of tomato pericarp firmness through pH and calcium: Implications for the texture of fresh-cut fruit |
title_sort |
Modulation of tomato pericarp firmness through pH and calcium: Implications for the texture of fresh-cut fruit |
author |
Pinheiro, Susana C. F. |
author_facet |
Pinheiro, Susana C. F. Almeida, Domingos P. F. |
author_role |
author |
author2 |
Almeida, Domingos P. F. |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Pinheiro, Susana C. F. Almeida, Domingos P. F. |
dc.subject.por.fl_str_mv |
Cell wall Lycopersicon esculentum Minimal processing Pectin Ripening Texture |
topic |
Cell wall Lycopersicon esculentum Minimal processing Pectin Ripening Texture |
description |
The effect of pH and calcium on pericarp firmness and pectin solubility was investigated in tomato fruit (Lycopersicon esculentum Mill. ‘Tavira’). Pericarp disks were vacuum-infiltrated with 50mM CaCI₂ or with distilled water and incubated for 4 h in buffer solutions at pH 4.5 and 7.0, and subsequently stored at 2 ◦C for 5 days. CaCl2 treatment had a significant effect on firmness retention in disks from turning and ripe fruit. Pericarp disks from mature-green fruit infiltrated with CaCl2 were firmer than untreated tissue after a 4 h incubation period, but the effect of calcium did not persist during storage at 2 ◦C. pH had a significant effect on the firmness of pericarp disks excised from turning and ripe fruit, but not on mature-green tissue. Treatments at pH 7.0 caused a reduction of the softening rate in disks from turning and ripe fruit, but had no significant effect at the mature-green stage. Water-soluble pectins decreased significantly in mature-green and ripe pericarp tissue following treatment with CaCl2 at pH 7.0, suggesting that pH affects pectin dissolution. Firmness changes induced by pH and calcium after a 4 h incubation treatment were highly correlated with pectin dissolution. The results indicate that, besides calcium, pH contributes to textural changes in tomato fruit pericarp. Since wounding inflicted during processing and acidic solutions used to prevent enzymic browning and microbial growth are likely to acidify the apoplast of fresh-cut fruit, the ability to maintain an apoplastic pH near 7.0 can significantly contribute to enhanced firmness of fresh-cut fruit. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008 2008-01-01T00:00:00Z 2010-10-08T17:55:11Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/2745 |
url |
http://hdl.handle.net/10400.14/2745 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Postharvest Biology and Technology". ISSN 0925-5214. 47: 1 (2008) 119–125 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131711826558976 |