Inhibitory Effects of CaCl<sub>2</sub> and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage
Quality of raspberry fruit experiences a rapid decline after harvest due to its vulnerable texture and high moisture content. Application of calcium chloride (CaCl<sub>2</sub>) combined with pectin methylesterase (PME) is efficient in delaying fruit softening. In this study, the effects...
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MDPI AG
2021-12-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/8/1/1 |
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| author | Ran Yan Cong Han Maorun Fu Wenxiao Jiao Weihao Wang |
| author_facet | Ran Yan Cong Han Maorun Fu Wenxiao Jiao Weihao Wang |
| author_sort | Ran Yan |
| collection | DOAJ |
| description | Quality of raspberry fruit experiences a rapid decline after harvest due to its vulnerable texture and high moisture content. Application of calcium chloride (CaCl<sub>2</sub>) combined with pectin methylesterase (PME) is efficient in delaying fruit softening. In this study, the effects of exogenous CaCl<sub>2</sub> alone or in combination with PME on the structure of the cell wall, the molecular properties of pectin, and the amount of free water of raspberry during postharvest storage were investigated. The results showed that CaCl<sub>2</sub> combined with PME treatment could maintain fruit firmness and inhibit weight loss. The treatment of CaCl<sub>2</sub>+PME maintained the cell wall structure via sustaining middle lamella integrity and reducing the activities of cell wall-degrading enzymes, such as polygalacturonase, pectin methylesterase, β-galactosidase, α-L-arabinofuranosidase, and β-xylosidase. In addition, CaCl<sub>2</sub>+PME treatment could effectively increase the content of chelate-soluble pectin (CSP) and develop a cross-linked structure between Ca<sup>2+</sup> and CSP. Moreover, CaCl<sub>2</sub>+PME treatment was of benefit in maintaining free water content. CaCl<sub>2</sub> in combination with PME treatment could be a promising method for inhibiting softening and maintaining the quality of postharvest raspberry during cold storage. |
| first_indexed | 2024-04-12T22:44:53Z |
| format | Article |
| id | doaj.art-8670aa0a2d71417199b364d9a8f6a2cc |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-04-12T22:44:53Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-8670aa0a2d71417199b364d9a8f6a2cc2022-12-22T03:13:34ZengMDPI AGHorticulturae2311-75242021-12-0181110.3390/horticulturae8010001Inhibitory Effects of CaCl<sub>2</sub> and Pectin Methylesterase on Fruit Softening of Raspberry during Cold StorageRan Yan0Cong Han1Maorun Fu2Wenxiao Jiao3Weihao Wang4College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaCollege of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaCollege of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaCollege of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaKey Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, No. 20 Nanxincun, Xiangshan, Haidian District, Beijing 100093, ChinaQuality of raspberry fruit experiences a rapid decline after harvest due to its vulnerable texture and high moisture content. Application of calcium chloride (CaCl<sub>2</sub>) combined with pectin methylesterase (PME) is efficient in delaying fruit softening. In this study, the effects of exogenous CaCl<sub>2</sub> alone or in combination with PME on the structure of the cell wall, the molecular properties of pectin, and the amount of free water of raspberry during postharvest storage were investigated. The results showed that CaCl<sub>2</sub> combined with PME treatment could maintain fruit firmness and inhibit weight loss. The treatment of CaCl<sub>2</sub>+PME maintained the cell wall structure via sustaining middle lamella integrity and reducing the activities of cell wall-degrading enzymes, such as polygalacturonase, pectin methylesterase, β-galactosidase, α-L-arabinofuranosidase, and β-xylosidase. In addition, CaCl<sub>2</sub>+PME treatment could effectively increase the content of chelate-soluble pectin (CSP) and develop a cross-linked structure between Ca<sup>2+</sup> and CSP. Moreover, CaCl<sub>2</sub>+PME treatment was of benefit in maintaining free water content. CaCl<sub>2</sub> in combination with PME treatment could be a promising method for inhibiting softening and maintaining the quality of postharvest raspberry during cold storage.https://www.mdpi.com/2311-7524/8/1/1raspberry fruitcalcium chloridepectin methylesterasefirmnesspectin |
| spellingShingle | Ran Yan Cong Han Maorun Fu Wenxiao Jiao Weihao Wang Inhibitory Effects of CaCl<sub>2</sub> and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage Horticulturae raspberry fruit calcium chloride pectin methylesterase firmness pectin |
| title | Inhibitory Effects of CaCl<sub>2</sub> and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage |
| title_full | Inhibitory Effects of CaCl<sub>2</sub> and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage |
| title_fullStr | Inhibitory Effects of CaCl<sub>2</sub> and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage |
| title_full_unstemmed | Inhibitory Effects of CaCl<sub>2</sub> and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage |
| title_short | Inhibitory Effects of CaCl<sub>2</sub> and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage |
| title_sort | inhibitory effects of cacl sub 2 sub and pectin methylesterase on fruit softening of raspberry during cold storage |
| topic | raspberry fruit calcium chloride pectin methylesterase firmness pectin |
| url | https://www.mdpi.com/2311-7524/8/1/1 |
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