The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness

LWT

Volumn 42, Issue 1, 2009, Pages 125-130

  Chen, Fusheng ^a   Zhang, Lifen ^a   An, Hongjie ^b   Yang, Hongshun ^a   Sun, Xiaoyang ^a   Liu, Hui ^a   Yao, Yongzhi ^a   Li, Lite ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

^b TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Atomic force microscopy (AFM); Cherry; Hemicellulose; Nanostructure; Ripening

Indexed keywords

ATOMIC FORCE MICROSCOPY; CELLULOSE; CHAINS; FRUITS;

ATOMIC FORCE MICROSCOPY; ATOMIC-FORCE-MICROSCOPY; CHERRY; DIFFERENT STAGES; HEMICELLULOSE; RIPENING;

NANOSTRUCTURES;

PRUNUS; PRUNUS PSEUDOCERASUS;

EID: 52949131503     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.03.016     Document Type: Article

References (22)

1. Barrett D.M., and Gonzalez C. Activity of softening enzymes during cherry maturation. Journal of Food Science 59 (1994) 574-577
2. Batisse C., Buret M., and Coulomb P.J. Biochemical differences in cell wall of cherry fruit between soft and crisp fruit. Journal of Agricultural and Food Chemistry 44 (1996) 453-457
3. Deng Y., Wu Y., and Li Y. Changes in firmness, cell wall composition and cell wall hydrolases of grapes stored in high oxygen atmospheres. Food Research International 38 (2005) 769-776
4. Drake S.R., Kupferman E.M., and Fellman J.K. 'Bing' sweet cherry (Prunus avium L.) quality as influenced by wax coatings and storage temperature. Journal of Food Science 53 (1988) 124-126 156
5. Gonçalves B., Landbo A.K., Knudsen D., Silva A.P., Moutinho-Pereira J., Rosa E., et al. Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.). Journal of Agricultural and Food Chemistry 52 (2004) 523-530
6. Han Y.S. Experimental guidance of food chemistry (1992), Beijing Agriculture University Press, Beijing pp. 5-8
7. Jain N., Dhawan K., Malhotra S., and Singh R. Biochemistry of fruit ripening of guava (Psidium guajava L): compositional and enzymatic changes. Plant Foods for Human Nutrition 58 (2003) 309-315
8. Manrique G.D., and Lajolo F.M. Cell-wall polysaccharide modifications during postharvest ripening of papaya fruit (Carica papaya). Postharvest Biology and Technology 33 (2004) 11-26
9. Rosli H.G., Civello P.M., and Martínez G.A. Changes in cell wall composition of three Fragaria × ananassa cultivars with different softening rate during ripening. Plant Physiology and Biochemistry 42 (2004) 823-831
10. Round A.N., Rigby N.M., MacDougall A.J., Ring S.G., and Morris V.J. Investigating the nature of branching in pectin by atomic force microscopy and carbohydrate analysis. Carbohydrate Research 331 (2001) 337-342
11. Serrano M., Guillen F., Martinez-Romero D., Castillo S., and Valero D. Chemical constituents and antioxidant activity of sweet cherry at different ripening stages. Journal of Agricultural and Food Chemistry 53 (2005) 2741-2745
12. Thomas M., and Thibault J.F. Cell-wall polysaccharides in the fruits of Japanese quince (Chaenomeles japonica): extraction and preliminary characterisation. Carbohydrate Polymers 49 (2002) 345-355
13. Vicente A.R., Ortugno C., Rosli H., Powell A.L.T., Greve L.C., and Labavitch J.M. Temporal sequence of cell wall disassembly events in developing fruits. 2. Analysis of blueberry (Vaccinium species). Journal of Agricultural and Food Chemistry 55 (2007) 4125-4130
14. Yan L., and Zhu Q. Direct observation of the main cell wall components of straw by atomic force microscopy. Journal of Applied Polymer Science 88 (2003) 2055-2059
15. Yang H., An H., Feng G., and Li Y. Visualization and quantitative roughness analysis of peach skin by atomic force microscopy under storage. LWT-Food Science and Technology 38 (2005) 571-577
16. Yang H., An H., Feng G., Li Y., and Lai S. Atomic force microscopy of the water-soluble pectin of peaches during storage. European Food Research Technology 220 (2005) 587-591
17. Yang H., An H., and Li Y. Manipulate and stretch single pectin molecules with modified molecular combing and fluid fixation techniques. European Food Research Technology 223 (2006) 78-82
18. Yang H., Feng G., An H., and Li Y. Microstructure changes of sodium carbonate-soluble pectin of peach by AFM during controlled atmosphere storage. Food Chemistry 94 (2006) 179-192
19. Yang H., Lai S., An H., and Li Y. Atomic force microscopy study of the ultrastructural changes of chelate-soluble pectin in peaches under controlled atmosphere storage. Postharvest Biology and Technology 39 (2006) 75-83
20. Yang H., Wang Y., Lai S., An H., Li Y., and Chen F. Application of atomic force microscopy as a nanotechnology tool in food science. Journal of Food Science 72 (2007) R65-R75
21. Yang H., Wang Y., Regenstein J.M., and Rouse D.B. Nanostructural characterization of catfish skin gelatin using atomic force microscopy. Journal of Food Science 72 (2007) 430-440
22. Yashoda H.M., Prabha T.N., and Tharanathan R.N. Mango ripening - chemical and structural characterization of pectic and hemicellulosic polysaccharides. Carbohydrate Research 340 (2005) 1335-1342