Abstract
Prestorage heat treatment (38°C for 4 days) retarded the softening of ‘Anna’ apple fruits during 0°C storage. Fruit softening of unheated apples during storage was accompanied by changes in pectic substances: a decrease in uronic acid content in the carbonate-soluble fraction and an increase in the water-soluble fraction. Heat treatment partially inhibited the degradation of uronic acids in the cell wall. The degree of pectin methylation in both heated and non-heated fruit decreased during storage. In heat treated apple fruit the content of galactose and arabinose in the cell wall decreased during storage; in non-heated fruit only galactose decreased. We suggest that the inhibition of solubilisation of the carbonate soluble pectin fraction is one of the main factors contributing to the firmness retention caused by heat treatment. The loss of both arabinose and galactose in heat treated fruits may also play an as yet undefined role in the effect of heat treatment on fruit softening.
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Claims 10
Claim · model-written summary
Prestorage heat treatment retarded softening of Anna apple fruit during cold storage.
- Taxon
- apple
Malus domesticae0 - Material
- ‘Anna’e0
- Treatment
- Prestorage heat treatment (38°C for 4 days)e0
- Outcome
- softeninge0
- Direction
- retardede0
- Qualifier
- 0°C storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Prestorage heat treatment (38°C for 4 days) retarded the softening of ‘Anna’ apple fruits during 0°C storage.”
Claim · model-written summary
During storage, unheated apple fruit had decreased carbonate-soluble uronic acid content.
- Taxon
- ApplesMalus domesticat0
- Outcome
- uronic acid content in the carbonate-soluble fractione0
- Direction
- decreasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a decrease in uronic acid content in the carbonate-soluble fraction”
t0“Apples”
Claim · model-written summary
During storage, unheated apple fruit had increased water-soluble pectic substances.
- Taxon
- ApplesMalus domesticat0
- Outcome
- water-soluble fractione0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“an increase in the water-soluble fraction”
t0“Apples”
Claim · model-written summary
Heat treatment partly inhibited cell-wall uronic acid degradation.
- Taxon
- ApplesMalus domesticat0
- Treatment
- Heat treatmente0
- Outcome
- degradation of uronic acids in the cell walle0
- Direction
- partially inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat treatment partially inhibited the degradation of uronic acids in the cell wall.”
t0“Apples”
Claim · model-written summary
Pectin methylation decreased in heated and unheated fruit during storage.
- Taxon
- ApplesMalus domesticat0
- Outcome
- degree of pectin methylatione0
- Direction
- decreasede0
- Qualifier
- both heated and non-heated fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The degree of pectin methylation in both heated and non-heated fruit decreased during storage.”
t0“Apples”
Claim · model-written summary
Galactose content in heated apple cell walls decreased during storage.
- Taxon
- appleMalus domesticae0
- Outcome
- content of galactosee0
- Direction
- decreasede0
- Qualifier
- heat treatede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In heat treated apple fruit the content of galactose and arabinose in the cell wall decreased during storage”
Claim · model-written summary
Arabinose content in heated apple cell walls decreased during storage.
- Taxon
- appleMalus domesticae0
- Outcome
- arabinose in the cell walle0
- Direction
- decreasede0
- Qualifier
- heat treatede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In heat treated apple fruit the content of galactose and arabinose in the cell wall decreased during storage”
Claim · model-written summary
Galactose content in unheated fruit decreased during storage.
- Taxon
- ApplesMalus domesticat0
- Outcome
- galactosee0
- Direction
- decreasede0
- Qualifier
- non-heated fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in non-heated fruit only galactose decreased”
t0“Apples”
Claim · model-written summary
Authors suggest inhibited carbonate-soluble pectin solubilisation helps retain firmness after heat treatment.
- Taxon
- ApplesMalus domesticat0
- Treatment
- heat treatmente0
- Outcome
- firmness retentione0
- Qualifier
- inhibition of solubilisation of the carbonate soluble pectin fractione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the inhibition of solubilisation of the carbonate soluble pectin fraction is one of the main factors contributing to the firmness retention caused by heat treatment”
t0“Apples”
Claim · model-written summary
Authors suggest arabinose and galactose losses may affect heat-related fruit softening.
- Taxon
- ApplesMalus domesticat0
- Treatment
- heat treatmente0
- Outcome
- fruit softeninge0
- Qualifier
- loss of both arabinose and galactosee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The loss of both arabinose and galactose in heat treated fruits may also play an as yet undefined role in the effect of heat treatment on fruit softening.”
t0“Apples”
The same questions in other papers
heat · quality: postharvest · Malus domestica (apple)Results differ
33 papers in the same direction as this paper · 8 in the opposite direction
- positive
- no effect
- negative
38 papers more in this group
See all 42 papers →heat · cytology · Malus domestica (apple)Positive and negative results
3 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.