Pectin modifications and the Role of Pectin-degrading Enzymes during Postharvest Softening of Jonagold Apples

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dc.contributor.authorGwanpua, Sunny George
dc.contributor.authorVan Buggenhout, Sandy
dc.contributor.authorVerlinden, Bert
dc.contributor.authorChristiaens, Stefanie
dc.contributor.authorShpigelman, Avi
dc.contributor.authorVicent, Victor
dc.contributor.authorJamsazzadeh Kermani, Zahra
dc.contributor.authorNicolaï, Bart
dc.contributor.authorHendrickx, Marc
dc.contributor.authorGeeraerd, Annemie
dc.date.accessioned2016-07-12T14:04:29Z
dc.date.available2016-07-12T14:04:29Z
dc.date.issued2014
dc.descriptionFull text can be found at the following link http://www.sciencedirect.com/science/article/pii/S0308814614003239en_US
dc.description.abstractThis study aimed at understanding softening in Jonagold apple (Malus × domestica Borkh.) fruits, by investigating pectin modifications and the evolution of pectin-modifying enzymes during postharvest storage and ripening. Jonagold apples were harvested at commercial maturity and stored at different temperatures and controlled atmosphere conditions for 6 months, followed by exposure to ambient shelf life conditions (20 °C under air) for 2 weeks. The composition of the pectic material was analysed. Furthermore, the firmness and the ethylene production of the apples were assessed. Generally, the main changes in pectin composition associated with the loss of firmness during ripening in Jonagold apples were a loss of side chains neutral sugars, increased water solubility and decreased molar mass. Also, the activities of four important enzymes possibly involved in apple softening, β-galactosidase, α-arabinofuranosidase, polygalacturonase and pectin methylesterase, were measured. Pectin-related enzyme activities highly correlated with ethylene production, but not always with pectin modifications.en_US
dc.identifier.citationGwanpua, S., Van Buggenhout, S., Verlinden, B., Christiaens, S., Shpigelman, A., & Vicent, V. et al. (2014). Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples. Food Chemistry, 158, 283-291. http://dx.doi.org/10.1016/j.foodchem.2014.02.138en_US
dc.identifier.doi10.1016/j.foodchem.2014.02.138
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/20.500.11810/3145
dc.language.isoenen_US
dc.publisherApplied Science Publishersen_US
dc.subjectCell wall-modifying enzymesen_US
dc.subjectControlled atmosphereen_US
dc.subjectFirmnessen_US
dc.subjectMalus×domesticaen_US
dc.subjectPectinen_US
dc.titlePectin modifications and the Role of Pectin-degrading Enzymes during Postharvest Softening of Jonagold Applesen_US
dc.typeJournal Article, Peer Revieweden_US
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