Abstract
To investigate the effects of high oxygen (O 2) atmospheres on the firmness of ‘Kyoho’ grapes ( Vitis vinifera L. X V. labrusca L.), changes in cell wall constituents and hydrolase activities were examined during 60 days of controlled atmosphere storage in air (control), 40% O 2 + 30% CO 2 or 80% O 2 (high O 2) at 0 °C and 95% relative humidity. Grapes stored in high O 2 retained greater firmness than grapes stored in air. The cell wall contents of high O 2-stored fruits contained less water-soluble pectin (WSP), more Na 2CO 3 soluble pectin (SSP) and higher hemicelluloses than air-stored fruits. The levels of cellulose and CDTA-soluble pectin (CSP) did not significantly change. The effects of high O 2 on enzyme activity were dramatic for polygalacturonase and β-galactosidase, moderate for cellulase, and very low for pectinesterase. No pectate lyase was detected. Taken together, WSP, SSP and hemicelluloses appeared to have major structural roles in retaining the firmness and preventing the deterioration of fruits kept in high O 2.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call