title: Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca).
abstract: Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5°C or 10°C. Storage at 5°C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1nm for water-soluble pectin, 11.7, 17.6 and 19.5nm for chelate-soluble pectin, and 15.6 and 23.4nm for hemicellulose. The results suggest that texture of apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5°C.
authors.affiliation: Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Science, Zhengzhou, Henan 450009, PR China.
authors.forename: Hui
authors.initials: H
authors.lastname: Liu
authors.affiliation: College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China. Electronic address: fushengc@haut.edu.cn.
authors.forename: Fusheng
authors.initials: F
authors.lastname: Chen
authors.affiliation: College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; Guangzhou Pulu Medical Technology Co., Ltd, Guangzhou, Guangdong 510800, PR China.
authors.forename: Shaojuan
authors.initials: S
authors.lastname: Lai
authors.affiliation: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
authors.forename: Junrui
authors.initials: J
authors.lastname: Tao
authors.affiliation: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China. Electronic address: chmynghs@nus.edu.sg.
authors.forename: Hongshun
authors.initials: H
authors.lastname: Yang
authors.affiliation: Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Science, Zhengzhou, Henan 450009, PR China.
authors.forename: Zhonggao
authors.initials: Z
authors.lastname: Jiao
mesh_terms: D002118:Calcium / Q000737:chemistry*; D002236:Carbohydrate Conformation; D002473:Cell Wall / Q000737:chemistry; D003080:Cold Temperature; D061353:Food Storage / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D000068219:Prunus armeniaca / Q000737:chemistry*
chemical_list: D011134:Polysaccharides; C007916:hemicellulose; D010368:Pectins; D002118:Calcium
keywords: Apricot; Atomic force microscopy; Calcium chloride; Cell wall; Nanostructure; Pectin; Polysaccharides; Postharvest softening