Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments.
Food Sci Technol Int
; 29(6): 665-679, 2023 Sep.
Article
em En
| MEDLINE
| ID: mdl-36300519
ABSTRACT
The effects of postharvest applications of hot water (HWT) (45, 50, and 55 °C), 1-MCP (1, 5, and 10â
µL/L), and CaCl2 (1, 2, and 3%) on polygalacturonase (PG), pectin methylesterase (PME), α-galactosidase (α-Gal), ß-galactosidase (ß-Gal) and ß-1,4-glucanase (ß-1,4-Glu) activities, and the fruit firmness and cell wall composition of eggplant fruit were investigated. The results showed that the decrease in the eggplants firmness was delayed by HWT, 1-MCP, and CaCl2 treatments during storage compared with the control. However, HWTs were less effective than the 1-MCP and CaCl2 treatments. The results show that 1-MCP and CaCl2 treatments inhibited the depolymerization of water (WSP), CDTA (CSP), and sodium carbonate (SSP) soluble polyuronides. The results suggest that 1-MCP (5 and 10â
µL/L) and CaCl2 (1, 2, and 3%) could prevent eggplant softening by inhibiting hydrolase enzymes and reducing the disintegration of the polysaccharides. In addition, 1-MCP and CaCl2 were more effective than hot water treatment in extending postharvest storage life. There is a significantly high correlation between firmness, polyuronide content and cell wall enzyme activity.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Parede Celular
/
Solanum melongena
Idioma:
En
Revista:
Food Sci Technol Int
Ano de publicação:
2023
Tipo de documento:
Article