College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, PR China.
College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, PR China.
Food Chem. 2020 Aug 15;321:126707. doi: 10.1016/j.foodchem.2020.126707. Epub 2020 Mar 28.
Mealiness is one of the most important textural failure of apple fruit and four patterns of mealiness involving five apple cultivars were identified as the rapid, moderate, slow and none, requiring 3, 7, 14, 49 days at 25 °C, respectively. In comparison with the non-mealy 'Fuji' apple, parenchyma cells of mealy apples became detached and remained intact. Highly methyl-esterified homogalacturonan was strongly immunolabeled in the cell wall of slow and non-mealy apples. The mobility of water was enhanced in the cell wall during mealiness. Principal components analysis of FTIR spectra discriminated the cell wall materials (CWM) based on the mealiness progress. Heavy loss of CWM and its water-insoluble fractions but limited increase of water-soluble fractions, and the increase of crystalline micelles of CWM were closely associated with the mealiness progress. Overall, the occurrence of mealiness might attribute to structural, physical and biochemical modifications of CWM during tissue senescence.
粉质感是苹果果实最重要的质地缺陷之一，本研究鉴定了涉及 5 个苹果品种的 4 种粉质感模式，分别为快速、中度、缓慢和无，在 25°C 下分别需要 3、7、14 和 49 天。与非粉质感的‘富士’苹果相比，粉质感苹果的果肉细胞分离且保持完整。在缓慢和非粉质感苹果的细胞壁中，高度甲酯化的同质半乳糖醛酸聚糖被强烈免疫标记。在粉质感过程中，细胞壁中的水分流动性增强。傅里叶变换红外光谱的主成分分析根据粉质感的进展区分了细胞壁材料（CWM）。CWM 及其水不溶性部分的大量损失，但有限的水溶性部分增加，以及 CWM 的结晶胶束增加，与粉质感的进展密切相关。总的来说，在组织衰老过程中，CWM 的结构、物理和生化修饰可能导致粉质感的发生。
