Abstract
The effect on strawberry tissue of an osmotic step applied at atmospheric pressure for different lengths of time, was analysed. In this work, the specific influence of osmotic treatments with sucrose solutions at 25 °C on cellular structure, texture, pectin composition and their relationship are discussed. Osmotic dehydration induced a significant texture loss: The longer the immersion time, the higher the texture loss. From 1 h onwards of osmosis there was a gradual disconnection and breakdown of the tissue, with a loss of shape of cellular walls together with loss of turgor pressure. A good agreement was obtained between texture, structure changes and pectic composition modifications. Besides a pectin solubilization, there was an hemicelluloses solubilization, most likely due to an accelerated ripening of strawberry fruit, linked to the anaerobic conditions, caused by a sugar peripheral layer formation.
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