Inhibitory Effects of CaCl2 and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sampling
2.2. Determination of Firmness and Weight Loss
2.3. Observation of Cell Wall Structure
2.4. Measurement of Cell Wall Enzymes
2.5. Pectin Determination
2.6. Observation of CSP by Atomic Force Microscopy (AFM)
2.7. Determination of Free Water
2.8. Data Analysis
3. Results
3.1. Effects of Different Treatments on Firmness and Weight Loss of Raspberry Fruit
3.2. Effects of Different Treatments on the Cell Wall Structure of Raspberry Fruit
3.3. Effects of Different Treatments on Cell Wall-Degrading Enzyme Activity of Raspberry Fruit
3.4. Effects of Different Treatments on the CSP Content of Raspberry Fruit
3.5. Effects of Different Treatments on the CSP Nanostructure of Raspberry Fruit
3.6. Effects of Different Treatments on the Free Water of Raspberry Fruit
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Yan, R.; Han, C.; Fu, M.; Jiao, W.; Wang, W. Inhibitory Effects of CaCl2 and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage. Horticulturae 2022, 8, 1. https://doi.org/10.3390/horticulturae8010001
Yan R, Han C, Fu M, Jiao W, Wang W. Inhibitory Effects of CaCl2 and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage. Horticulturae. 2022; 8(1):1. https://doi.org/10.3390/horticulturae8010001
Chicago/Turabian StyleYan, Ran, Cong Han, Maorun Fu, Wenxiao Jiao, and Weihao Wang. 2022. "Inhibitory Effects of CaCl2 and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage" Horticulturae 8, no. 1: 1. https://doi.org/10.3390/horticulturae8010001